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

Mashed Plantains with Tomato Sauce (Mofongo con Salsa de Tomate)
Mashed Plantains with Tomato Sauce (Mofongo con Salsa de Tomate)
Mashed with bacon and garlic, this plantain dish is served with a quick tomato sauce.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.

Mofongo con Salsa de Tomate (Mashed Plantains with Tomato Sauce)
Mashed with bacon and garlic, this plantain dish is served with a quick tomato sauce.
Yield: serves 6

Ingredients

  • Canola oil, for frying
  • 5 plantains, peeled, cut into 1″ chunks, soaked in hot water
  • 34 cup chicken stock
  • 8 oz. bacon, cut into 1/4″ cubes
  • 7 cloves garlic, minced
  • 12 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

Instructions

  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.
  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.