Mofongo Recipe – The Perfect Bite

What is Mofongo?

Mofongo is a flavorful mix of mashed green plantains, garlic, and pork (chicharron, pork rinds, or bacon). It doesn’t get much better than this. Here’s a Puerto Rican recipe for mofongo: Rooted in AfricaWhere I grew up, mashed plantains were a staple food.

For a more decadent shrimp mofongo recipe, it is stuffed with spicy shrimp sauce and is absolutely delicious. 💥 It can be used as a side dish or as a main dish for Pernil.

Recipe Ingredients

1. shrimp The already amazing mofongo is then topped off with a delicious seafood sauce.
2. sauce – Creole seasoning, onion, garlic, cumin, paprika, bell peppers and chicken broth liven up the sauce.
3. flavor – Bacon, garlic and chicharron add salty and smoky flavor to the already delicious plantains.
4. Plantain – It has a base of green mashed plantain, though I’ve also tried it with yucca instead, which is fantastic.

How to make shrimp mofongo

Make shrimp sauce

• shrimp – Lightly sprinkle the shrimp with Creole spices. Heat about 1 tablespoon of oil in a frying pan over medium heat and fry the shrimp for 3-5 minutes. Set aside.
• seasoning – Add the remaining 1 tablespoon oil to the skillet followed by the onion, garlic, cumin, tomato and paprika. Stir until fragrant, about 1 minute.
• sauce – Add peppers and chicken broth or water. Bring to a boil and simmer for 5-7 minutes.
• Cooking shrimp – Add the shrimp and cook for a further 2-3 minutes. Season with salt and pepper and remove from heat. Set aside.

Fry the plantains

• Plantain – Cut each plantain into 4-5 thick slices. Soak the slices in salted water for 15-30 minutes, remove and dry on paper towels.
• heat Heat the vegetable oil (at least 1 inch deep) in a large saucepan over medium heat until it reaches 375°F (190°C).
• fry – Gently place the plantains in the oil. Fry in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side until lightly browned.
• drain – Remove the plantains from the oil using a slotted spoon or strainer. Drain off excess oil on paper towels.

Making Mofongo

• bacon – Heat 3 tablespoons of oil in a small saucepan. Add the garlic, bacon, and salt. Stir-fry for about 1 minute, until fragrant, stirring to prevent burning.
• Mash seasoning – Place half a teaspoon of the garlic, oil and bacon mixture into a mortar and mash with a pestle.
• Mashed Plantain – Add the chicharrones and salt to taste. Add the fried plantains one by one, mashing them. When everything is mixed together and the mortar is almost full, your mofongo is done.
• assemble – Insert a knife or spatula between the mofongo and the wall of the mortar, placing the shrimp sauce in the middle.
• serve Serve directly from the mortar or invert the mortar over a plate and tap gently to create pretty mofongo domes.
• repeat Add remaining garlic, bacon, oil, and plantains.

Recipe Variations

1. Roasted plantains have a slightly different taste but are healthier than their fried counterparts.
2. Mashed yucca or cassava are also tasty variations.

Tips and Tricks

1. If you don’t have a mortar and pestle, you can use a food processor. Process the bacon, garlic, oil, chicharron, and plantains all at once. Add salt to taste and mix with a little warm water or chicken stock. 👌
2. If you don’t have a mortar and pestle, you can use a potato masher and a regular bowl instead.
3. For a softer mofongo, add more chicken stock.

How to serve and store

Mofongo is best eaten immediately. Cold mofongo doesn’t stick well and doesn’t do well when reheated, so for best results, it’s best to make mofongo fresh and eat it fresh.

What goes well with mofongo?

Mofongo with shrimp sauce is usually eaten on its own, PernilleMake tiny mofongo balls to add to soup or stew. Chilean palmPuerto Rican eggnog is the perfect drink.

Try More Puerto Rican Recipes

1. Arroz con Gandules
2. Jibarito (plantain and steak sandwich)
3. Chilean palm
4. Tostnes

See how it’s made

[adthrive-in-post-video-player video-id=”Cjrls6u1″ upload-date=”2022-04-20T14:27:18.000Z” name=”MOFONGO.mp4″ description=”Mofongo is fried, mashed green plantains infused with garlic and chicharrones (fried pork skin) assembled and stuffed with a succulent tomato, garlic, onion, shrimp sauce that will make your mouth water.” player-type=”collapse” override-embed=”false”]

This post was originally published in August 2014 and has been updated with additional tips, new photos, and videos.