Entree: Puerto Rico – National Cuisine – Mofongo (Mashed fried plantains)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

- 4 medium green plantains, about 2.2 lb (1.0 kg) total, peeled and cut into 1-inch (2.5 cm) rounds
- 3 cups (720 ml) vegetable oil, for frying
- 6 cloves garlic, peeled
- 8 oz (225 g) chicharrón (pork cracklings), roughly broken
- 2 tbsp (30 ml) olive oil
- 1 lb (454 g) medium shrimp, peeled and deveined
- 3 tbsp (45 ml) unsalted butter
- 1/2 tsp (3 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) chicken broth (or shrimp broth)
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 g) chopped fresh cilantro or parsley
- 1/4 tsp (1 g) crushed red pepper flakes (optional)

Instructions

1. Step 1: In a heavy pot, heat vegetable oil to 350°F (175°C). Fry plantain rounds in batches until tender and golden at the edges, about 4–6 minutes per batch. Drain on paper towels.
2. Step 2: While still warm, transfer fried plantain pieces to a mortar and pestle (pilón) or a sturdy bowl. Add garlic cloves, chicharrón, olive oil and a pinch of salt. Pound and mash to a coarse, cohesive paste; alternatively use a sturdy bowl and the back of a heavy spoon. Adjust texture by leaving some chunks; set aside and form into 4 mounds or press into small bowls and invert to serve.
3. Step 3: In a skillet over medium heat, melt butter and add remaining garlic (minced if desired). Sauté 30 seconds then add shrimp, season with salt, pepper and red pepper flakes if using. Cook shrimp until pink and opaque, about 2–3 minutes per side depending on size.
4. Step 4: Add chicken broth and lime juice to the skillet, simmer 1–2 minutes to make a light pan sauce; stir in chopped cilantro or parsley.
5. Step 5: To serve, place a mofongo mound on each plate and spoon the garlicky shrimp and pan sauce alongside or over the mofongo. Offer extra broth on the side for spooning.