Mofongo de Yuca

mofongo
Originally uploaded by EatingVideo

I had a Yuca root sitting around and decided to make a mofongo with it. It's the same technique as when making a plantain mofongo. Frying the yuca in two steps and combining it with pork chicharron garlic and salt. So I cut up the yuca in pieces.






then fried the Yuca first at 350 deg till soft, around 10 minutes



Then at 400 for just a couple of minutes



I had a piece of roasted pork (head in this case)



I fried up the skin to make the chicharron



I then combined two cloves of garlic, some peppercorns, salt and oregano in the mortar and created a paste. The yuca was then pounded in the mortar in 3-4 batches and turned into a chunky mash. I mixed in the pork crackling and roughly molded it



Turned out very tasty with a garlicky pork taste.

Stuffed potato fritter, papa rellena

papa rellena
Originally uploaded by EatingVideo

This is a modified recipe from my well worn Puerto Rican Cookery cookbook. My mother gifted me this book when I moved out of the house. She wrote some of her own recipes on the blank pages. So it's never going away.



I followed the recipe, but I think I used more flour than the recipe calls for, and I made the fritters pretty huge. Potato boiling, with added pumpkin...



Potato and pumpkin mashed, mixed with flour and stuffed with savory meat filling.



Then fried, they where very tasty.