Entree: Puerto Rico – Northern Culinary Region – Mofongo (Mashed fried green plantains blended with garlic and pork cracklings, typically shaped and served with a savory protein or broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

- 4 green plantains, peeled and cut into 1-inch (2.5 cm) pieces, approx. 1.8 lb (820 g)
- 2 cups (480 ml) vegetable oil for frying
- 6 cloves garlic, peeled
- 1/4 cup (60 ml) olive oil, divided
- 1 cup (100 g) chicharrón (pork cracklings), coarsely crushed
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 lb (454 g) medium shrimp, peeled and deveined
- 2 tbsp (30 ml) butter or olive oil for sautéing shrimp
- 2 cloves garlic, minced (for shrimp)
- 1/2 cup (120 ml) chicken or seafood broth, warmed (for serving)
- 2 tbsp (30 ml) chopped fresh parsley (optional)
- 1 lime, cut into wedges (optional)

Instructions

1. Heat 2 cups (480 ml) vegetable oil in a deep skillet or pot to 350°F (175°C).
2. Fry plantain pieces in batches until tender and golden at the edges, about 4–6 minutes per batch. Transfer to a paper towel-lined tray to drain.
3. Lightly mash the 6 garlic cloves with a pinch of salt into a paste using a mortar and pestle (pilon) or finely mince and mash with the side of a knife.
4. In a large bowl or the pilon, combine the warm fried plantains, garlic paste, 3 tbsp (45 ml) olive oil, crushed chicharrón, 1 tsp (5 g) salt, and 1/2 tsp (2 g) pepper. Mash and press together until the mixture holds texture but is still slightly coarse; adjust seasoning.
5. Form mofongo into individual balls or mounds using a spoon and a small bowl to pack them firmly. Keep warm.
6. For the shrimp, heat 2 tbsp (30 ml) butter or olive oil in a skillet over medium-high heat. Add minced garlic and cook 30 seconds until fragrant.
7. Add shrimp to the skillet, season with a pinch of salt and pepper, and sauté 2–3 minutes per side until opaque and cooked through. Add 1/4 cup (60 ml) warmed broth to the pan and simmer 1 minute to make a light sauce.
8. To serve, place a mofongo mound on each plate, spoon shrimp and pan sauce over or beside it, and pass remaining warm broth to spoon over the mofongo as desired. Garnish with chopped parsley and lime wedges.