For the Mojo Criollo (Garlic Sauce)*

• 12 garlic cloves, peeled, finely chopped & crushed
• 1 tsp salt
• ½ tsp ground black pepper
• 1 cup extra virgin olive oil
• 1 cup naranja agria* (bitter orange juice)

For the Plantains

• 3 large semi-ripe plantains (yellow skins), cut into chunks (peels on)
• 1 qt water
• 6 whole garlic cloves, peeled
• 1 tsp salt
• ½ tsp ground black pepper
• 1 cup Mojo Criollo (Garlic Sauce)* + extra for serving

Equipment

• potato masher

Make Mojo Criollo (Garlic Sauce) - Makes about 2 cups

1. Peel and finely chop the garlic cloves.  Then press down with a knife to crush the garlic

2. Add salt and pepper and mash everything together using the flat side of a knife blade or a mortar and pestle. Set aside
3. Heat the extra virgin olive oil in a saucepan over medium heat until it is fragrant
4. Add the garlic mixture and cook just until the garlic is tender; be careful not to burn it

5. Add the orange juice, stir and bring to a boil. Once mixture reaches a boil, turn off the heat and you are done

Make Mashed Plantains

1. In a large, deep pot combine the plantains, water, garlic and spices and bring to a boil over medium-high heat and allow to boil 10 minutes
2. Reduce heat to low and continue to cook slowly for another 30 minutes or until plantains are soft
3. Remove from heat, drain the water
4. Peel the plantains and discard the peels
5. With a potato masher, coarsely mash the plantains and garlic cloves
6. Mix in 1 cup of the mojo criollo sauce
7. Reserve the remaining mojo criollo for serving either atop individual plates or in a sauce boat alongside