👨‍🍳 作り方

1. 1

   Place yuca chunks in a large pot and cover with water. Add 1 tsp salt. Bring to a boil and cook until yuca is very tender, about 20-25 minutes. Drain well.

   ⏱️ 25 minutes
2. 2

   While yuca is cooking, prepare the shrimp. In a large skillet, heat butter and 2 tbsp olive oil over medium-high heat. Add minced garlic and cook until fragrant, about 1 minute.

   ⏱️ 1 minute

   💡 プロのコツ: Be careful not to burn the garlic.
3. 3

   Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Season with salt and pepper. Remove shrimp from skillet and set aside.

   ⏱️ 6 minutes
4. 4

   In a large bowl, combine the hot, drained yuca with crushed chicharrón, remaining olive oil, and remaining minced garlic. Mash with a potato masher or in a mortar and pestle until well combined and slightly sticky. Season with salt and pepper to taste.

   💡 プロのコツ: Work quickly while the yuca is hot for easier mashing.
5. 5

   Shape the mofongo mixture into mounds using your hands or a small bowl. You can also use a pilón (mortar and pestle) to form and mash the mofongo.

   💡 プロのコツ: Lightly oil your hands to prevent sticking.
6. 6

   Serve the yuca mofongo topped with the garlic shrimp. Garnish with chopped cilantro.