Mofongo and Tostones.

Mofongo

Monfongo is made by mashing tostones (twice fried plantains) with garlic, olive oil, and chicarrones or bacon.

3 green plantains
1 tablespoon crushed garlic
1 tablespoon olive oil
½ lb. chicharrón or cooked bacon (crumbled)
Vegetable oil for frying


Mix together the garlic olive oil and chicharron or bacon.
Mash the tostones, a few at a time in the pilon (never use a food processor), adding a little bit of the garlic mixture. You will have to work a few slices at a time. When all done mix all the batches together for even distribution of seasoning. Add salt if needed. This is a side dish that needs to be served warm. Keep forming balls until mixture is all used up.

 Serve with fried pork meat and fried onions, or with soup, or as a side dish….. yummy!
Use this same recipe to make "Bolitas de Mofongo" to add to stews. Shape the mixture into balls and drop in any soup.

Just in case you needed to know how to do the Tostones here is the recipe:

3 green plantains
oil for frying
garlic powder
salt




Making tostones is easy…..

 Slice the peeled plantains diagonally into 1" slices. Fry the slices over medium heat until they soften. Remove from oil and drain on paper towels. Using a tostonera (a press), slightly mash each piece to about half an inch in thickness. If a tostonera is not available insert the pieces between a folded piece of brown-paper sack and press down using a saucer. It is best to press all the pieces first before going on the next step.

Dip each piece in warm salted water and fry again until crispy. Remove from the oil and drain on paper towels. Salt them. Tostones may be served with ketchup (kid's favorite) or with garlic sauce.