A staple of Puerto Rico, this fried plaintain mash can be served with a simple salad or rice and beans.

　　

Ingredients

Makes 4 servings

　　4 green plantains

　　2 cups canola or olive oil

　　Kosher salt to taste

　　6 garlic cloves

　　2 tablespoons extra virgin olive oil

　　1 pound crisp fried pork rinds, also known as chicharrón

　　1 slice of bacon, cooked

　　1 cup low-sodium chicken stock

　　

Step 1

Peel plantains and cut into one-inch slices.

　　

Step 2

In a large saucepan or deep fryer, heat oil to 350 degrees. Add plantain slices in two batches and fry for 7 minutes, turning once, until light golden but not browned. Drain on paper towels.

　　

Step 3

In a large mortar or big bowl, crush garlic cloves with pestle or the back of a spoon and sprinkle with salt. Add olive oil to the mixture and keep pounding until it's well incorporated. Transfer to a small bowl.

　　

Step 4

In the same mortar or bowl, crush half of the fried plantain slices with half of the pork rinds, 1/2 slice of cooked bacon, and half the garlic aioli and pound or smash together. Add up to 1/2 cup chicken stock as needed, to make it moist.

　　

Step 5

Spoon the mixture and shape into two-inch balls. Repeat with remaining ingredients and keep in warm oven until ready to serve. Top with more crushed chicharrón, or cilantro if you wish.