Mofongo con Salsa de Tomate (Mashed Plantains with Tomato Sauce)

Name: Mofongo con Salsa de Tomate (Mashed Plantains with Tomato Sauce)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: Canola oil, for frying; 5 plantains, peeled, cut into 1″ chunks, soaked in hot water; 3 ⁄ 4 cup chicken stock; 8 oz. bacon, cut into 1/4″ cubes; 7 cloves garlic, minced; 1 ⁄ 2 cup olive oil; Kosher salt and freshly ground black pepper, to taste; 1 small yellow onion, minced; 1 (28-oz.) can whole, peeled tomatoes, drained and crushed Shredded iceberg lettuce and tomato wedges, to serve

Serves
serves 6

PENNY DE LOS SANTOS

Mashed with bacon and garlic, this plantain dish is served with a quick tomato sauce. This recipe first appeared in our December 2011 issue along with Kathleen Squires's story Island Holiday.

Ingredients

Canola oil, for frying
5 plantains, peeled, cut into 1″ chunks, soaked in hot water
³⁄₄ cup chicken stock
8 oz. bacon, cut into 1/4″ cubes
7 cloves garlic, minced
¹⁄₂ cup olive oil
Kosher salt and freshly ground black pepper, to taste
1 small yellow onion, minced
1 (28-oz.) can whole, peeled tomatoes, drained and crushed Shredded iceberg lettuce and tomato wedges, to serve

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Instructions

Step 1

Pour canola oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 325°. Drain and dry plantains; fry until tender, about 6 minutes. Finely chop plantains in a food processor with stock; set aside. Cook bacon in a 10″ skillet over medium heat until browned, about 15 minutes. Stir bacon and fat into plantains with half the garlic and 5 tbsp. olive oil; season with salt and pepper; set mofongo aside.

Step 2

Heat remaining olive oil in skillet over medium heat. Add remaining garlic and onion; cook until soft, about 15 minutes. Add tomatoes; cook until broken down, about 10 minutes. To serve, spoon mofongo into a 8-oz. ramekin; invert onto a serving plate garnished with lettuce and tomato wedges; top with sauce.

Pour canola oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 325°. Drain and dry plantains; fry until tender, about 6 minutes. Finely chop plantains in a food processor with stock; set aside. Cook bacon in a 10″ skillet over medium heat until browned, about 15 minutes. Stir bacon and fat into plantains with half the garlic and 5 tbsp. olive oil; season with salt and pepper; set mofongo aside.
Heat remaining olive oil in skillet over medium heat. Add remaining garlic and onion; cook until soft, about 15 minutes. Add tomatoes; cook until broken down, about 10 minutes. To serve, spoon mofongo into a 8-oz. ramekin; invert onto a serving plate garnished with lettuce and tomato wedges; top with sauce.