Just the other day I was reminiscing the good ole NY days living in Williamsburg, Brooklyn. When I can go to the Koreanos and buy platanos on sale 10 for $1. When buying sofrito down the street and not having to worry about it not readily available because they were sold out. Now I have to buy platanos 69-99 cents a pound which is maybe 2 or 3. Sofrito is sold 3 miles away and if they are sold out I can't buy ingredients to make them from scratch because it is just not sold anywhere. Substitutions are great but not wonderful. I also miss my abuela who is in Santo Domingo enjoying her last days. She used to make mofongo for me whenever I visited her in the Bronx when I was a kid. Yesterday I made a much healthier version and the only fat is what is in the oil for frying the platanos (plantains).
makes 6 mofongos
3 large green plantains
3 cups water mixed with 1/2 tbsp salt
1/2 lbs of veggie bacon (I used Morningstar Farms because they are the most delish. It is not vegan because there are traces of dairy and eggs)
3 garlic cloves, peeled and chopped
1 red bell pepper, seeded and minced
1/4 cup extra virgin olive oil
adobo to taste
1/4 cup corn oil or EVOO
peel the plantains and cut them into 1/2 inch slices, dropping them into the salted water.
saute the bacon and chop coursely then put them to the side.
mix the garlic, bell pepper, and olive oil and season with adobo.
heat the corn oil or olive oil and fry the plantain slices until golden brown.
put a few tsps of the garlic-oil mix in a mortar or a bowl if you don't have.
add 1/6 of the bacon and 5 or 6 slices of plantain.
mash and press firmly into the mortar (if using a bowl get something like a heavy spoon not a potato masher since it is tougher than a cooked potato.
invert onto a plate.
repeat 5 more times
I had this with the leftover asopao but you can have it with any rice dish you desire.
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