Peel the plantains, slice into 1 inch slices and fry over medium low heat until tender in the middle. Using a pilón (mortar) mash the garlic and the chicharron together stir in olive oil and salt, and set aside. Mash the plantain slices in the pilon adding a little bit of the garlic mixture. You will have to work a few slices at a time. When all done mix all the batches together for even distribution of seasoning. This is a side dish that needs to be served warm.
Serve with fried pork chunks….. Oh, my God..!!!) Use this same recipe to make "Bolitas de Mofongo" to add to stews. Shape the mixture into balls and drop in any soup.
Mofongo Turkey Stuffing
5 large green plantains
* Use 5 large green plantains & oil to make tostones.
1 lb bacon, sautéed and chopped into small pieces (discard large chunks of fat)
3 tsp. chopped garlic
3 sweet chili peppers (ajíes dulces), seeded and chopped
1/3 cup olive oil
* Combine the bacon, garlic, peppers, and olive oil. Mash 5 tostones with about 1/5 of the oil mixture in a pilon. Repeat the process until all ingredients are used up.
To make stuffing:
1/3 cup chicken broth
Combine mofongo and broth. Add more broth if not moist enough. Stuff the bird and follow instructions that came with your bird.
Wash, peel, seed and chop everything. Put in a blender and puree. Store in a glass jar covered in the refrigerator for later use. You can freeze it in ice-cube trays and later dump the frozen pieces in a freezer bag. That way you can use just what you need. This will be fried in achiote or tocino as the first step in recipes.
rroz Con Gandules (Rice with Pigeon Peas)
2 cups long or short grain rice (rinsed) 3 cups of water
In a medium size pot add the oil, tomato sauce, alcaparrado, sofrito and sazon. Cook at medium heat for 4 minutes. Add all other ingredients and enough water into the pot so the rice is submerged one inch below the water. Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste. Bring to a boil and allow most of the water to be absorbed. Once the water has been absorbed, stir gently from bottom to top, cover and turn the heat down to low. Stirring once in between cook for 25 to 30 minutes or until the rice is tender.
Argentine Chimichurri Sauce (BBQ Sauce)
1 onion, finely diced
1 tablespoon minced garlic
2-3 tablespoons minced parsley
1-2 tablespoons minced jalapeno pepper or 1 teaspoon cayenne (optional)
Salt and pepper the chicken pieces well and lay them side by side in a roasting pan. Mix together the parsley, garlic and oregano. On each piece of chicken lay a portion of the herb/garlic mixture, a little pile of onions, and a spoonful of the diced pancetta. Top each piece with a tomato slice; salt lightly. Pour the lemon juice and white wine around the chicken. Cover well with aluminum foil and bake at 450° F. for 40 minutes. Remove foil and roast for another 20 minutes, spooning the cooking juices over the meat several times as it cooks. With a spoon or turkey baster, draw off cooking juices and boil them down to about 1/2 cup before pouring them over the chicken and serving hot. Serves 4-5