Malu's Puerto Rican Mofongo

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1. 1Step 1: Peel the plantains and cut on the diagonal in 1-inch slices.
2. 2Step 2: Soak plantain slices in the water and salt for 15 minutes. Drain well.
3. 3Step 3: Heat olive oil in a large frying pan, caldero or Dutch oven. Add all the plantain slices and fry on low heat for 3 or so minutes per side, until each is lightly golden. Scoop them out and lay on a paper towel to absorb the extra oil.
4. 4Step 4: In a mortar, crush the garlic cloves and mix in the olive oil and salt. When thoroughly mixed into a paste, remove from the mortar.
5. 5Step 5: In the same mortar, make your first mofongo ball. Crush 3 to 4 slices of fried plantains. Mix in 1 Tbsp chicharrón. Add about 1 tsp of the garlic, salt and olive oil blend. Mix together.
6. 6Step 6: Preheat the oven to 400°
7. 7Step 7: With a large spoon, scoop out the mash and form a round ball, using your hands and the spoon to shape it. Repeat until you use all the mofongo mix and have about 6 mounds or round balls.
8. 8Step 8: Make a small pocket in each mofongo mound and stuff with 2 to 3 Tbsp of your favorite stewed meat, chicken or shrimp guiso.
9. 9Step 9: Bake for 15 minutes at 400 degrees—or serve alone—for pure plantain Proustian perfection.