Mofongo Recipe

What Is Mofongo?

What could be better than flavorful mashed green plantains, garlic, and pork (chicharrones, pork rinds, or bacon)? And I think it’s safe to say that the Puerto Rican mofongo recipe has its roots in Africa. Mashed plantains are a staple where I grew up.

Then, for an even more decadent mofongo recipe with shrimp, you stuff it with a spicy shrimp sauce, and that’s the bomb. Serve it on the side of pernil or as a main dish.

How to Make Shrimp Mofongo

Shrimp Sauce

1. Season and sauté the shrimp for 3-5 minutes. Set aside.
2. Sauté the onions, garlic, cumin, tomatoes, and paprika. Stir for about a minute or until fragrant. (Photo 1)
3. Add the bell pepper and chicken broth or water, and simmer for 5-7 minutes. (Photo 2)
4. Toss in the shrimp, and continue cooking for 2-3 minutes. Adjust for salt and pepper, and remove from the heat. Set aside. (Photos 3-4)

Mofongo

1. Sauté the bacon, garlic, and salt for about a minute until fragrant, stirring so it doesn’t burn. (Photos 5-6)
2. Peel and cut each plantain into 4-5 thick slices. Soak them in salted water for 15-30 minutes, then remove and dry with a paper towel. (Photos 7-10)

1. Fry the plantains in an inch or more of vegetable oil heated to 375℉ (190℃) until lightly browned on both sides (3-4 minutes). You might have to do this in batches. Remove from the oil and drain on a paper towel. (Photos 11-12)
2. Smash about ½ teaspoon of the garlic, oil, and bacon mixture in a mortar and pestle. (Photo 13)
3. Add the chicharrones and salt to taste. Start adding and smashing the fried plantains one by one. Once it all comes together and the mortar is nearly full (or has a serving portion of the plantains), the mofongo is ready. (Photos 14-5)
4. Assemble: Run a knife or spatula between the mofongo and the mortar walls, and place shrimp sauce in the middle. (Photo 16)
5. Serve right out of the mortar, or turn it upside down onto a serving plate and bang lightly for that nice mofongo dome.
6. Repeat with the remaining garlic, bacon, oil, and plantains until all servings are ready.

Recipe Variations and Tips

• Roasted plantains taste slightly different, but they’re healthier than fried.
• Mashed yuca or cassava is also a delicious variation.
• A food processor or potato masher will do the job if you want to use a mortar and pestle. Process all the bacon, garlic, oil, chicharrones, and plantains at once. Add salt to taste and a little warm water or chicken stock to hold it together.
• Add more chicken stock for a softer mofongo.

Make-Ahead and Leftovers

Mofongo is best served immediately because the mashed plantains lose their texture, dry out, and fall apart. However, you can make the sauce and prep all the proteins the day before and reheat them.

Add a little broth and heat leftovers in the microwave. They won’t be as good as fresh, but still enjoyable.

What Goes With Mofongo

Mofongo with shrimp sauce is usually enjoyed on its own. But it’s a great side with pernil. I’ve seen people make extra-small mofongo balls and drop them into soups or stews. Coquito, a Puerto Rican eggnog, is the perfect beverage.

More Puerto-Rican-Inspired Recipes to Enjoy

• Arroz con Gandules
• Jibarito Plantain Sandwich
• Coquito
• Tostones

Watch How to Make It

[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 a video.