My mom is on fire with recipes! Here is her take on Mofongo, a typical Puerto Rican dish (on the left), and chicken soup.
- Mortar and Pestle
- Saute Pan
- Two plantains, sliced
- Two garlic cloves, smashed
- A few fresh oregano leaves
- Olive oil
- Salt and pepper to taste
- Fry the plantains until cooked then let rest
- Cook bacon then let rest
- Place a little bit of the plantain, garlic, bacon, oregano, olive oil, salt, and pepper in mortar and pestle and smash away. Keep doing this in small stages until you have smashed all the ingredients together
- You can eat the mofongo from the mortar and pestle or you can serve it over a broth.
- Stock pot
- chicken broth
- 1 fresh carrot
- 1 potato
- 1/2 small squash
- small piece of yuca
- yautia (similar to taro) since they are not very big you can use one
- three small pieces of corn on the cob
- noodles, enough for the soup
salt and pepper to taste
- chicken thighs and chicken breast without skin. Remove excessive fat and dice
- Bring the chicken broth to a boil, add the sofrito, salt and pepper and simmer
- Simmer for 5 minutes and then start adding the vegetables.
- Simmer for 15 minutes and add the chicken.
- Simmer for another 30 to 35 minutes
- Add the noodles and cook until they are done.
- Simmer for 15 minutes and that’s it.
- Let is set for 5 minutes get some french bread and start eating to get warm!
This concludes another episode of IxaRiveraCooks