8 to 10 cups vegetable or canola oil, for frying
3 pounds yucca, peeled and cut into 1-inch chunks
3 to 4 cloves garlic, peeled
2 cups pork rinds
2 tablespoons olive oil
5 to 6 leaves culantro, chopped, plus more for garnish, optional
4 to 5 small sweet chile peppers, seeded and coarsely chopped
2 cloves garlic, finely chopped
1 small bunch fresh cilantro, chopped
1 medium onion, coarsely chopped
2 cups tomato sauce
2 tablespoons tomato paste
1 1/2 pounds firm-fleshed oily fish, such as rainbow runner, skinned and cut into 1-inch pieces
1 tablespoon adobo seasoning
Mofongo is traditionally prepared and served in a tall wooden mortar and pestle called a "pilon". If you don't have a pilon or mortar and pestle, it can be prepared in a normal mixing bowl and mashed with a wooden spoon or cocktail muddler.
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