Caribbean 🇵🇷 x Mexican 🇲🇽 fusion food at its finest! These crispy mofongo cups are loaded with smoky arrachera, buttery garlic shrimp, fresh guacamole, charred mango pico & jalapeño lime crema. Crazy crunch on the outside with soft savory mofongo inside 🤌🔥
Ingredients
🍌 FOR THE CRISPY MOFONGO CUPS
10–12 small green plantains
6–8 slices bacon, cooked SUPER crispy & chopped
Oil for frying
🔥 FOR THE ARRACHERA / CARNE ASADA
1 lb skirt steak
4 cloves garlic minced
½ white onion sliced
½ Cup chopped cilantro
2 jalapeños diced
1 Mexican beer
Juice of 3 oranges
Juice of 2 limes
🦐 FOR THE GARLIC SHRIMP
1 lb shrimp
4 Tbsp butter
Chopped garlic
Chopped white onion
Cilantro
🥑 FOR THE GUACAMOLE
3 avocados
Juice of 2 limes
Diced white onion
1 Roma tomato diced
Chopped jalapeño
Cilantro
🥭 FOR THE CHARRED MANGO PICO
3 mangos lightly grilled & diced
3 Roma tomatoes diced
1/2 white onion diced
Chopped cilantro
3 jalapeños diced
Juice of 2 limes
🌶️ FOR THE JALAPEÑO LIME CREMA
1 Cup crema
2 jalapeños
Juice of 1 lime
3 garlic cloves
¼ cup cilantro
Instructions
Marinate the arrachera 2–4 hrs.
Fry plantains at 350°F until tender.
Mash with crispy bacon & seasoning.
Press firmly into paper cups & freeze 2–3 hrs or overnight.
Mix guac ingredients together.
Char mangos & mix pico ingredients together.
Blend jalapeño lime crema smooth.
Grill arrachera hot & fast. Slice thin.
Cook shrimp in butter, garlic, onion & seasoning.
Fry mofongo cups at 375–385°F until crispy, then fill with guac, arrachera, shrimp, mango pico & crema 🔥
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