Recipe by l0ve2c00k
Monfongo is made by mashing tostones (twice fried plantains) with garlic, olive oil, and chicarrones or bacon.
Top Review by momoftwinz
I usually cut the plantains slimmer and fry the plantains only ONCE, and use a little salt instead of the adobo... the chicharron is definitely the key... thanks for sharing.. delicious..
- 3 green plantains
- 1⁄2 cup pork cracklings (chicharron) or 1⁄2 cup bacon
- 4 garlic cloves (more or less to taste)
- 2 tablespoons adobo seasoning
- 1 cup olive oil (can be substituted for canola oil)
Directions See How It's Made
- First make tostones: Cut plantains in wedges. Fry until tender. Flaten with a "tostonera" or with a second cutting board. Fry for a second time, until light golden.
- Using a mortar, crush garlic cloves and add adobo.
- In a medium bowl, mix together the garlic/adobo paste, olive oil and chicharron or bacon.
- Mash the tostones, a few at a time (never use a food processor!).
- Add some of the garlic mixture.
- Mash tostones in separate bowls. This will allow the garlic mixture to spread evenly.
- If too dry, add more oil.
- Shape like small balls.
- Serve with pork meat, soups, seafood or solo.