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Mayra and Delia Feliciano demonstrate how to cook the traditional Puerto Rican dish mofongo. Full recipe and instructions are available below.
Recipes and Directions:
coconut oil for frying (or any vegetable oil)
1 ½ green plantains, peeled & sliced into 2 inch rounds
¼ cup broth (chicken, beef or vegetable)
½ cup mayonnaise
¼ cup ketchup
1 tbsp. yellow mustard
garlic powder, to taste
Tabasco sauce, to taste
1 garlic clove mashed, or to taste
2 tbsp. butter, melted
2 tbsp. olive oil
salt and pepper, to taste (go light as the Goya Adobo below has salt & pepper as well)
Goya Adobo with Pepper, to taste (all-purpose seasoning can be found in Latin section of your grocery store)
CRIOLLA SAUCE WITH VEGGIES & SHRIMP
2 tbsp. olive oil
1 small each green, red & yellow peppers, thinly sliced
1 small onion, thinly sliced
2 garlic cloves mashed
¼ cup cilantro, chopped
½ tsp. dried oregano
¼ tsp. dried cumin
4 oz. tomato sauce
salt, pepper & Goya Adobo to taste
1 packet Goya Sazón with coriander & annatto (adds flavor & color can be found in Latin section of your grocery store)
12 wild caught shrimp, peeled & deveined
Make Mojito Mix - mix all ingredients in a small bowl and set aside.
Make Criolla Sauce - heat oil in a large sauté pan, add tomato sauce, peppers, onion and garlic cloves and sauté for 5 minutes, add rest of the ingredients and continue to cook for an additional 10 minutes. Add shrimp and cook for an additional 5 minutes, remove from heat and set aside.
Fry Plantains - heat oil to 350 degrees F and fry plantains until golden (not brown) & crispy, about 7 minutes, drain on paper towel.
Make Mofongo - use a wooden mortar and pestle (can also use a small metal pan or plastic bowl) to mash fried plantains. Start by placing 3 plantain rounds inside the mortar, add 1 tbsp. mojito mix and mash, repeat process of adding plantains & mojito mix one or two more times depending on mortar size. Remove mofongo with a large cooking spoon and place on a plate and top it off with Criolla Sauce. Serve with a side of avocado and green salad and top everything with Mayo Ketchup.
Mayra Feliciano is a native of the beautiful island of Puerto Rico, located next to the islands of Cuba and Dominican Republic. She has 27 years of experience teaching Social Studies and Spanish in her native island. She earned her B. A. degree in Social Studies at Interamerican University and her Masters Degree at Caribbean University, both located in Puerto Rico. She moved from Puerto Rico to Bend, Oregon in 2017 to start a new adventure and chapter in her life. Her sister, Delia, also lives in Central Oregon.
Mayra opened and operated Taino, a Taste of Puerto Rico, a food truck in Redmond serving Puerto Rican cuisine. Mayra is very passionate about cooking and sharing her warm and fun culture with others and she wanted to bring more diversity to Central Oregon.
The activities she loves the most are: riding her Peloton bike, going to the gym for resistance training, cooking Puerto Rican, Mexican and foods from around the world, and having a nice walk through any trail around the area while feeling the breeze sweep her hair and soul.