Mofongo Sauce Recipe

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WEBPreheat oven to 375°F. Pour canola oil into a large saucepan to a depth of 1/2 inch. Heat over medium-high heat to 350°F (use a candy thermometer to check the temperature). Fry plantain slices in batches until tender, 5 …

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WEB2 c.. neutral oil, such as canola or vegetable. 3. green plantains, peeled, sliced into 3/4" pieces (about 3 c. total or 1 lb. peeled) 2. cloves garlic, grated

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WEBIndividually smashed down to about half their original height. Heat again the oil for frying and then place carefully the smashed plantain slices to the oil and cook them about 3 minutes until the edges become golden brown. …

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WEBIngredients For the stock: 1 lb. fresh or frozen shell-on large shrimp; 1 Tbsp. fish sauce, plus more; 1 Tbsp. kosher salt, plus more; 8 cilantro sprigs

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WEBBake the mofongo cups for 20–25 minutes, or until golden brown. Remove from the oven and let cool to room temperature, about 30 minutes, then remove from the muffin tin. Meanwhile, make the shrimp sauce. Heat …

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WEBThis version maintains all the heartiness and depth of traditional recipes while fitting into a low-carb dietary framework. It’s a great choice for a comforting meal, especially on …

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