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Mofongo Recipe

Mofongo Recipe – unripe fried and mashed plantains infused with garlic, bacon, and chicharrones (fried pork skin) then assembled and stuffed with a succulent tomato, garlic, onion, shrimp sauce. What’s not to love?
Course Main
Cuisine Puerto Rican
Keyword mofongo, quick and easy, snacks
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 2 -3 mofongos
Calories 640kcal
Author Immaculate Bites


Shrimp Sauce Recipe

  • 2-3 tablespoon canola or olive oil
  • ½ pound shrimp peeled and deveined
  • ¼ onion sliced
  • ½ teaspoon minced garlic
  • 1/2- teaspoon ground cumin
  • 1 cup tomato sauce or 2 large tomatoes , chopped
  • ¼ teaspoon smoked paprika
  • 1/4 cup chopped bell pepper
  • ½ cup chicken broth or more


  • 2-3 tablespoons olive or canola oil
  • 3-4 garlic minced
  • 2 crumbled bacon
  • salt and pepper to taste
  • 2-3 unripe plantains
  • Oil for deep-frying
  • ¼ cup or more crumbled chicharrones
  • 2-3 tablespoon fresh cilantro or parsley


Shrimp Sauce Recipe

  • Lightly season shrimp with creole spice. Heat about 1 tablespoon of oil over medium heat in skillet.
  • Sauté shrimps for about 3 -5 minutes. Set aside.
  • Add remaining tablespoon oil, followed by onions, garlic, cumin, tomatoes and paprika; stir for about a minute or until fragrant.
  • Add bell pepper, chicken broth or water.
  • Bring it to a boil then simmer for about 5-7 minutes.
  • Toss in shrimp; continue cooking for about 2-3 minutes more. Adjust for salt and pepper. Remove from heat. Set aside.


  • In a small saucepan add 3 tablespoons oil, followed by garlic, bacon and salt. Simmer for about a minute until fragrant. Be careful not to let it burn. Remove and set aside.
  • Cut the plantains into about 4 -5 thick round shapes.
  • Soak in salted water for about 15-30 minutes, remove and dry with a paper towel.
  • In a large, sauce pan pour vegetable oil, until it is at least 1-inch inch-place on medium heat until oil is 375 degrees.
  • Gently place plantains into the oil. Do not overcrowd the pan. Do so in batches.
  • Fry for a few minutes until lightly brown about 3- 4 minutes each side until slightly brown
  • Use a large spoon or something like that to take it out of the oil. Remove the plantains; let it drain on paper towel.
  • Place about a ½ teaspoon or more of garlic oil bacon mixture into mortar; give it a smash with a pestle.
  • Add the chicharones and some salt if necessary. Then one by one, start adding and smashing the fried plantains with the other ingredients. Once all the ingredients have somewhat come together then the mofongo is ready. Don’t over do it! Run a knife or spatula between the mofongo and the mortar walls, place shrimp sauce in the middle. Serve right out of the mortar or turn the mortar upside down, on serving plate and bang lightly -you will get a nice mofongo dome. Repeat the same process with the remaining plantains.
  • If using a food processor combine, bacon garlic oil, chicharones, and plantains. Add salt to taste. Add a little bit of warm water or chicken stock to hold it together. Form balls and serve.


  • You may leave out the chicharones, if you can't find one near you.
  • Use a potato masher if you don't have a mortar and pestle.
  • Add more chicken stock if you want your mashed plantains mixture a little bit loose.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 640kcal | Carbohydrates: 64g | Protein: 29g | Fat: 32g | Saturated Fat: 4g | Cholesterol: 290mg | Sodium: 1205mg | Potassium: 1284mg | Fiber: 5g | Sugar: 30g | Vitamin A: 3370IU | Vitamin C: 78.1mg | Calcium: 185mg | Iron: 4.1mg