Puerto Rican Surf and Turf Mofongo

Ingredients

• For the Mofongo:
• 4 green plantains 🍌
• 4 garlic cloves, minced 🧄
• 0.5 cup pork cracklings (chicharrón) or crispy bacon 🐷
• 0.25 cup olive oil or vegetable oil 🫒
• Salt to taste 🧂
• For the Surf & Turf:
• 0.5 lb steak, cut into bite-sized pieces 🥩
• 0.5 lb shrimp, peeled and deveined 🦐
• 1 tbsp olive oil 🫒
• 1 tbsp butter 🧈
• 2 garlic cloves, minced 🧄
• 1 tsp adobo seasoning
• 1 tsp paprika
• 0.5 tsp black pepper
• Juice of ½ lemon 🍋
• Fresh parsley for garnish (optional) 🌿

Instructions

1. 1Prep the Plantains
2. 2Peel and slice plantains into 1-inch rounds. Soak in salted water for 10 minutes, then drain.
3. 3Fry the Plantains
4. 4In a pan, heat oil over medium heat. Fry plantains until golden and tender (about 5–6 minutes). Drain on paper towels.
5. 5Make the Mofongo
6. 6In a pilón or large mortar and pestle, mash garlic and salt. Add fried plantains and chicharrón, mashing together until well blended. Shape into mounds or use a small bowl to mold them.
7. 7Cook the Steak
8. 8In a skillet, heat olive oil. Season steak with adobo, paprika, and pepper. Sear until browned and cooked to desired doneness (about 5–7 minutes). Set aside.
9. 9Cook the Shrimp
10. 10In the same pan, melt butter and add garlic. Add shrimp, season with a pinch of salt and lemon juice, and cook until pink and juicy (about 3–4 minutes).
11. 11Assemble the Dish
12. 12Place a mofongo mound on each plate. Top with steak and shrimp, then drizzle the garlicky butter sauce over everything. Garnish with parsley and lemon slices if desired.