Moist Mofongo

This is a moist version of mofongo, which is usually drier. It is very similar to the traditional Puerto Rican recipe; the main difference is that it is boiled rather than fried.

Step: 1

Boil water in a large saucepan; add plantains, 2 tablespoons salt, and a dash pepper. Cook until very soft, about 30 minutes. Drain.

Step: 2

Fry bacon in a skillet until crisp, 5 to 7 minutes. Transfer to a bowl; crumble.

Step: 3

Crush pork rinds in a mortar; transfer to a bowl.

Step: 4

Blend olive oil, onion, cilantro, garlic, remaining 1 tablespoon salt, and a dash pepper in a food processor until liquefied.

Step: 5

Mash warm plantains in the mortar in batches; transfer to a large bowl. Stir in pork rinds, bacon, and olive oil mixture until well combined. Shape mofongo into balls.

Per Serving: 534 calories; protein 10.6g; carbohydrates 29.8g; fat 43.1g; cholesterol 19.1mg; sodium 3879.4mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do double-duty .