Mofongo Relleno

Background and Description

Mofongo Relleno is a classic Puerto Rican dish that brings together the rich culinary traditions of the island. Its roots can be traced back to the African communities brought over to the Caribbean. The dish combines green plantains, garlic, chicharrónes, and various fillings, representing the fusion of African, Taíno, and Spanish influences. Mofongo is traditionally served as a main dish and can be filled with an array of items like seafood, chicken, or vegetables. It’s a comfort food that has found its place both in home kitchens and on restaurant menus worldwide.

Ingredients

• Green Plantains - 4 large ones
• Garlic - 4 to 6 cloves
• Pork Rinds (Chicharrónes) - 1 cup
• Olive Oil - 1/4 cup or as needed for frying
• Salt - 1 teaspoon or to taste
• Chicken Broth - about 1/2 cup
• Shrimp - 1 pound, peeled and deveined
• Paprika - 1 teaspoon
• Black Pepper - 1/2 teaspoon
• Lime Juice - from 1 lime

Preparation

Preparing the Plantains

Begin by peeling the green plantains. Due to their firmness, it’s easiest to cut off both ends, slice lengthwise through the skin, and then remove it. Once peeled, chop them into 1-inch rounds.

Frying the Plantains

In a deep pan or fryer, heat the olive oil over medium-high heat. Carefully add the sliced plantains and fry until golden brown and cooked through, approximately 4-5 minutes per side. Remove them with a slotted spoon and drain excess oil with paper towels.

Making the Mofongo Mix

Once the plantains have cooled slightly, transfer them to a large bowl. Add in the garlic, pork rinds, and salt. Use a mortar and pestle or a potato masher to mash the mixture into a dough-like consistency, gradually adding chicken broth for moisture and flavor.

Preparing the Shrimp Filling

Season the shrimp with salt, pepper, and paprika. In a separate skillet, heat a tablespoon of olive oil, add the shrimp, and cook until pink and opaque, about 2-3 minutes. Squeeze in fresh lime juice before removing from heat.

Assembling the Mofongo Relleno

Creating the Mofongo Cups

Divide the mashed plantain mixture into four portions. Shape each portion into a small bowl or cup-like structure, using hands or a small bowl lined with plastic wrap for easier handling.

Filling and Cooking the Mofongo Relleno

Spoon the cooked shrimp into each mofongo cup, packing gently to secure the mixture. You can layer more plantain mixture on top to fully enclose the filling if desired. Bake in a preheated oven at 350°F for 15-20 minutes or until heated through.

How to Enjoy Your Mofongo Relleno

Mofongo Relleno is best enjoyed hot. Serve alongside a fresh salad or avocado slices for added flavor contrast. Pair it with a light beer or crisp white wine to complement the rich, garlicky tastes of the mofongo and the savory profile of the shrimp. Use a cooking timer to keep track of times to avoid overcooking any elements. For a more traditional experience, you can serve it with a side of 'salsa criolla', a Puerto Rican-style sauce made of tomatoes, onions, and peppers. Gather around with family and friends to truly appreciate the communal nature of this delectable dish.