I honestly don’t even remember where, when, or how I first read about mofongo. But, I DO remember being intrigued enough to research the bright yellow Puerto Rican dish immediately. Basically anything involving plantains is sure to catch my eye!
Almost instantly, I thought to myself “BACON!” I have to use bacon in this dish. Then, I thought “Spice!” A slight kick is a must. And what better spice than flavor-packed jalapeños? This recipe for Jalapeño Bacon Mofongo is naturally dairy, grain, and guilt free. It’s slightly sweet, a little spicy, and surely salty. My favorite kind of recipe!
Jalapeno Bacon Mofongo
- 2 tbs ghee
- 2 large plaintains
- 3 pieces bacon cooked
- 2 tbs jalapeno finely chopped
- 1 garlic clove finely chopped
- 1/2 tsp sea salt
- 1/4 tsp smoked paprika
- Peel and slice the plantains into 1/2" slices. Heat ghee in a skillet over meadium-high heat.
- Add the plantain slices to the skillet and fry for 5-6 minutes or until golden brown on both sides. Add chopped garlic saute for 30 seconds.
- Remove from heat and set the plantains/garlic aside in the large bowl.
- Dice the bacon into small pieces. Add the bacon, jalapenos, and spices to the bowl. Mash with a potato masher until a slightly chunky consistency is achieved.
- Serve immediately!