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Updated: Jan 30, 2021

Popular from Puerto Rico, everyone makes it different and that’s a great thing. I enjoy making this with chicken, soup or seafood. My favorite one is with shrimps in sauce, so I’m going to share my recipe and hope you enjoy it.

2 green plantains

1 lb of chicharrón (crunchy pork skin) if you like

2 garlic cloves, mashed

3 teaspoons of olive oil

2 cups frying oil

Peel the plantains, cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes, drain them and dry them before putting them on the hot skillet with oil. Fry them for about 10 to 12 minutes at medium heat or until they turn light brown. Make sure to turn them. Do not brown them too much, so they are easy to mash. Stick a fork in them to check if they are done. Remove them and mash them on a mortar or use a ramekin dish. Add some mashed garlic, olive oil so it won’t be that dry and pieces of chicharrón.

Once you have mashed all the plantains, mold them into the shape of half sphere using your hands or a container. Serve hot with garlic sauce or your favorite meat.