Dinner · 45 min · caribbean

Mofongo

If you like green plantains, you’ll love this Caribbean dinner — 45 minutes from craving to table.

Ingredients

• 4 Green plantains
• 6 cloves Garlic
• 60 g Chicharron
• 0.5 cup Chicken broth
• 2 cups Vegetable oil
• 1 lb Shrimp
• 0.5 cup Sofrito
• 3 tbsp Olive oil

Steps

1. Fry the plantain chunks at 350°F until golden and tender, about 6 minutes. Drain.
2. Mash the hot plantains in a pilón (mortar) with the garlic mashed to a paste, the crushed chicharrón, and splashes of broth until it holds together in a dense, flavorful mass. A large bowl and potato masher work if you don’t have a pilón.
3. Shape into four mounds or press into small bowls to form cups. The mofongo should be firm enough to hold its shape.
4. Sauté the shrimp quickly in olive oil with the sofrito until just pink, 3 minutes.
5. Serve the shrimp over or alongside the mofongo with extra broth for moistening. Puerto Rico’s most famous dish — dense, garlicky, and deeply satisfying.

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