MOFONGO
This delicious recipe was developed by Omi Hopper.
Method
Sofrito Method:
Working in batches, combine the onion, peppers, cilantro, culantro, and garlic in the base of a food processor. Blend until the sofrito is relatively smooth.
Transfer all of the blended sofrito to a large bowl and drizzle with the olive oil. Give the mixture a stir to incorporate the olive oil, then set aside until ready to use. Alternatively, cover and refrigerate the sofrito for up to 3 days.
Chicharrón de Pollo Method:
Using a cleaver, cut the chicken thighs in half directly through the bone.
Transfer the chicken to a large bowl, then add the Sofrito, bitter orange juice, olive oil, adobo, sazón, dried oregano, and garlic. Using your hands, massage the marinade into the chicken thighs.
Allow the chicken to marinate for 15-20 minutes at room temperature.
Meanwhile, heat the oil in a large high-wallet skillet to 350 °F.
Working in batches, add the marinaded chicken to the oil. Fry the chicken for 10-12 minutes or until the internal temperature reaches 175 °F.
Transfer the fried chicken thighs to a paper towel-lined sheet tray.
Serve warm.
Mofongo Method:
Slice the plantains into 2-inch segments.
Add the oil to a large high-walled skillet. Heat the oil to 350 °F. Once preheated, add the plantains to the oil and fry for 7-8 minutes or until golden on the outside and tender on the inside. Remove the plantains from the oil using a splotted spoon and set aside on a paper towel-lined sheet tray
Meanwhile, melt the butter in a large skillet. Once frothy and melted, add the garlic, cilantro, olive oil, and chopped onion to the skillet. Cook for 1-2 minutes or until the mixture is quite fragrant.
Combine the still warm plantains and the butter mixture in a large bowl. Using a potato masher, mash the plantains until mostly smooth with a few chunks still remaining. For a softer consistency, add cold water to the mixture during the mashing process.
Season the mofongo to taste with salt and pepper.
Add the pork rinds to the mofongo and combine the mixture using the potato masher.
To serve, grease a medium bowl of choice with olive oil, then add the mofongo. Gently compact the mofongo into the bowl, the place a serving plate of choice over the bowl and flip the plate/bowl over. Carefully remove the bowl to reveal the unmolded mofongo.
Serve with Chicharrón de Pollo and enjoy.
Ingredients
Sofrito Ingredients:
3 white onions, roughly chopped
16 oz sweet chili peppers (and/or green and red bell peppers), stems removed + halves
1 bunch cilantro, roughly chopped
1 bunch culantro, roughly chopped
8-10 cloves garlic, peeled
2-3 Tbsp olive oil
Chicharrón de Pollo Ingredients:
2 lb bone-in skin-on chicken thighs
~2 Cups Sofrito (see recipe above)
Juice of 3 bitter oranges (or a mixture of lemon and lime juice)
3 Tbsp olive oil
2-3 tsp adobo
2-3 tsp sazón
1 teaspoons dried oregano
48 oz fry oil of choice (corn oil preferably)
Mofongo Ingredients:
6-8 green plantains, peeled + ends trimmed
48 oz fry oil of choice (corn oil preferably)
1 stick unsalted butter
2 cloves garlic, peeled + crushed/minced
1 Tbsp cilantro, chopped
1 Tbsp olive oil + more for greasing
¼ small white onion, chopped
If needed, 2-3 Tbsp water, cold
To taste kosher salt
To taste freshly ground black pepper
1-2 handfuls (depending on your hand size) store-bought pork rinds
Chicharrón de Pollo (see recipe above)