Mofongo Time!

Plantains are one of the few ingredients that can be used at every stage of ripeness. That’s why I love them so much. Mofongo, popular in Puerto Rico and the Dominican Republic, can trace its roots back to African pounded plantains. The addition of pork cracklings is a purely New World contribution.  

Mofongo with Shrimp

INGREDIENTS

FOR THE SHRIMP

• 2 tablespoons olive oil

• 4 tomatoes, cut into cubes or 1 doz cherry tomatoes, halved

• 2 peppers, cut into small pieces

• 3 cloves garlic, crushed

• 1 cup tomato sauce

• 2 pounds shrimp (large, uncooked and peeled)

• 1 ½ teaspoon salt, (or more, to taste)

• ½ teaspoon pepper

METHOD

• Heat the olive oil in a skillet over low heat. Cook the tomatoes, bell pepper, and garlic stirring frequently.

• Add tomato sauce and 1 cup of water. Cook over low heat until the vegetables are cooked through.

• Add the shrimp and cook until they turn bright pink.

• Season with salt and pepper to taste. Set aside

FOR THE MOFONGO

• 4 green plantains, peeled and cut into 1-inch slices

• Vegetable oil for frying about 1/2 cup

• 4 cloves garlic, crushed

• 1 1/2cups chicharrón (crispy pork rinds), your can find these in Latino grocery stores

METHOD

• In a large deep skillet, heat 2 to 3 inches of oil over medium-high heat.

• Add half of the plantain pieces and reduce heat to low. Fry for about 8 minutes over low heat. Make sure to turn the pieces so they do not brown. The key is to fry them low and slow, just to soften, so they are easy to mash. Stick a fork in the plantains to check if they are done, they should be soft and a rich golden color.

• Remove plantains from oil to dish lined with paper towel. Repeat with the second half of the plantains, adding additional oil as needed for frying.

• Remove plantains from skillet.

• Add the chicharrón to a food processor and pulse until it resembles pulled pork.

• Add the garlic and plantains and pulse until it comes together.

• Remove from food processor and, using well-oiled hands, form 4 balls.
  

TO SERVE

Place each ball of mofongo into a bowl and spoon the shrimp and sauce evenly over each serving of mofongo.