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.)