Puerto Rican Mofongo Relleno
What is Mofongo Relleno?
- 2 plantains (1 green and 1 ripe) youâ€™ll need 2 total for each mofongo to prepare
- 3 cloves garlic minced
- 3 strips bacon (optional) cut into small pieces
- 1 medium red bell pepper diced finely
- 1 medium yellow onion diced
- Fresh cilantro chopped finely
- 1/4 tablespoon smoked paprika
- Salt and pepper to taste
- Olive oil
- Roasted Red Pepper Sauce recipe below
- 1 pound Shrimp (peeled and deveined) fresh or frozen
- Cut the ends of the plantains, peel them and cut into 1-inch thick pieces and let them soak in salted water for 15 minutes. Drain the plantains and dry them very well.
- Heat oil in a pan and carefully add plantain slices to the hot oil and cook for about 3-4 minutes on each side, or until the discs have turned a darker golden color but have not yet browned (do not let them brown!).You should be able to easily pierce them with a fork when they are ready. NOTE: Make sure there is sufficient fat in the pan, add additional if the plantains soak up too much.
- When removing the plantains from the oil, place them on a napkin to drain the oil well before mashing them.
- Add bacon to frying pan and cook 5 minutes, then add onions and red peppers, stirring occasionally. Continue cooking until bacon is crisp and onion is soft and caramelized. (If not using bacon just use oil with the vegetables and saute them)
- Use the mortar and pestle or large bowl with potato masher. Mash plantains then add minced garlic, spices, and cilantro. Then add the bacon, onions red pepper and all of the grease from the pan. Knead until everything is well mixed.
- Form a large ball of the mofongo with your hands or shape in a ramekin or small bowl and serve it on a large plate. Apply a small amount of olive oil to the inside of the bowl to help the finished product release from the sides. Press a portion of the dough to form a bowl-shape. Place your vessel over a plate and quickly flip it over to release it. Tap on the top and sides to help it out. You may need to use a butter knife to help release the edges so it falls easily onto the plate.
- Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Sprinkle freshly ground black pepper and salt over shrimp. Add shrimp to pan; cook 2 minutes on each side or until shrimp are done.
- Place shrimp around and on top of the mofongo.
- Top with roasted red pepper sauce. Garnish with cilantro.
- Best to serve the mofongo FRESH as it does not reheat well.
- I like to press a hole in the center of the mofongo and then stuff it with chunks of the shrimp mixed with the sauce.
- Depending on size of mortar and serving size you may need to mash the plantains in stages.Â
- If you feel that the mofongo is too dry you can add a little olive oil.You should be able to roll the dough into balls without it falling apart - if it crumbles it's too dry and needs more fat.
- 2 large red bell peppers or jar of roasted red peppers, drained
- 1 tablespoon rice vinegar
- 1/4 cup olive oil
- 2 teaspoons paprika
- 2 garlic cloves minced
- 1/2 teaspoon kosher salt
- 1 teaspoon pepper
- 1 tablespoon Adobo Sauce (from canned chipotles)
- 1 teaspoon honey
- 1/4 cup red onion chopped
- 1/2 tablespoon Dijon mustard
- 2 basil leaves chopped
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers
- Place all ingredients into a blender jar.
- Blend for 30-60 seconds on high speed, until completely smooth.
- Serve immediately or store in the fridge for 1 week
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