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Now I want Mofongo

Boccone Dolce Aug 24, 2008 04:14 PM

Saw it on Diner's Drive-Ins and Dives and now I want to try it. Do the plantains have to be freshly fried to taste good or will it be too mushy if I do it with the frozen kind? We eat small meals and I don't want to deep fry a small amount (or fry at all if I don't have to.) but for Mofongo's sake if I must, I will.

  1. paulj Aug 24, 2008 04:55 PM

    Are you referring to Goya brand frozen tostones? I think I've seen them in the store but haven't tried them. Could be worth a try; Goya wouldn't be selling these if they were horrible. It is hard to buy just one plantain with the intention of eating it at the right degree of ripeness on a specific day.

    1. HungryRubia Aug 25, 2008 09:06 AM

      Please don't use the frozen stuff!!! It does not involve deep frying. Just sautee in some vegetable oil and you'll be fine.
      I don't know where you live, but if you're in NYC you can get some delicious mofongo at a number of Dominican joints in the city.

      4 Replies
      1. re: HungryRubia
        paulj Aug 25, 2008 09:18 AM

        What's wrong with the frozen?

        The recipes that I find, call for frying green plantain chunks, then mashing them, seasoning, and forming the mix into balls. Since they are green, you should be able to use any plaintain that you find in the market. It is probably easier to cook the chunks uniformly if you are willing to use an inch or so of oil, as opposed to the sauteeing amounts that I lean toward.

        Goya sells frozen ripe plantains, and frozen tostones. The tostones, thawed and mashed might produce something similar to the home fried plantains, though I can't say for sure. With tostones there's that intermediate step of flattening, and refrying, increasing the fried surface area. So the texture of mashed tostones will be somewhat different, regardless of whether they were frozen or not.

        1. re: paulj
          paulj Aug 25, 2008 10:04 AM

          I just looked up mofongo in Daisy Cooks. Her version, borrowed from a chef in Arecibo, PR, does use tostones, the twice cooked ones. She chops them in the food processor immediately after the 2nd frying. This is supposed to produce a 'lighter version with a fabulous texture'.

          The other ingredient is pork cracklings. Are you going to make your own, or use commercial chicharrones?

          1. re: paulj
            Boccone Dolce Aug 26, 2008 04:16 AM

            Rubia-I'm in Florida. There is a place about 40 minutes from me that's actually a Cuban chicken place I've heard makes mofongo but I want to try it myself. I am a happy frozen plantain fan so far, but maybe I will just invite some people over and try it with fresh.

            Thanks Paul, I was thinking of using the frozen tostones. Oddly enough because I thought I was the only one buying them in this part of the county) they sell huge bags of them in the freezer section here.

            I was hoping to use minimal oil (just a preference) and since I'm mashing everything I didn't think I needed the plantain fried super crunchy. I would buy a bag of pig skin.

            Now I *really* want to do this over the weekend. I'm thinking I'll cave and make both.

          2. re: paulj
            HungryRubia Aug 26, 2008 03:11 PM

            It's just not something that I would ever dream of using. I am fortunate to live in a area with an abundance of plantains and its not a shortcut worth taking for me.

        2. thew Aug 26, 2008 03:14 PM

          mofongo is good. mofongo relleno is even better

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