Step 1

In a large saucepan heat the olive oil over medium heat. Brown the beef being careful that it does not burn. Add the garlic and onion and stir. Pour in 4 cups of water, and add cilantro, cilantro ancho, and oregano.Boil for an hour over low heat, topping off the water every once in a while to maintain the same level.Season with salt to taste. Sieve and remove the solids.

Step 2

Heat oil in a small pot or saucepan over medium heat and fry the plantain slices till golden brown all over (3-5 mins). Remove from the oil and place on a paper towel.

Step 3

Using a pilón (large mortar and pestle) or potato masher, crush the garlic and salt together, add in plantains and mash, then add pork cracklings and mash and crush to combine with the plantains (You might have to divide the ingredients and do it in 6 batches to fit in your pilón). It will have a dense consistency and will more or less form a ball.

Step 4

Shape the mixture into 6 balls and place each in a small bowl.

Step 5

Place the balls into the serving plates, and garnish with the broth, that you'll use to pour over and moisten the mofongo balls.

Step 6

Wrap the plantains in aluminum foilBake plantains in a preheated oven at 400ºF [200ºC] for 35 minutes, or cook in an air fryer preheated to 350ºF [175ºC]

Step 7

In the meantime, in a pan heat olive oil over very low heat. Stir in garlic and sprinkle with salt.Cover and sauté for 10 minutes, stirring occasionally, and making sure the heat is low enough that the garlic does not burn or change to a dark color. Set aside.

Step 8

Remove the plantains from the oven and let them cool down for 5 minutes. Carefully peel them.

Step 9

Mash the plantains one by one in a mortar and pestle, adding to each plantain ¼ of the oil and garlic and ¼ of the pork cracklings while you mash and mix.Form each plantain mash into a dome, or scoop it into a bowl. Serve 4 servings of the broth – alongside each mofongo bowl – that you'll use to pour over and moisten the mofongo balls.