Peel the plantains and cut them into approximately 0.8 inches thick slices. Put to one side.

Fry each of the plantain slices for 15 minutes, 7 minutes per side. Take care that they don’t burn. After 15 minutes, remove from the pan and remove the excess oil with a paper towel.

In a mortar or molcajete, place 1 teaspoon of Sabrosano Oil, 1 clove of garlic and salt. Flatten the ingredients before adding the plantains.

Add the plantains little by little and flatten them, mixing very well.

Add 4 to 5 pieces of the crisp pork rinds to the mixture. Once finished, take a small bowl to prepare your final mix. Grease it lightly with Sabrosano Oil, fill it with the mix and turn it over in the dish to serve.

Chicken broth can accompany the mofongo, a teaspoon is dipped before testing.