3 Reviews of Smashed Garlic Plantains - Mofongo

From: Marilu Mendez

On Mar 19, 2006

Skip this: Dont soak the plantains in water it is not necessary. and also you wont have oil splatters when you fry the plantains. Enjoy!

From: VictoriaM

On Nov 18, 2007

I'm not a Puerto Rican and actually I never tried it but it seems so good especially after watching Anthony Bourdain's show yesterday and how he was enjoying these Puerto Rican dishes so much. I will make the dish today when I buy the ingredients and thank you MarielC for this good recipe. Victoria, London ON

From: Ice Cool Kitty

On Jul 23, 2009

This is basically mashed tostones with chopped chicharron and garlic. I love the combination of flavors (though deadly). The green plantains should be cut bigger initially, about 1 - 1/2 inches and fried on each side until lightly golden. This will give you more flesh to mash and less crust. I also had to go on a hunt to find out how to prepare chicharron. More chicharron would be better and this makes way more than 4 servings.