Ingredients

• 5 large green plantains , coarsely chopped
• 1 , 8 ounce
• 1 small bunch cilantro , chopped, or to taste
• 2 tablespoons homemade sofrito
• 2 tablespoons olive oil , or to taste, divided
• 1 clove garlic , minced
• 1 , .18 ounce
• 0.5 cups vegetable broth , or to taste
• salt and ground black pepper to taste

Instructions

1. 1 Fill a 1-quart pot with water; boil plantains with a pinch of salt until easily pierced with a fork, about 25 minutes.
2. 2 Mash plantains with tomato sauce, cilantro, sofrito, 1 tablespoon olive oil, garlic, and sazon in a mortar or glass bowl. Incorporate the remaining 1 tablespoon olive oil and enough vegetable broth to ensure that mofongo sticks together but is dry enough to easily slip out of a container. Season with salt and pepper.
3. 3 Serve mofongo on top of the remaining 5 tablespoons vegetable broth in a bowl.

Nutrition per serving