Mofongo

Mofongo is a Puerto Rican dish of fried mashed plantains that I have always wanted to try. Any new way I can eat plantains is welcome to me! There is a large Puerto Rican population here in Springfield, but I have been unable to make it to a restaurant. The beef I made with the mofongo was in the pack I recently received from U.S. Wellness Meats. Normally I would braise a beef bottom round, but the quality was so nice that it came out perfectly as a roast. I just wish I had a bit more time to marinade it.

The marinade was kinda like a mojo. Some onions, garlic, chiles, and orange juice.

Yum, fresh veggies.

This roasted for about 2 hours to medium rare. Use a thermometer!

Soak the cut plantains in cold water until ready to fry.

The veggies that roasted under the beef. Covered in delicious beef juice.

More beef juice added to the sauce.

Meanwhile, I fried the plantains for the mofongo. Here they are in the mixer bowl with the garlic and frying oil.

I had to use my hands to block the plantain chunks from flying around the kitchen.

A chunky starchy mix.

Traditionally mofongo is served either as balls or formed into a bowl to dump a sauce into.

Guacamole and a quick radish salsa.

This came out awesome!

I loved mofongo and cant wait to try it again, perhaps at a Puerto Rican restaurant in the area.

Marinade:
an onion, 5 cloves garlic, some cilantro stems I had laying around, a few dried chiles, cumin, oil, and orange juice. Marinade overnight.

Roast the beef at 325 on a rack over some cut carrots, peppers, garlic, and onions. It will take almost 2 hours. When the roast is done, take the veggies out and blend them with the juice from the beef that has been dripping into them. Then add the puree into some black beans. Use this as a sauce. Slice the beef really thin.

Mofongo:
People normally use bacon or pork skin, but I kept it simple. Fry about 6 plantains in oil in batches until golden. Add to a mixer bowl. Throw about 10 diced garlic cloves into the same oil, then add the oil and garlic to the mixer bowl. Mix with the paddle attachment until chunky and starchy. It shouldn’t be smooth like mashed potatoes. Chunky.

Serve with guacamole and some radish salsa. My radish salsa was literally only tomatoes, radish, cilantro, and lime.