Mashed Plantains With Chorizo Fufu Recipes

TRADITIONAL PLANTAIN MOFONGO RECIPE

Steps:

• Gather the ingredients.
• Heat about 2 inches of oil over medium-high heat in a large skillet or deep fryer to 350 F.
• While the oil is heating up, peel the plantains and cut into 1-inch rounds.
• Fry the plantains until golden and tender, 4 to 6 minutes.
• Remove cooked plantains from the pan or fryer to a paper-towel-lined plate.
• Put the garlic paste in a large bowl or mortar and add the fried plantains, in batches, if necessary. Mash thoroughly.
• Add the pork rinds. Continue to mash and mix until all of the ingredients are combined. Add salt to taste.
• Shape the mofongo into 4 balls and serve.
• Alternatively, you can make the mofongo into a half-dome shape using a small condiment bowl as a mold; push a portion of mofongo down to the bottom of the bowl.
• With the back of a spoon, smooth over and level off the mix.
• Then use the spoon to scrape around the bowl and remove the mash in a half-dome shape.

MASHED PLANTAINS

Steps:

• Combine 3 chopped ripe plantains in a saucepan with 2 cinnamon sticks, 1/4 cup brown sugar, 4 tablespoons butter and 1 teaspon kosher salt. Cover with water and simmer until tender, 15 to 20 minutes. Drain, reserving the liquid. Mash the plantains. Brown 4 tablespoons butter in a skillet, 6 to 10 minutes. Mix into the plantains; add enough of the reserved liquid until creamy. Season with salt, pepper and ground cinnamon.

MASHED PLANTAINS WITH CHORIZO: FUFU

Steps:

• Put the plantain pieces a pot large enough to hold them, and add water and milk. Add turmeric and season with salt and pepper. Bring to a boil, lower the heat and allow to simmer for 20 minutes. Drain and mash through a ricer.
• Lightly coat a separate pan with canola oil. Add chorizo and saute for 5 minutes over low heat. Add pureed plantain and mix well.
• Serve with the Mojo.

PAN SEARED SEA SCALLOPS WITH CHORIZO AND FU FU

Steps:

• Cut off the ends of the plantains and slice a slit into the skin on two sides. Cut the plantains into 1 inch pieces, soak them in ice water for 10 minutes. Remove from the water and use a sharp knife to peel the skin away. Place the plantain pieces in a pot with 3 cups water and bring to a boil. Reduce heat and simmer for 15 minutes, then drain, reserving the cooking liquid, and mash the plantains in a potato ricer or with a potato masher. Add a bit of cooking liquid to loosen, then add the butter, garlic, and scallions. Season with salt and pepper and hold, keeping warm, until ready to use.
• Clean the scallops of the connective muscle, and rinse lightly. Drain and pat dry.
• Combine the flour, pimenton, paprika, salt, and pepper in a wide, shallow bowl.
• Heat the olive oil in a heavy-bottomed skillet over medium heat. Dust the scallops in the flour-pimenton mixture, add them to the skillet and sauté until lightly browned on one side. Turn and cook the second side. Add the chorizo and cook several more minutes. Stir in the drained raisins.
• Place a spoonful of mashed plantains on each plate, and top with several scallops and some of the raisins and chorizo. Sprinkle with cilantro leaves and pistachios and serve.

FUFÚ (MASHED PLANTAINS)

Steps:

• Rinse plantains. Cut off the endings and discard. Cut plantains into about 1" to 2" pieces. Place plantains with their skin in a large pot, cover with water to about 1" above and lightly salt the water. Cover pot and bring to a boil over medium-high heat. Reduce heat to medium and simmer until plantains are soft and tender. (It may take up to 20 minutes or more, depending on how ripe the plantains). In the meantime, prepare the meat. Cut the pork meat (or bacon) into small pieces (a little less than 1" thick). Lightly add salt to the meat pieces and place them in a large saucepan. Sauté all sides of the meat for a few seconds in its own fat, add water enough to cover the meat and bring to a boil over medium-high heat. Reduce heat to medium and simmer, uncovered, until all water has evaporated completely. Continue sautéing the pork pieces in its remaining fat for about 2 minutes, until golden brown and soft. Remove the pork meat from the pan and set aside. In the same saucepan, and with the same fat from the pork meat, add and sauté the onion and garlic, for about 3 minutes, until onions are soft and translucent. Add the lemon juice, stir, and continue simmering for about a little less than a minute. Drain the plantains and peel. Mash plantain pieces, gradually adding the butter and about 2 to 3 tbsp of the same water in which they boiled. Continue mashing until you have a thick consistency. Add and mash with the garlic-onion mixture and the pork meat, until all is thoroughly mixed. You may add salt to taste. Serve while still hot.