Clarissa Jimenez

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45 mins
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The mofongo is a typical dish of the Caribbean, based on fried plantains and pork rinds. It is delicious, served with beef broth and meats, and can be consumed both at lunch and at dinner.
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6 portions
  • 4 bananas, green, peeled and cut to fry
  • 1 pound pork rind
  • 1 cup oil
  • 2 tablespoons garlic, crushed
  • 2 tablespoons salt
  • 5 cups beef broth
  • 1 pound beef, (for the broth)
  • 2 cloves garlic, crushed, (for the broth)
  • 1 twig fresh coriander, (for the broth)
  • 1 twig fresh coriander, wide (culantro), for the broth
  • 1 onion, chopped (for the broth)
  • 1 pinch oregano, (for the broth)
  • to taste salt, for the broth
  • 2 liters Water, (for the broth)


To make the broth; in a cauldron heat the oil over medium high heat, add the meat and dora taking care not to burn.
Add the garlic and onion and mix. Then add 4 cups of water, coriander, broad coriander and oregano.
Cook over medium low heat, adding water from time to time to maintain the same level.
Add the salt to your liking, strain, remove the solids and reserve.
To do the mofongo; Heat a tablespoon of oil and sauté the garlic on a very low heat for one minute. Remove from heat and reserve.
In a saucepan heat the rest of the oil and fry the bananas without toasting them, but they are cooked.
Crush the plantains in a pestle (mortar), mixing with the fried garlic and chicharrón, to this mixture add two tablespoons of beef broth and continue mashing and mixing until the liquid disappears.
Serve on a pylon, accompanied by beef broth and meat to your liking.


You can prepare it with ripe banana; You can also accompany it with shrimp.

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