Yuca & Plátano Mofongo Pie Crust

Yuca & Plátano Mofongo Pie Crust
Yields 2
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  1. This will make two pie crusts.
  2. 3 cups cooked yuca --peel the root, chop roughly and boil in water till done
  3. 3 ripe yellow plantains, sliced thick and fried in a little butter
  4. 5 garlic cloves
  5. 5 slices of smoked bacon, cooked and chopped
  6. 1 teaspoon salt
  1. Heat oven to 400F.
  2. In a food processor, mash together the cooked yuca, fried plátano, garlic and salt. You may need to do this in stages.
  3. Cook up the bacon, then chop and mix it thoughly into the pasty yuca/plátano mixture.
  4. Grease two deep dish pie pans and press half of the yuca/plátano mixture into each of the pans to form the pie crusts. Bake the crusts for about 20 minutes or until done. A bubble may form in the center--just press that down. They are ready for the filling.
An easy Mofongo Quiche idea
  1. 6 eggs whisked
  2. 1/2 cup of your favorite flavorful bean dip
  3. 1 cup shredded Cheddar
  4. Whisk eggs and bean dip till silky smooth, add some cream if needed--this will depend on the texture of your dip. Stir in the cheese. Pour into crust.
  5. Bake quiche for 30 minutes or until toothpick comes out clean. Between the two of us, this quiche, with this crust, was gone in one sitting!
  6. --Under Pork, see my recipe for Pork Mofongo Pie
Adapted from The Saffron Girl
Adapted from The Saffron Girl
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