MOFONGOS
MAKES 4 SERVINGS
I DISCOVERED THIS POPULAR mashed plantain dish while traveling in Puerto Rico and have made it dozens of times since, constantly perfecting and tweaking. Traditionally made with underripe green plantains mashed with garlic and butter, mofongos are formed into a ramekin and baked so they’re nice and crisp on the outside. As if they weren’t delicious enough as they are, I take these one step further by turning them into more of a relleno: pressing the plantain mixture into the ramekin, making a little divot in the middle for a filling, covering it with plantain, and baking it. You want to serve these guys hot, right out of the oven, preferably with cold beer or an iced rum cocktail.
3 tablespoons olive oil
½ medium-size yellow onion, minced
1 chipotle pepper in adobo, minced, with 2 tablespoons adobo sauce
4 cloves garlic, minced
1 bay leaf
3 teaspoons sea salt
2 teaspoons ground cumin
2 teaspoons chili powder
1 (4-ounce) can green chiles, drained
¾ pound Lemongrass and Ginger Roast (here) or Field Roast Lentil Sage Quarter Loaf, cut into ½-inch cubes
Leaves from 2 sprigs oregano
¾ cup vegan vegetable stock
10 ounces cherry tomatoes, halved
2 to 3 cups safflower or another high-heat oil, such as canola, peanut, or vegetable, for frying, plus more for brushing (optional)
4 green plantains
¼ cup vegan butter
Safflower or canola oil spray (optional)
4 sprigs cilantro, large stems removed, roughly chopped
1. In a skillet over medium heat, heat the olive oil and add the onion, chipotle pepper, half of the garlic, the bay leaf, 1 teaspoon of the salt, and the cumin and chili powder. Using a wooden spoon, stir to combine. Allow to cook, stirring occasionally, for 5 to 7 minutes, or until the onion begins to become translucent. Add the chiles, roast or loaf, oregano, and vegetable stock and stir. Lower the heat to low and allow the mixture to simmer and reduce, stirring occasionally, until most of the liquid has been absorbed, 8 to 10 minutes. Remove from the heat, add the tomatoes, stir to combine, and set aside.
2. In a deep fryer or Dutch oven, heat the frying oil to 350°F.
3. Peel the plantains and slice into 1-inch rounds. Fry the plantains until golden and tender, 5 to 6 minutes, and transfer to a paper towel–lined plate. Using a mortar and pestle, mash the plantains, vegan butter, remaining garlic, and remaining 2 teaspoons of salt until the mixture starts to resemble chunky mashed potatoes. Taste and adjust for salt.
5. Spray or brush four medium-size oven-safe bowls or ramekins with oil, divide the mixture into four equal portions, and place into the bowls. Using a spoon or your hands, press the plantain mixture out toward the sides of each bowl, creating a pocket in the middle. Spoon some of the roast mixture into the pocket and push the sides of the plantain mixture over the filling, creating a plantain top.
6. Transfer the bowls to the oven and bake for 15 minutes. The plantains on top will start to brown. Remove from the oven and garnish with cilantro.