Recipe courtesy of La Cosinita Latina
Recipe courtesy of La Cosinita Latina
Episode:
Mexican, Mediterranean and Mofongo
Mofongo a la Cosinita
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- Level: Intermediate
- Total: 2 hr
- Active: 40 min
- Yield: 1 serving
- Level: Intermediate
- Total: 2 hr
- Active: 40 min
- Yield: 1 serving
Ingredients
Mofongo:
Salsa Criolla Sauce:
Lobster/Shrimp:
Directions
Special equipment:
a deep-fry thermometer; a mortar and pestle- For the mofongo: Soak the plantains in 2 cups water and the salt for at least 1 hour or up to 1 day. Drain.
- In a frying pan on medium-high heat, add the vegetable oil and heat to 350 degrees F.
- Fry the plantains for 5 minutes. Drain and set aside. In a pilon (mortar and pestle), add the fried plantains and mash. Add the whole garlic and mash, then the pork rinds, and mash. Next, add the margarine and mash. Add the oregano, complete seasoning and minced garlic and mash until everything is incorporated.
- For the salsa criolla sauce: In a saucepan, cook the onions, peppers, oregano, black pepper, garlic, cilantro, tomato sauce, seasoning and 1 cup water. Let cook until the vegetables are soft but not mushy, 12 to 15 minutes. Set aside.
- For the lobster/shrimp: In a pan with the oil, add the lobster and shrimp and cook 2 minutes. Add about 7 ounces salsa criolla sauce add cook for about 4 minutes. Adding the complete seasoning and cook 1 more minute.
- Plate the mofongo. Top with the lobster tail and shrimp. Add more sauce on top and serve.
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