Puerto Rican Mofongo

Peel the plantains, cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes, drain them and dry them before putting them on the hot skillet with oil.

Fry them for about 12 minutes at medium-low heat or until they turn light brown. Make sure to turn them. Do not brown them too much, so they are easy to mash. Stick a fork in them to check if they are done.

Remove them and mash them on a mortar. Add some mashed garlic and pieces of chicharrón.

Once you have mashed all the plantains, mold them into the shape of half sphere using your hands or a container. Serve hot with chicken broth or your favorite meat.