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Tu Vez Latino Culinary Academy: Mofongo

Welcome to the Tu Vez Latino Culinary Academy! We are determined to teach Latino men how to feed themselves without having to go to a drive-through. Will it be an old family recipe? A delicious cocktail? A trade secret? Stay tuned to find out!

Puerto Rican cuisine is a sadly overlooked tradition in the US. When was the last time you saw a Puerto Rican restaurant outside of NYC? It’s too bad because the Boriquas have some pretty tasty treats that are indigenous to that lovely island. One favorite ingredient in Puerto Rican cuisine is the plantain. We’ve already told you about the Pastelon de Maduros plantain and beef extravaganza. Today we’re gonna teach you to make the all time emperor of Puerto Rican food: Mofongo. Essentially, mofongo is a small ball or bowl made of mashed plantains and garlic that you can fill with whatever you want. Traditionally it is filled with fried pork skin chicharrones, but you can fill it with fried chicken, beef picadillo, steak, grilled shrimp, pollo guisado, or ceviche. Either way, it’s awesomely awesome.

4 Green Plantains, sliced diagonally. Make sure they are the green and not the defeated black and yellow guys.

3 Tablespoons of olive oil. If you don’t care about your cholesterol, you can use lard. Yes, lard.

5 Cloves of garlic, minced

Salt to taste

2 Cups of pork chicharrones, crispy fried bacon, fried chicken, beef picadillo, steak, grilled or fried shrimp, pollo guisado, or ceviche.

After you cut the plantains into diagonal wedges, soak them in a bowl of salt water for 15 minutes. This will ensure they stay as moist as Puerto Rican swamp. Heat the oil and fry the plantains until they are crispy but not brown like you would tostones. Don’t brown them, seriously. Add the garlic, a little olive oil, and salt and mash the plantains into it. Shape it into a little ball or a bowl. If you are really bold, mash some of the chicharrones or bacon into the plantain mixture. Then top it it with whatever filling you want. Eat it!

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