Puerto Rican Mofongo Sandwich

Steps

1. 1

   Fry plantain rounds until light goldenOven 350°F / 175°C

   • Peel the 2 green plantains (you may need to soak them in water for a minute first to soften the skin).
   • Cut each into ½-inch thick rounds; you should have about 16–18 rounds.
   • Heat the 2½ cups of vegetable oil in a large heavy-bottomed skillet (12-inch / 30 cm) over medium-high heat to 350°F (175°C), about 3–4 minutes.
   • Test the oil temperature using a deep fry thermometer or wooden spoon handle—the oil should sizzle steadily around the handle.
   • Working in batches of 4–5 pieces to avoid crowding, carefully lay plantain rounds into the hot oil.
   • Fry for 3–4 minutes on the first side until the underside turns light golden and slightly crispy at the edges, then flip with a slotted spoon and fry for 2–3 minutes more until both sides are pale golden (not dark brown or burnt).
   • Transfer to a paper towel-lined plate to drain.
   • Let cool for 2–3 minutes.

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   Ready when: Both sides are pale golden brown with slightly crispy edges; plantains feel soft to the touch but have structural integrity

   Tip: Don't overcrowd the pan—this lowers the oil temperature and results in greasy, oil-soaked plantains. Temperature control is critical; too cool and the plantains absorb oil, too hot and they burn before the interior softens.

2. 2

   Mash plantains with garlic and oil

   • Place the cooled fried plantain rounds into a mortar and pestle (or a medium bowl if using a wooden spoon).
   • Add the 4 whole garlic cloves, ½ teaspoon salt, and ¼ teaspoon black pepper.
   • Using the pestle (or wooden spoon), mash vigorously, crushing the plantains and garlic together until you have a chunky, cohesive paste—similar to rustic mashed potatoes, with some texture remaining.
   • The garlic should be fully incorporated and no longer visible as distinct cloves.
   • Drizzle in 2–3 tablespoons of the hot frying oil from the pan as you mash, working it in completely.
   • The mofongo should be creamy and hold together without being stiff or dry.
   • Taste and adjust salt and pepper as needed.

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   Ready when: Plantains and garlic fully mashed together into a creamy, chunky paste with no large pieces remaining; mixture holds together

   Tip: Leave some texture in the mofongo—if you mash it too smooth, it will fall apart when you try to form cakes. If the mixture is too stiff to mash easily, add another tablespoon of the hot frying oil; if too wet, mash longer to release starch and bind the mixture.

3. 3

   Pan-fry mofongo cakes until crispyOven 350°F / 175°C

   • Divide the mofongo into 8 equal portions (about 3–4 tablespoons each).
   • Wet your hands or lightly oil them to prevent sticking.
   • Form each portion into a thick disk about ¼ inch thick and 3 inches across—they should resemble hockey pucks or thick patties.
   • Heat 2 tablespoons of vegetable oil in the same large skillet over medium-high heat (about 350°F / 175°C).
   • Carefully lay 4 mofongo cakes into the hot oil, being gentle not to crowd them.
   • Fry for 2–3 minutes on the first side until the bottom is golden brown and crispy, then flip carefully with a wide spatula and fry the other side for 2 minutes until both sides have a crispy, dark golden-brown exterior.
   • Transfer to a clean paper towel-lined plate to drain.
   • Wipe the pan lightly if needed and repeat with the remaining 4 cakes, adding a bit more oil if the pan looks dry.
   • Keep the cooked cakes in a warm place while you prepare the shrimp.

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   Ready when: Bottom and top of each cake are golden brown and crispy; a slight sound of crispness is heard when you press the spatula against the cake

   Tip: Don't flip too early—let each side build a crust before turning. Work quickly and confidently when flipping to avoid breaking the cakes. Keep finished cakes warm while the others cook; they firm up as they cool and become harder to assemble later.

4. 4

   Cook seasoned shrimp until pink and opaque

   • Pat the 1 lb of shrimp dry with paper towels—this ensures they brown properly and don't steam.
   • In a small bowl, mix together ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and 1 teaspoon adobo seasoning (if using).
   • Toss the dry shrimp with this seasoning mixture until evenly coated.
   • Heat 2 tablespoons of vegetable oil in a large skillet (or wipe out and reuse the previous one) over medium-high heat.
   • Once the oil is shimmering, add the seasoned shrimp in a single layer.
   • Don't stir immediately—let them cook undisturbed for 2 minutes to develop a golden-brown crust on the underside.
   • Stir and toss the shrimp, cooking for another 2–3 minutes until they are completely pink and opaque throughout (no translucent gray areas).
   • Squeeze the 1 tablespoon of fresh lemon juice over the shrimp and toss to coat.
   • Taste and adjust seasonings.
   • Transfer to a plate and let cool slightly, about 1–2 minutes.

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   Ready when: Shrimp are bright pink and completely opaque throughout with no translucent gray areas; they curl slightly into a C-shape

   Tip: Don't skip drying the shrimp—wet shrimp will steam rather than brown. Adobo is traditional but optional; you can use just salt, pepper, and garlic if you prefer. Don't overcook shrimp or they'll become rubbery and tough.

5. 5

   Whisk garlic aioli until thick and creamy

   • Bring the egg yolk to room temperature if not already done (this ensures proper emulsification).
   • In a small bowl, whisk together the room-temperature egg yolk, 2 minced garlic cloves, ¼ teaspoon salt, and 1 tablespoon fresh lemon juice until combined.
   • Begin whisking in the ¾ cup of extra-virgin olive oil very slowly, drop by drop at first, whisking constantly.
   • As the mixture begins to thicken and emulsify (after you've incorporated about ¼ of the oil), you can add the oil in a thin, steady stream while continuing to whisk.
   • If the mixture becomes too thick or breaks (becomes grainy or separates), whisk in 1 tablespoon of room-temperature water to bring it back together.
   • Continue whisking in the remaining oil until fully incorporated.
   • You should have a creamy, pale yellow aioli that holds stiff peaks when you lift the whisk.
   • Taste and adjust salt and lemon juice to your preference.
   • (The aioli can be made 2–3 hours ahead and stored in the refrigerator.)

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   Ready when: Mixture is thick, creamy, pale yellow, and holds peaks when the whisk is lifted; no streaks of oil remain

   Tip: Room temperature is critical for emulsification—cold ingredients will cause the aioli to break. If the aioli does break (separates into oily and watery layers), start with a fresh egg yolk and slowly whisk in the broken aioli. Don't rush adding the oil, especially at the beginning, or you'll break the emulsion.

6. 6

   Assemble and serve mofongo sandwiches

   • Arrange 1 warm mofongo cake on a serving plate or shallow bowl.
   • Spread about 1½ tablespoons of garlic aioli across the top.
   • Arrange ¼ of the pan-fried shrimp (about 4 oz / 115 g) over the aioli.
   • Scatter about 1 tablespoon of fresh cilantro leaves and 2–3 avocado slices over the shrimp.
   • (Add 2 tomato slices if using.) Place a second warm mofongo cake on top, pressing very gently—you want it to sit on top of the filling without squashing the shrimp.
   • Repeat for the remaining 3 sandwiches.
   • Serve immediately with extra aioli on the side.
   • Eat with a fork and knife, cutting through both cakes and filling together.

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   Tip: Warm mofongo is best—if your cakes have cooled significantly, you can briefly warm them in a 350°F (175°C) oven for 2–3 minutes before assembly. Work quickly so the mofongo cakes stay warm throughout assembly.