14 each 6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301)
16 oz. vol. Chicken Broth
4 each Green Plantains , peeled and quartered
8 oz. vol. Green Onions , thinly sliced
1/2 tsp. Kosher Salt
8 oz. vol. Chicharrones , crushed
Egg Wash , to brush
16 oz. vol. Onion Mojo (see related recipe)
Fresh Cilantro sprigs , to garnish
Green Onions , sliced on a bias , to garnish
1.) Bring chicken stock to a simmer. Blanch plaintains for 2-3 minutes. Remove plantains from broth and set aside.
2.) Heat 4 oz. of vegetable oil in large sauté pan over medium high heat.
3.) Pan fry plantains until golden brown.
4.) Add green onions, salt and 2 oz. of onion mojo.
5.) Ladle chicken broth in as needed to keep plantains moist.
6.) Remove from heat and place in a mixing bowl. Mash plantains with a potato masher and fold in crushed chicharrones.
7.) Keep warm for service.
8.) Place grill ready tortillas on worksurface.
9.) Mound 2 oz. of mofongo filling in the center of each tortilla.
10.) Brush outside edges of tortilla with egg wash.
11.) Bring left and right center towards center of ingredients and tightly roll to close.
12.) Place in 350 fryer and cook approximately 2-3 minutes or until golden brown and center is hot.
13.) Remove from fryer and drain.
14.) Cut rolls in half.
15.) Pool 2 oz. of onion mojo in the center of the plate
16.) Place mofongo rolls, cut side down in sauce.
17.) Garnish with cilantro and green onions.
18.) Serve immediately.
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