mofongo recipe

Mofongo is a popular dish in Puerto Rico and is made with mashed fried green plantains and filled with beef, pork or seafood. It is simple and easy to prepare, and absolutely delicious. My friend Joan from Foodalogue is having the last stop of her virtual culinary tour this week and we are going to

Mofongo with Shrimp (Mashed Green Plantains with Shrimp)

plantains

Vegetable oil

chicken bouillon tablet

water

garlic

Filling

olive oil

shrimp

tomatoes (chopped)

onion (finely chopped)

garlic (minced)

salt and pepper

red pepper

cumin

cilantro

Fill a large skillet with oil and heat the oil over medium-high heat to 365F.

Place the crushed garlic, water, chicken bouillon in the microwave and heat for 1 minute. Set aside.

Carefully add the plantain chunks to the heated oil and fry them for 4 minutes on each side.

Remove the plantains from the oil and place them on a plate lined with paper towels to absorb oil.

Place the plantain chunks in a bowl or pilon (wood mortar) , add the water and garlic mixture and mash until smooth consistency. Mix well, cover and set aside.

To make the shrimp: Heat olive oil in a large saute pan. Add the onions and cook for about 2 minutes or until translucent. Add the red pepper, garlic, tomatoes and cumin. Cook for about 7 minutes more.

Season the shrimp with salt and pepper and add to the tomato mixture. Cook for about 7 minutes more. Add the cilantro and mix well.

To serve, divide the mashed plantains equally into 4 small bowls. Top each bowl with 6 shrimp and creole sauce. Serve immediately.

Delicious fried green plantains mashed with garlic, pork rinds, and served with a simple garlic mojo for a scrumptious Caribbean dish that will become your new favorite!

Mofongo Recipe

green plantains, (peeled and cut into 1 inch slices)

garlic, (mashed)

pork

salt (or more, to taste)

salt

bitter orange juice, (freshly squeezed)

oregano, (crushed)

cilantro, (roughly chopped)

Salt

Heat oil in a medium skillet over medium heat. Fry the plantains for 5-8 minutes, or golden brown on all sides. Transfer the plantains to a plate lined with a paper towel to remove excess grease.

Using a large pilón (mortar and pestle) mash the plantains, garlic, and pork cracklins together, until the plantains are broken down. You might have to do this in small batches.

Pack a serving into a small bowl and turn it over onto a plate for serving. Remove the bowl.

Serve with extra pork cracklings (chicharrón) and garlic mojo on the side.

To Make the Mofongo

Crush together garlic cloves and salt with a pilón (mortar and pestle), until you obtain a smooth paste. Transfer into a medium bowl.

Stir in fresh bitter orange juice, olive oil, cumin, oregano, and chopped cilantro.

Add more salt to taste, if desired.

To make the Garlic Mojo

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Mofongo with Shrimp (Mashed Green P...

Mofongo Recipe

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