Get ready to transform your dinner game with the most mouth-watering fusion dish that'll make your taste buds dance! Tex Mex Chicken Mofongo isn't just a recipe—it's a culinary adventure that combines the rich, hearty traditions of Mexican and Caribbean cuisine into one incredibly satisfying meal. Imagine crispy golden plantains, tender shredded chicken, and a burst of garlic and cilantro creating a symphony of flavors that will transport you straight to a vibrant street food market. Whether you're a seasoned home chef or a curious foodie looking to impress, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 ripe plantains
- 1 lb chicken breast, cooked and shredded
- 1/2 cup chicken broth
- 1/4 cup garlic, minced
- 1/2 cup cilantro, chopped
- Salt to taste
- Olive oil for frying
Instructions
- Prepare the plantains by peeling and cutting them into 1-inch thick diagonal chunks. Ensure the plantains are ripe with dark spots for optimal sweetness and texture.
- Heat olive oil in a large skillet over medium-high heat. Fry the plantain chunks until they turn golden brown and develop a crispy exterior, approximately 3-4 minutes per side.
- Remove the fried plantains and place them on paper towels to drain excess oil. Allow them to cool slightly for 2-3 minutes.
- In a large mortar and pestle or food processor, combine the fried plantain chunks, minced garlic, and a pinch of salt. Mash or pulse until the mixture becomes a slightly chunky, cohesive paste.
- Add the shredded chicken to the plantain mixture and gently fold to incorporate, maintaining some texture.
- Gradually add chicken broth to help bind the mixture and create a more moldable consistency. Mix until the ingredients are well combined.
- Shape the mofongo mixture into individual serving portions, using your hands to create compact balls or rounded mounds.
- Optional: For extra crispy edges, briefly pan-fry the shaped mofongo portions in a small amount of olive oil.
- Garnish with fresh chopped cilantro just before serving to add brightness and fresh flavor.
- Serve immediately while warm, optionally accompanied by additional chicken broth or a spicy salsa on the side.
Tips
- • Choose ultra-ripe plantains with dark spots for maximum sweetness and easier mashing • Use a mortar and pestle if possible for more authentic texture, but a food processor works great too • Don't rush the plantain frying—golden brown is key for developing deep, rich flavors • Keep the chicken shredded relatively fine for better integration with the plantain mixture • Add chicken broth gradually to control moisture and prevent the mofongo from becoming too wet • For extra indulgence, consider topping with a spicy salsa or hot sauce • Serve immediately while warm to enjoy the best texture and temperature
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 28g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 85mg
