How to make ripe plantain cups (mofonguitos)

We love these mofonguitos maduros, ripe plantain cups juicy, spicy chicken on top of melted cheddar drizzled with creamy, garlicky avocado mayo. It's a thing of beauty!

– 3 plantain (ripe, yellow) – 2 teaspoons salt – 4 tablespoons vegetable oil – 1 cup shredded cheddar cheese – 1¼ cup chicken and tomato sauce filling – 1 teaspoon hot sauce – 1 cup vegan avocado mayonnaise – 1 tablespoon chopped cilantro


Boil the plantains:

Peel and halve the plantains, boil in a 2 qt [0.5 lt] pot with enough water to cover them, plus an inch" [2.5 cm]. Add 1 teaspoon of salt to the water. Once the plantains are cooked through (about 15 mins.), remove from the water and discard water. Set plantains aside.

Form the cups:

Lightly mash the plantains (do not make it into a puree). Grease 8 non-stick muffin tins with some of the oil. Scoop 6 equal parts into the greased tins. Using the mortar part of a mortar and pestle (greased with oil) press against the tin forming the cups.

Cook the cups:

Heat oven to maximum temperature (you can also use a toaster oven for faster cooking). Place the muffin tins in the oven and cook until the edges turn light brown (see picture). Remove from the oven.

Filling and baking:

Mix the chicken filling with hot sauce to taste. Fill the plantain cups with an equal amount of cheese, and press lightly. Scoop the chicken into the cups and return to the oven for another 5 minutes to heat the chicken and melt the cheese.


Loosen the edges of the cups with a toothpick. Carefully remove from the muffin tins (a fork is best for this. Place the cups on a serving tray. Using a condiment bottle, drizzle avocado mayo on the cups. Garnish with cilantro.

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