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Mofongo with AuroPro,
“Chicken”
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Serves
6-8
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Ingredients: |
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3
plantains.
1 cup plus 4 T. canola
oil.
1 lb. AuraPro,
“chicken”.
1 medium yellow onion,
diced.
1 red bell pepper,
diced.
3 cloves garlic,
chopped.
2 T. tomato
paste.
1 T. cumin
powder.
1 14 oz can black beans,
drained and
rinsed.
2 cups vegetable
broth.
2 cups Chihuahua
cheese.
1 bunch fresh parsley or
cilantro,
chopped.
Optional, pinch
saffron.
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Preparation: |
- Pre heat over 350
degrees.
- Peel and slice plantains,
approximately ½ inch
thick.
- Over medium flame, heat 1 cup
oil in skillet, add plantains and fry
until golden
brown.
- Remove plantains from oil and
drain on paper
towels.
- Smash plantains with bowl or
plate, place side by side, covering
bottom and sides of a 13x9x2 casserole
dish. Set
aside.
- Over medium flame, heat
remaining 4 T. oil in skillet, add
AuraPro and crumble to
brown.
- Add onions, bell pepper,
garlic, sauté until vegetables are
tender, about 3
minutes.
- Add tomato paste, cumin, black
beans, broth, saffron and parsley or
cilantro. Bring to boil, reduce heat,
simmer 5
minutes.
- Pour mixture over plantains.
Sprinkle with
cheese.
- Bake at 350 degrees for 30-35
minutes, until heated
through.
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Enjoy!
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Photo by
Katherine Bish
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Raised in
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