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4 to 6 cups vegetable oil
3 to 5 large garlic cloves
1 teaspoon kosher salt, plus more to taste
¼ cup olive oil


1 tablespoon fresh lime juice, plus more to taste
3 green plantains
1 ½ cups chicharrón or pork cracklings, plus more for garnish (optional)
Lime wedges and cilantro, for garnish (optional)


1. If using, prepare the guiso as follows: In a small saucepan, heat the olive oil over medium heat for 1 to 2 minutes, or until it is simmering. 

2. Pour in the tomato sauce, cover partially with a lid, and cook for 7 to 10 minutes on low. The sauce will thicken and deepen.

3. Prep the mofongo while the sauce simmers: Fill a medium saucepan halfway with vegetable oil, then heat on high until it reaches a 3-inch depth.

4. Meanwhile, in a pilón or big mortar and pestle, grind garlic and 1 teaspoon salt until a moist paste forms.

5. In a separate, small saucepan, heat 1/4 cup olive oil over medium until just simmering, about 5 minutes.

6. Slowly pour the heated oil over the garlic, swirling to integrate it. It'll sizzle, and the garlic will become a pale green colour. To finish the mojo, add lime juice.

7. Peel plantains by cutting off both ends, then make three lengthwise slices through the skin.