The Mistake You Didn't Know You Were Making With Mofongo

If you've set out to make a shrimp mofongo recipe, there are a few key tips you'll want to keep in mind as you work to perfect the dish. Texture is paramount when it comes to these classic plantain-forward recipes. While mashing cubes of perfectly fried plantains is an essential step in preparations, too much zealousness can result in a dish that resembles some kind of vegetable puree or baby food — not the satisfying ingredient we are after. Not enough mashing will render your plantains into a chunky, salsa-like texture that is closer to a thick stuffing and won't hold together when you serve it.

Advertisement

Whether you decide to serve mofongo with seafood or meat or season the plantain mash with garlic or pork rinds, the texture of the smashed-up plantains must be protected at all costs. Your garlicky and spiced mashed plantains should look something like mashed potatoes when you're finished with them. Visually, you'll be able to see pieces of plantains in the mofongo you prepare, and the mofongo should remain clumped together when spooned into. If you lose sight of the chunks and your mixture becomes smooth, you'll have a paste-like substance on your hands. Admittedly, it's a tricky balance to master and requires a practiced hand, but fortunately, mofongo recipes are so delicious you most likely won't mind a few experimental undertakings.

Advertisement

Balancing texture and taste

Ideally, your smushed-up plantains are mashed together before you begin to stir in any garlic, pork pieces, or spices you intend to use to flavor your dish. You'll want to keep a lighter hand here as you start adding these embellishments, just enough to mix and bind the ingredients without mashing the recipe more than what it calls for. As tempting as it might be to toss in many different kinds of ingredients into the dish, remember that our goal is to create a balanced tasting experience while keeping the focus on the flavor of the fried plantains. If using an electric mixer, set the speed to medium so you can maintain a careful watch over the lumpy texture. Because plantains are starchy ingredients, it isn't uncommon for this mix to become dry and difficult to stir, but a few tablespoons of warmed chicken broth can help get the ingredients moving as you continue your smashing efforts.

Advertisement

Nailing the perfect fry of plantains can also contribute to this just-right Goldilocks consistency. A crispy exterior can lend a chewy texture to your dish, and for those adding pork cracklings, these kinds of crunchy ingredient inclusions can also help build texture. Should you want to boil the plantains instead of frying them, you can borrow inspiration from fufu recipes and use boiled plantains to create the mofongo mash you want to plate and serve.

Recommended

Advertisement