Mofongo de Queso Frito (Cheese Mofongo)

Peel the plantains and slice them into ¼ inch thick pieces. Heat oil in a pan over medium heat and fry the plantain slices until golden brown, around 5 minutes. Drain them on paper towels and set aside.
Fry the cheese until crispy and golden, about 2 minutes, then drain them on paper towels and set aside.
In a mortar and pestle, crush the garlic and mix in olive oil, adobo, and salt. Add a few plantain slices at a time and mash, adding broth as needed to help smooth it out.
Mix in the chicharrón and 1/3 of the cheese pieces, mashing until well combined. Shape the mashed plantain mixture into a round using a bowl or container, then place it on a plate.

In a small pot, combine all the ingredients and cook over medium heat, stirring constantly until the sauce thickens. Pour it over the mofongo, then garnish with cilantro and the remaining cheese pieces. Buen provecho!