Disclaimer: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. I was paid by the internet, for the internet, and shall not perish from this earth before eating my weight in avocados.
Christ, do I love bodegas. Hartford has ’em, New York has better. Rows upon rows of food the likes of which I’ve rarely cooked with, and if you’re nice, amazing sandwiches and deli treats to boot. Not to mention being the ideal hangover helper. So while I was in New York last weekend, I picked up some ingredients at my favorite stop (shout out to Tehuitzingo for also making me want tacos after Betony) and came home to cook something amazing. Connecticut is Goya country, so when I was asked to cook something using La Morena’s hot ingredients, like jalapeno and chipotle peppers, I was curious to see what I could come up with.
The answer- mofongo. Was it the authentic variety with a baseball bat-sized pilón? Noooo, decidedly not. But it sure did taste like it, with a bittersweet flavor from chipotle peppers and adobo sauce, a saline sparkle from honey and salt, creamy avocados, tender plantains, and best of all, a lick of jalapeno in tender beans and chicken thighs. I deconstructed mine for a more impressive layering effect, but if you stick to the recipe, mash it to hell and fire your therapist.
After cooking the chicken thighs, I made the plantains and beans- simply made, fried plantains with dried beans and the leftover reduced fat from the chicken amplified with La Morena jalapenos. The fat from the meat and plantains made the beans rich and smoky. After that, it was all about the assembly- a layer of mandolined avocado, a scoop of my mofongo mixture with some shredded chicken on top, magical chiccharon dust, and a drizzle of adobo sauce, used from the chipotle peppers, mixed with honey.For the chipotle-honey sauce, all I did was reserve the adobo sauce from the canned chipotles and mix it with honey, water, and a little apple cider vinegar for a sweet and spicy vinaigrette atop my mofongo.Not only did it get me to think outside the taco, it made for a healthy and protein-packed dish. What would you make? #VivaLaMorena!