18 January 2010
While I don't pretend to know anything about authentic mofongo, I have read about it and it is a flavor combination that seems like a great idea. Anyone who has had plantains as tostones or plantain chips knows that these are NOT just a really big, really ugly banana. They are a starchy food that can be used from its green state with no sweetness to a totally black state with a lot of sweetness.
For this recipe, I used a plantain that was nearly yellow and just slightly green but a yellow one with some black spots would also be fine. It is very easy to make and very quick if you use canned peppers.
I add a poblano pepper under the plantain and bean to give another level of flavor. Poblano peppers have little heat to them but if you are worried, you could also roast a green or red bell pepper. If you are really in a hurry, just use some chopped red bell pepper from a jar or green chiles from a can.
makes 2 servings with other side dishes
2 poblano chiles (if using)
1 large plantain
5-6 cloves of garlic, unpeeled
1 c cooked beans
1/2 tsp salt
1/2 tsp cumin
Blister, peel and seed your poblano peppers, if using. Roughly chop and set aside.
Heat a stainless or hard anodized skillet over medium heat. do not use a non-stick pan. Non-stick pans can give off harmful fumes when used like this
Toss your garlic cloves onto the skillet and let them pan roast in the dry pan. Turn them every minute or so. Cook them until they are soft when squeezed with your tongs.
While the garlic is going, take your plantain and cut off both tips. Carefully, cut a slit on either side of the plantain just through the skin. Wrap in a paper towel.
Microwave about 2 minutes and check if for softness. If not soft, turn it over and microwave another minute and check. Continue until it is soft when you squeeze it.
When the garlic is soft, remove to your cutting board.
Add the beans to the skillet with the cumin and heat them.
Peel the garlic and toss them into a mixing bowl. Using your fork, smash them up. When the plantain is finished, peel it and add it to the bowl, smashing it up with the garlic. Add the salt and mix.
To serve: place chopped poblanos on the plate. Add the plantain mixture over it. Spread the plantain mixture to make a hole in the middle and add the beans. Serve with a squeeze of fresh lime.