Mofongo de Yuca

Total Time: 30 minutes

Yield: 6 servings

Ingredients:

·         3 1/2 pounds of fresh yuca (cassava) (If you use frozen yuca then boil it until tender omit frying)

·         Vegetable oil for frying

·         Olive Oil

·         Salt

·         4 Cloves of garlic (peeled)

·         ½ pound of crunchy chicharon (fried pork skin) Or use bacon 6 strips fried)

Preparation:

1.   Preheat oil in a frying pan or deep fryer to 350 Fahrenheit.

2.   While the oil is heating peel the yuca and cut into half-inch rounds or pieces.

3.   Fry the prepared yuca until fork-tender. This will take approximately 6 to 8 minutes.

4.   Remove cooked yuca from the fryer and allow it to drain on paper towels.

 

Make the Mofongo

1.   With the olive oil, lubricate the inside of the bowl where you will be mashing the yuca.

2.   Make a garlic paste with the garlic cloves and salt, then add it to the bowl.

3.   Add the fried yuca to the bowl and mash it together with the garlic paste using the potato masher.

4.   Dice the chicharon or bacon and add to the yuca mash.

5.   Continue to mash all ingredients together until thoroughly mixed into a smooth mash. Divide into six equal portions.

6.   For each portion, use a small condiment bowl as a mold. Push the mash down to the bottom of the bowl. With the back of a spoon, smooth over and level off the mix. Then use the spoon to scrape around the bowl and remove the mash in a half dome shape. Make six. Yor could stuff them with anything you like or just eat them like that.