Man, I wrote this whole thing out. Went back to the pictures and wasn’t happy with it. Its not where I want it to be yet, but its a dish I want to perfect.
I started with (Kenjis’s Chili Verde with Pork Recipe)[https://www.seriouseats.com/chile-verde-with-pork-recipe] for some tamales I have planned for the next couple of weeks. I froze half and ate the other half with cilantro lime rice for lunches the rest of the week.
I then used the leftovers, combined with the cilantro lime rice and mashed up maduros, and a coating of flour to make this rice cake/mofongo thing.
Mixed in a bowl until tacky, refrigerated until solid. Shallow fried until golden brown* and crispy* on each side. Then topped with a fried egg and some Jalapeno Verde salsa (add brand here).
I don’t know the proportions I used. Best guess is equal parts chili to rice. 1/2 as much sweet plantains. 1/4 as much of flour or 7ntik you get the right consistency (shouldn’t fall apart when frying).
Even though it wasn’t what I ideally had in mind it was still salty, sweet, spicy, and beautiful. The yolky egg added a richness to the dish that complemented the depth of pepper in the Chile Verde. In retrospect I would have liked a better carnelized crust and a light drizzle of crema as the presentation just wasn’t there. The taste was damn near perfect though.
Input is appreciated, try it out yourself and tag me in it. I just really enjoyed what I did with these leftovers and hope y’all can appreciate it too.
by WellFuckYourDolphin
1 Comment
Damn, botched the formatting for the recipe. Here ya go.
https://www.seriouseats.com/chile-verde-with-pork-recipe