Give a Latino twist to your thanks giving dinner with this awesome MOFONGO stuffing.

Turn up the Latino vibes in your kitchen and surprise your guess like a pro. Yesterday i went to a party and this is my surprise dish. Mofongo stuffing! Never fail me. Everyone loves it. This is an old but Delicious recipe from my grandmother wish is a twist from the original mofongo recipe. In the original one the green plantains must be peeled and cut in round pieces fried and then smashed. That is how almost every puertorrican women do their mofongo.  But this one is different. My grandma mix it up with the Mangu recipe from Dominican republic wish instead of frying the plantain they boil it. Is a healthier option and it taste really good!


Here is how i cook it.

Ingredients:

10 Plantains (1 per 2 people)
1lb Fat  Back (or pork rinds)
1 medium onion cut in pieces
5 garlic pieces (minced)
2 spoons of adobo


Plantains are usually bigger than bananas. If your plantains are big you must buy one plantain per every two people. If they are small then one per person. Boil the plantains in salty water for about 30 min. Smash them.

This is how you peel the plantain before you boil it.

This is how your cut the plantain if you are going to fry it instead of boil it.

Cut the fat back in very small squares then fry it until they are very crispy. This is how your pork back fat should look while is frying. If you are using pork rinds from the store then you can skip this part. 

Add the fat back or pork rinds to the smashed plantain. Add the adobo to the plantain been very careful to not over do the salt.
Cut in small pieces the onion and fry it for a short tine on the pot were you did the pork fat back. Add the garlic to the mix. Mix the final ingredients with the plantains. If you want you can add some parsley.


The mix is ready to get inside the turkey! I promise you..... it will be delicious. I did it today for my husbands Thanksgiving work party and they love it.