Classic Puerto Rican Mofongo

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1. 1Step 1: Note: To peel a plantain, cut both ends and make 2-3 scores on the skin lengthwise. With your fingers or carefully using a butter knife, peel the skin off the plantain. Once all the skin is removed, you are ready to cut the plantain in 1” slices (the width depends on how thin/crispy you want the end product; the thinner the slice, the crispier the result).
2. 2Step 2: Deep fry the 1” slices of plantains until they are golden on the outside and tender on the inside (about 5-8 minutes). Don’t crowd the pan – do separate batches if necessary. Remove plantains from oil.
3. 3Step 3: Add the fried plantains into a “Pilón” (a mortar and pestle) along with the garlic, stock, butter and seasoning.
4. 4Step 4: Mash all the ingredients until smooth in texture and fully incorporated. (If the mofongo feels too tough, add more stock!)
5. 5Step 5: If making stuffed mofongo, create a dome with a center “pocket” to add the protein of your choosing (ex. chicken, steak, pork, seafood, etc.). Top it with a garlic sauce or a “criolla” sauce (tomato sauce).
6. 6Step 6: You could also make mofongo balls and serve them as sides.