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Pastrami Mofongo

Pastrami Mofongo

Amy Kritzer
The classic Puerto Rican dish with a deli twist! Pastrami Mofongo is delicious on its own or topped with more meat and Mustard Amba.
5 from 2 votes
Prep Time 30 mins
Cook Time 8 mins
Total Time 38 mins
Course Side Dish
Servings 4 servings


  • 4 green plantains sliced 1-inch thick
  • Oil for frying such as canola
  • Salt to taste
  • 6 garlic cloves minced
  • 1/2 pound of pastrami diced, reserve a slice for garnish
  • 1/4 cup olive oil or schmaltz
  • 1/4 - 1/2 cup chicken stock
  • Pepper to taste
  • Cilantro for garnish
  • Amba sauce


  • First, some plantain peeling tips! I trim the ends and then score with a knife the long way and then peel away the skin. It looks like a banana, but is not that easy to peel!
  • In a large heavy bottom pan, heat two inches of oil over medium heat. Fry the plantains until soft, about 5-7 minutes. Drain on paper towels. Don't brown them too much or they will be harder to mash. Trust me! You may need to fry in batches.
  • Then lower heat to low, remove some of the oil, and add garlic and fry until fragrant and soft.
  • Add the diced pastrami to the pan just to warm it.
  • Mash the plantains with a mortar and pestle with olive oil, stock, pastrami, salt and pepper to taste. Add more stock and oil if it's too tough and mash until it's uniform.
  • Mold them in a small bowl or ramekin- I really pushed the mofongo in there and place on a plate.
  • Top with pastrami and cilantro garnish and serve warm ideally with amba sauce. (You can re-heat in a warm oven before serving.)
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