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Mofongo con camarones enchilados 🔥 What do you like to eat your Mofongo with?! Ingredients Camarones enchilados: 1 onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 3 cloves of garlic, finely minced 4 tbsp. of olive oil 1 tbsp. Sazon completa 8 oz. of tomato sauce 1 cup of dry white cooking wine 1 packet of Sazon con achiote 1 cup of water 1 lb. of raw peeled and deveined shrimp Salt to taste For the plantains: 3 large green plantains, peeled and cut into 1 inch rounds 1 cup of chicharrones / pork rinds 3 cloves of gatlic Juice of 1 lime Olive oil Salt & pepper to taste Instructions In a Dutch oven add your olive oil, onions, peppers, garlic and sazon completa. Sauté over medium heat for 17-10 minutes until your onions are translucent. Add your shrimp, sazón con achiote, tomato sauce, wine, water and salt. Stir and allow to simmer for 10 -12 minutes until the shrimp is fully cooked through. Taste for seasoning and adjust accordingly. For the mofongo: Peel your plantains and cut into 1 inch slices then place them in water. Set your fryer or Dutch oven filled with oil to 350°F. Fry your plantains. Be sure to drain as much water as possible before placing them in the fryer. Fry for 3-4 minutes until golden brown. Remove from oil & place onto a bowl lined with a paper towel. Using a large mortar and pestle, begin mashing individual portions of your mofongo. Add about 1-2 cloves of garlic per serving then mash. Slowly start adding your plantains (about 5) to the mortar and mash them. Add about a teaspoon of lime juice, some chicharrones, salt and olive oil. Keep mashing using your pestle until you have a paste. Place your mofongo into a bowl and insert it onto a serving platter. Plate your camarones enchilados around the mofongo and serve warm. #mofongo #puertoricanfood #cubanfood #camaronesenchilados
Duration: 45 sPosted : Fri, 29 Mar 2024 14:57:18Views
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