Authentic Mofongo Recipe with Garlic Shrimp
This traditional mofongo recipe features fried green plantains mashed with garlic, olive oil, and crispy chicharrón, served with savory shrimp in a sofrito broth.
A truly great mofongo recipe is the heartbeat of Puerto Rican comfort food. It relies on the perfect balance of starchy green plantains, a heavy hand of fresh garlic, and the salty crunch of chicharrón to create a texture that is dense yet incredibly satisfying.
While many versions of Puerto Rican mofongo exist, the secret lies in the wooden pilón. Mashing the fried plantain chunks by hand ensures you get those rustic, garlic mashed plantains that just can't be replicated in a food processor. This version is topped with shrimp in a garlicky tomato-sofrito broth that soaks into the dome for the ultimate bite.
Don't be intimidated by the frying; the goal is to soften the plantains so they mash easily while developing a golden exterior. Whether you serve it as a side or a main, this is the definitive way to bring the island's flavors into your kitchen.
Ingredients
Mofongo Base
- 3 large green plantains, peeled and cut into 1-inch rounds
- 1/2 cup (60g) pork cracklings (chicharrón), roughly crushed
- 4 cloves garlic, minced into a paste
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- Vegetable oil, for frying
Garlic Shrimp & Broth
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons sofrito (homemade or store-bought)
- 1/2 cup tomato sauce
- 1/2 cup chicken or seafood stock
- 3 cloves garlic, sliced thin
- 1 tablespoon olive oil
- Fresh cilantro, for garnish
Instructions
- 1
Heat about 2 inches of vegetable oil in a deep skillet or caldero to 350°F (175°C).
- 2
Fry the plantain rounds in batches for 5-7 minutes until they are golden yellow and tender, but not browned or crispy on the outside.
- 3
Drain the plantains on paper towels, ensuring they stay warm for easier mashing.
- 4
In a wooden pilón (mortar and pestle), add a teaspoon of minced garlic, a splash of olive oil, and a pinch of salt; grind together.
- 5
Add 4-5 pieces of fried plantain to the pilón along with a handful of crushed chicharrón; mash until relatively smooth but still textured.
- 6
Shape the mixture into a firm dome using the pilón or a small bowl, then invert it onto a plate.
- 7
Sauté the sliced garlic in olive oil in a separate pan over medium heat until fragrant, then add the shrimp.
- 8
Stir in the sofrito, tomato sauce, and stock; simmer for 3-4 minutes until the shrimp are pink and the sauce has thickened slightly.
- 9
Pour the shrimp and broth over the mofongo dome or into the center if you created a well.
- 10
Garnish with fresh cilantro and serve immediately while the plantains are hot.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 585 kcal
- Protein
- 26 g
- Carbs
- 54 g
- Fat
- 31 g
- Fiber
- 5 g
- Sugar
- 23 g
- Sodium
- 840 mg
Tips
- → Always mash the plantains while they are hot; once they cool, they become difficult to work with and won't absorb the garlic oil properly.
- → If the mofongo feels too dry or crumbly while mashing, add a tablespoon of warm chicken broth to help bind the mixture.
- → For the best flavor, use fresh garlic rather than the jarred variety; the sharp bite of fresh garlic is essential to the dish's identity.
FAQ
Can I make this mofongo recipe without a wooden pilón?
Yes, you can use a sturdy ceramic bowl and a potato masher, though you won't get the same traditional compression. Avoid a food processor, as it will turn the plantains into a gummy paste.
Why is my mofongo falling apart?
This usually happens if the plantains weren't fried long enough to soften the starch or if you didn't use enough olive oil/broth to bind the mash. Ensure you press the mixture firmly into your mold.
How do I peel green plantains easily?
Cut off both ends, score the skin lengthwise in 3 or 4 places with a knife, and use the tip of your thumb to pry the skin away from the flesh under warm running water.
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