How to Make The Best Surf and Turf Mofongo Puertorriqueno

pork cracklings

🥗Healthier: tofu

💰Cheaper: chicken skin

Tofu provides a plant-based option while chicken skin is less expensive.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner and canned tuna is often more affordable.

beef

🥗Healthier: turkey

💰Cheaper: ground beef

Turkey is leaner while ground beef is a budget-friendly alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often cheaper.

Prepare chimichurri sauce by mixing salt, black pepper, dry oregano, 2 tablespoons chili garlic sauce, and warm water to dehydrate the oregano.

Microwave the mixture for about 30 seconds to help dehydrate the oregano.

Add about 1 tablespoon of black pepper to the chimichurri sauce mixture.

Mash about 4 cloves of fresh garlic and add it to the chimichurri sauce.

Chop parsley finely and add about 6 tablespoons of it to the chimichurri sauce.

Add about 1 cup of olive oil and 1/2 cup of red wine vinegar to the chimichurri sauce and whisk it together.

Place the chimichurri sauce in a bowl and refrigerate overnight to marinate.

Marinate the steak with olive oil, mojo sauce, salt, and black pepper, keeping the seasoning light since the chimichurri will be added later.

Prepare the seafood by cutting about 1 tablespoon of unsalted butter and adding it to a pan with a little olive oil, black pepper, and salt over medium-low heat.

Crush about 2 more cloves of fresh garlic and add it to the melted butter mixture.

Cut the lobster tail down the center to open it, leaving the shell on, and remove the skin.

Peel a little of the shell from the shrimp, ensuring the marinade gets inside, then cover it back with the shell.

Skewer the shrimp for grilling, ensuring they are spaced out for easy turning.

Prepare the mofongo by cutting the plantains with thin slits without cutting through the skin, then cut them into strips.

Cook the salted pork fat on medium-low heat, draining the fat off the pan as it cooks.

Cut the cooked pork fat into little pieces and refry until crispy, then set aside on a paper towel.

Grill the marinated shrimp and lobster tail, basting with the melted butter and garlic mixture.

Squeeze lemon juice over the seafood towards the end of cooking to avoid cooking it prematurely.

Sprinkle seafood seasoning or paprika over the lobster tail while cooking, if desired.

Melt a little butter with olive oil and garlic to make a seafood white sauce for the mofongo.

Add about 1 tablespoon of flour to the butter mixture to create a roux, then add chicken broth or seafood broth as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens