Mofongo Bites with Turkey
- 4 green plantains
- 2 cups water
- 2 teaspoon salt
- 2 cups canola oil
- 2 cups turkey shredded
- 3 cloves garlic mashed
- 4 strips bacon sliced
- salt and pepper to taste
Mofongo is often considered Puerto Rico's most popular dish. It's typically served as a mound of fried, mashed green (not ripe) plantains, mashed garlic and small pieces of crunchy chicharrón. Mofongo can be enjoyed on its own, as a side dish, or as a main course stuffed with chicken, beef, seafood or your filling of choice. While I love a classic mofongo, I decided to get creative this time around and made these meatball-sized mofongo bites. For my protein, I chose turkey, along with some crunchy bacon. The result? To die for.
If you prefer to stick to the basic mofongo recipe, try this one from Angie Estevez.
- Peel the plantains and cut them into 1 1/2-inch slices.
- Transfer the slices into a bowl with water and salt.
- Soak them for 15 minutes, drain them and dry them before putting them in a hot skillet with oil.
- Fry them for about 8 minutes at medium-low heat or until they turn light brown. Make sure to turn them. Don't brown them too much, so they are easy to mash.
- Remove and transfer to a plate lined with paper towel.
- Remove and mash them on a mortar. Reserve.
- Using the same cooking oil, cook the shredded turkey, sliced bacon and chopped garlic until bacon turns crispy and brown, 5-6 minutes. Season with salt and pepper. Drain.
- Transfer to a bowl, add the mashed plantain and season with salt and pepper.
- Once mixed, mold them into a spherical shape using your hands or a container.
- Serve hot as a side for your favorite dish or as a snack.