Let the oil heat on medium heat in a deep fryer. Once that’s done, deep the plantain slices in the oil. Let them fry until golden brown. Move them around while frying to make sure they cook evenly. Once the plantains are well cooked, place them on a paper towel to absorb the excess oil.

Place the garlic cloves in a pestle and mortar, together with the chicharron and mash them. Once done, add the plantains to the mixture and mash them together. If you don't have a pestle and mortar, use a bowl. When done, shape them into balls and serve. Alternatively, you can make a dome shape using a bowl and serve. et aside to prepare the broth.

Beef broth

Heat the olive oil in a saucepan under medium heat. Pour in the beef and cook until it brown. Once that’s done, add garlic and onion and gently stir. Add water, cilantro, salt and oregano and let it boil for about one hour. Once it’s properly cooked, sieve and remove the solids.

Serve the mofongo with the beef broth.