Mangu

 

Instructions

In a Medium Pujols Kitchen Caldero, sauté the onions and garlic in oil until the onions become translucent.

 

Add the sazon and chicken stock and bring to a boil. Add the plantains and yucca.

 

Cook until the plantains and yucca become soft.

 

Drain the plantains and yucca, while reserving 2 to 3 tablespoons of the boiled liquid.

 

Mash the plantains and yucca with the spare liquid.

 

Season with salt and pepper and serve.

 

Ingredients

 

½ onion, diced

 

3 cloves of garlic, diced

 

2 tablespoons of olive oil

 

2 tablespoons of sazon

 

2 cups of chicken stock

 

4 plantains, diced

 

4 yucca, diced

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