Mofongo Bites with Turkey

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Votes: 2
Rating: 2.5
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Prep Time: Minutes
Cook Time: Minutes
Yields:
Difficulty:

Ingredients

  • 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
Difficulty:
Here's a creative twist on a classic Puerto Rican dish!

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.

Directions

  1. Peel the plantains and cut them into 1 1/2-inch slices.
  2. Transfer the slices into a bowl with water and salt.
  3. Soak them for 15 minutes, drain them and dry them before putting them in a hot skillet with oil.
  4. 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.
  5. Remove and transfer to a plate lined with paper towel.
  6. Remove and mash them on a mortar. Reserve.
  7. 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.
  8. Transfer to a bowl, add the mashed plantain and season with salt and pepper.
  9. Once mixed, mold them into a spherical shape using your hands or a container.
  10. Serve hot as a side for your favorite dish or as a snack.

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Votes: 2
Rating: 2.5
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Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

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