Mofongo with Ropa Vieja
By Chef Gustavo Sanchez, at The St. Regis Bahia Beach Resort, Puerto Rico.
Mofongo is the one dish you absolutely have to try in Puerto Rico. It is a combination of three cultures and 500 years of culinary heritage. It is Puerto Rico on a Plate. Plus the mashing of the plantains in a mortar and pestle helps to relieve stress. After mofongo, a nap usually ensues as this dish is very hearty.
INGREDIENTS
For the Ropa Vieja:
1 # flank steak
1 onion
1 celery stalk
2 carrots
2 bay leaves
1 qt beef broth
1 bunch cilantro
2 tbsp vegetable oil
Salt, to taste
DIRECTIONS
1. In large pot heat vegetable oil and sear seasoned flank steak on all sides. Remove and reserve
2. Add onion, celery and carrots to the pot.
3. Add flank steak and cover with beef broth, bay leaves, and cilantro. Simmer until meat shreds easily. Remove the beef and strain the broth.
4. Shred and reserve.
INGREDIENTS
For the Salsa Criolla:
2 tbsp Tomato paste
1 Large Red Pepper, julienne
1 Large Green Pepper, julienne
1 Large Red Onion, julienne
6 Leaves, Recao
2 tbsp Garlic, Minced
Salt, to taste
Reserved flank steak braising liquid
DIRECTIONS
1. In a sauce pot, sweat the peppers and onions until soft. Add tomato paste and garlic.
2. Deglaze the pot with the beef braising liquid. Add the recao leaves.
3. Bring sauce to a boil and then reduce to a simmer. Cook until sauce thickens and coats the back of a spoon. Reserve
INGREDIENTS
For the Mofongo:
1 Large Fresh Plantain, peeled, cut into 2 in pieces
1 tsp Roasted garlic
1 tsp Cilantro
1 oz Butter
Salt, to taste
DIRECTIONS
1. Deep fry the plantains until crisp on the outside. Place in mortar.
2. Add cilantro, garlic, butter and salt. Mash while warm.
Assembly
6 oz Reserved ropa vieja
2 cups Salsa Criolla
Reserve Mofongo
2 tbsp, cilantro, minced
1. In a sauté pan, add ropa vieja and salsa criolla. Bring to a boil and add cilantro. Season with salt to taste. Mold mofongo in a ring mold and place in center of plate, or leave inside mortar.
2. Place ropa vieja on top of mofongo and drizzle sauce over. Finish with whole cilantro leaves to garnish.
Learn more about Executive Chef Gustavo Sanchez at his Chef’s Roll Profile HERE.
Photographed by Maggie Sayre.
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