Mofongo With Creole Sauce
MOFONGO WITH CREOLE SAUCE
2-3 servings
INGREDIENTS
- 3 tbsp. annatto oil (achiote)
- 1 small onion, half chopped and half sliced
- 6 large garlic cloves, shredded, divided
- 1/4 cup sofrito
- ½ cup tomato sauce
- 2 tbsps. tomato paste
- 1 can (14 oz.) roasted diced tomatoes
- ½ cup vegetable broth
- 2 bay leaves
- 1 tbsp. Pisqueya Sazón
- 1 tbsp. Pisqueya Adobo seasoning
- ½ cup extra virgin olive oil
- 4 large green plantains, peeled and cut in to 1-inch wheels
- 1 lime
- Sea salt and black pepper, to taste
- Neutral oil, for frying
- Fresh chopped cilantro, for serving
METHOD
1) Heat the annatto oil on a medium size pot over medium heat.
2) Sauté the sliced onion, half of the shredded garlic and sofrito until onion is translucent, about 3 minutes
3) To create the base, add the tomato sauce, tomato paste and Pisqueya Sazón, and mix to combine.
4) Pour the diced tomatoes, broth, bay leaves, juice from half of the lime and season with salt and pepper to taste.
5) Bring the sauce to a boil. Then, cover it and simmer over low heat until it creates a thicker consistency, about 8-10 minutes. Remove from the burner and set aside.
6) In a microwave-proof glass bowl, combine the chopped onion, the remaining shredded garlic, ½ cup of extra virgin olive oil, Pisqueya Adobo and the juice of half of a lime.
7) Cover the bowl with a damped paper towel and microwave for 2 minutes.
8) In a skillet, heat and inch and a half of oil over between medium and medium-high heat.
9) Fry the plantain wheels in batches for 3-4 minutes on both sides, or until golden.
10) Set the fried plantain wheels on a plate with paper towel.
11) Using a pilón (or mortar and pestle), mash the fried plantain wheels. I like to divide the wheels in two or three equal servings, this way everybody gets the same amount of mashed plantain.
12) Add a little bit of the garlic oil and vegetable broth and continue mashing until your create a soft and creamy consistency. Season with salt and pepper, to taste.
13) Enjoy this mofongo on top of your delicious Creole sauce with some chopped cilantro and Pisqueya Spicy Hot sauce.
¡Buen provecho!
MOFONGO WITH CREOLE SAUCE
2-3 servings
INGREDIENTS
- 3 tbsp. annatto oil (achiote)
- 1 small onion, half chopped and half sliced
- 6 large garlic cloves, shredded, divided
- 1/4 cup sofrito
- ½ cup tomato sauce
- 2 tbsps. tomato paste
- 1 can (14 oz.) roasted diced tomatoes
- ½ cup vegetable broth
- 2 bay leaves
- 1 tbsp. Pisqueya Sazón
- 1 tbsp. Pisqueya Adobo seasoning
- ½ cup extra virgin olive oil
- 4 large green plantains, peeled and cut in to 1-inch wheels
- 1 lime
- Sea salt and black pepper, to taste
- Neutral oil, for frying
- Fresh chopped cilantro, for serving
METHOD
1) Heat the annatto oil on a medium size pot over medium heat.
2) Sauté the sliced onion, half of the shredded garlic and sofrito until onion is translucent, about 3 minutes
3) To create the base, add the tomato sauce, tomato paste and Pisqueya Sazón, and mix to combine.
4) Pour the diced tomatoes, broth, bay leaves, juice from half of the lime and season with salt and pepper to taste.
5) Bring the sauce to a boil. Then, cover it and simmer over low heat until it creates a thicker consistency, about 8-10 minutes. Remove from the burner and set aside.
6) In a microwave-proof glass bowl, combine the chopped onion, the remaining shredded garlic, ½ cup of extra virgin olive oil, Pisqueya Adobo and the juice of half of a lime.
7) Cover the bowl with a damped paper towel and microwave for 2 minutes.
8) In a skillet, heat and inch and a half of oil over between medium and medium-high heat.
9) Fry the plantain wheels in batches for 3-4 minutes on both sides, or until golden.
10) Set the fried plantain wheels on a plate with paper towel.
11) Using a pilón (or mortar and pestle), mash the fried plantain wheels. I like to divide the wheels in two or three equal servings, this way everybody gets the same amount of mashed plantain.
12) Add a little bit of the garlic oil and vegetable broth and continue mashing until your create a soft and creamy consistency. Season with salt and pepper, to taste.
13) Enjoy this mofongo on top of your delicious Creole sauce with some chopped cilantro and Pisqueya Spicy Hot sauce.
¡Buen provecho!