Trifongo (A Mofongo Variation)

5 from 1 vote

The perfect balance between sweet and salty is this Trifongo. It is soft, moist and delicious.

Prep Time8

Cook Time32

Total Time40

Course: Appetizer, Dinner, lunch

Cuisine: Puerto Rican

Servings:

Calories: 475kcal

Peel the yuca and cut it in half. In a medium-sized pot over high heat add the yuca and cook for 25 min or until fork tender. Once cooked, remove the thin root in the middle of each piece. Set the yuca aside.
Peel the yellow and green plantains. Cut into about 1-inch thick circles. In a large pan over medium-high heat add the oil.
Add the green plantain to fry for 7 minutes. Once 2 minutes have passed, add the yellow plantain circles. When there are 3 minutes left on the green plantains, add the yuca. Finish cooking and remove everything into a plate with paper towels to drain.
Add half of the vegetables, half of the garlic paste, and half of the adobo into a pilon and mash for a minute. Then add the rest of the vegetables, garlic, and adobo. Mash until everything is smooth and you have no big chunks.
Now add all the butter and mash until you have a smooth dough consistency. Add half of the mix to a small bowl to shape, then do the same with the rest of the mix and serve.

Try to get your ripe and green plantains the same size to keep the sweetness and the savoriness equal.
Mash everything in a big bowl if you don't have a pilon. But if you have a pilon that is just not big enough, just mash half of the recipe first.
You can use an air fryer if you want to avoid frying!
Once the trifongo is mashed, make sure you taste it to know if you would like to add more seasoning or garlic paste.