Traditional Puerto Rican Mofongo with Garlic, Pork Cracklings & Chicken Broth
This authentic Puerto Rican mofongo blends fried green plantains with crushed pork cracklings and fresh garlic, moistened with savory chicken broth. Creamy, garlicky, and full of bold flavor—enjoy it plain or stuffed with shrimp or chicken. Ingredients: 4 large green plantains 1 cup pork crackling crumbs 4 cloves garlic 3–4 tbsp chicken broth Smooth, savory, and irresistibly garlicky, mofongo is a comforting side or hearty main with a crispy edge.
990K views · 53K reactions | Relleno de Papa… Another staple for you to try #easymeals #cookingconomi #mecawoenna, #loquetedigatucorazon, #caribbeanfood #caribbean, #quickrecipes,... | By Cooking Con Omi | Hola mi gente. Another Puerto Rican staple for the win. Relleno the Papa. To be fair, almost every country in Latin America has its own version of this delicious dish but let's start off by browning our ground sirloin. That's the meat I have here. I like to chop mine up first till it's nice and tender and now we're going to add our seasonings. Garlic paste paja. Miso frito frequesito paja. I like chop up onions and some olives. Season with some adobo, some saison, oregano, and a little bit of cumin. Incorporate that really well and then go ahead and add your tomato Now fortaleced take a ver chicken we you to are willing water and your potailes you feed up cant tome fours of this way day are Donald of the faster wen there nice and ready Yeah. Start smashing maja que temaja and add a little bit of the same water where you boil the potatoes so you create almost like a Play Doh consistency add two tablespoons of cornstarch paya incorporate really well and this is where the magic happens grab your potato form it in your hand create a little well and add your meat try to close it up and if you need some more potatoes to cover up top there you go that's all you gotta do now make it into a nice size ball Now that your reggaeno the papas are ready, you're going to create the coating for them. Two more tablespoons of cornstarch, about a half a teaspoon of baking powder to make them nice and crunchy and I always like to give them a little bit of color with saison, no salt, bata que bata, and we're going to be rolling our reggaeno the papa and coating it all around, removing the excess like so. You're going to fry them up for about eight to 9 minutes on look nice and golden like this. That crunch on the outside and goodness on the inside.
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