Umami Mofongo With Sazón, Lime And Cilantro
Serves 4 to 6 | Crafted with Celebration Roast Plant-Based Roast
ABOUT THE FLAVOR ORIGIN
Mofongo is a traditional Puerto Rican dish made with fried plantains and chicharrons or pork. Here, this tasty plant-based version is crafted with crisped Celebration Roast Plant-Based Roast seasoned with lots of garlic, sautéed vegetables and a homemade Sazón, with flavors of cumin, coriander and annatto. The mofongo is finished with fresh cilantro and lime, its bold taste rich in umami flavor.
For the Sazón
1 tsp. cumin seeds
½ tsp. coriander seeds
2 tsp. dried oregano
1 tsp. fine sea salt
1 tsp. Spanish paprika
1 tsp. ground turmeric
½ tsp. freshly ground black pepper
½ tsp. annatto seeds
7 oz. Celebration Roast Plant-Based Roast, diced ¼” (about 1½ cups)
3 tbsp. olive oil
2 tbsp. garlic, minced (about 3 large)
1 cup sweet onion, ¼” diced
¾ cup yellow pepper, ¼” diced
¾ cup red pepper, ¼” diced
4 greenish-yellow plantain
1 cup vegetable oil for frying
2 tsp. Sazón (homemade or store bought)
1½ tbsp. fresh squeezed lime juice
½ cup fresh cilantro, chopped
For the Sazón: In a small dry skillet over medium heat, lightly toast the cumin and coriander seeds until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle along with the oregano, salt, paprika, turmeric, pepper and annatto and grind until powdery. The Sazón will last for 3 months in an airtight container. This recipe only uses 2 tsp. so feel free to replace with a prepared packet of Sazón.
Chop the Celebration Roast Plant-Based Roast into ¼ “cubes. Heat 1 tbsp. of the olive oil in a non-stick pan over medium heat. Cook the cubes for 4 to 5 minutes until evenly browned and a little bit crispy. Transfer to a small bowl.
In the same skillet, add the remaining 2 tbsp. olive oil and sauté the garlic, onion, and peppers, stirring occasionally, for 8 to 10 minutes until softened. Transfer to a small bowl.
Cut both ends off the plantains, and using a sharp knife, make a shallow slit along one of the ridges of the plantain to peel away the outer skin. Cut the plantain into 1½” slices.
Heat the vegetable oil to 340°F in a deep heavy bottomed pan.
Fry the plantains in batches, turning once or twice, until golden and tender inside, about 6 to 8 minutes. Keep an eye on the temperature, adjusting as necessary, to maintain an even, ideal temperature for frying. Using a slotted spoon, scoop out the plantain and transfer to paper towels to drain.
In a large bowl (or wooden pilon), mash the warm fried plantains until softened like a firm mash. Add the sautéed vegetables, fried Celebration Roast Plant-Based Roast and 2 tsp. of Sazón. Mash together to combine well. Season with the lime juice and chopped cilantro. The mofongo should be moist and hold together well. If it seems a little dry, add 1 to 2 Tbsp. water.
Press the mofongo into a lightly oiled bowl and turn out onto a serving platter. Garnish with extra cilantro sprigs and a drizzle of olive oil if desired.