Latin-Inspired Feast at Viva Toro

Pro tips

• Fry plantains until edges turn golden-brown for crispy mofongo texture; undercooked pieces won't mash smoothly.
• Keep birria broth simmering gently during cooking; rapid boiling toughens the meat and reduces sauce intensity.
• Toast corn tortillas lightly before dipping in birria broth to prevent sogginess while maintaining structural integrity.
• Assemble loaded nachos in layers and top with proteins just before serving to preserve chip crispness.

Substitutions

• Green plantains → yellow plantains (yields sweeter, less starchy mofongo)
• Beef chuck → beef short ribs (reduces cooking time by 30-45 minutes)
• Corn tortillas → flour tortillas (for softer birria dips, less crispness)

Storage & make-ahead

Refrigerate birria broth and shredded meat separately for up to 4 days; reheat gently on stovetop. Mofongo is best served fresh; cold leftovers can be reheated in a steamer.

Equipment

pilon (wooden mofongo press) · large pot or Dutch oven · cast-iron skillet or non-stick pan

What is mofongo and how do you make it?

Mofongo is a Puerto Rican dish made from mashed fried plantains combined with garlic, oil, and broth. Fry plantain chunks until golden, then mash them together with garlic-infused oil and chicken or vegetable broth until creamy.

How do you make cheesy birria at home?

Slow-cook beef chuck in a spiced tomato and chili broth for 3-4 hours until tender. Shred the meat, add melted cheese, and dip corn tortillas in the remaining broth before filling and crisping in a skillet.

Can you make loaded nachos ahead of time?

Prepare toppings and cheese separately; assemble nachos just before serving to keep chips crispy. Store cooked proteins in the refrigerator for up to 3 days.

What plantains should I use for mofongo?

Use green plantains (unripe) for savory mofongo. They have a starchy texture that mashes well and holds together better than ripe plantains.

How do you get mofongo into a tower shape?

Press mashed mofongo into a pilon (wooden mofongo press) or a sturdy cup, then invert onto a plate. Fill the center with your protein and broth.