Birria Mofongo
Rich, slow-braised Mexican birria meets crispy, garlicky Puerto Rican-style mofongo
By: Franchesca Livraghi | @mydominicanrecipes
This Birria Mofongo brings together two iconic comfort foods in one flavorful fusion dish. Rich, slow-braised Mexican birria meets crispy, garlicky Puerto Rican-style mofongo for a recipe that feels bold, comforting, and deeply rooted in Latin Caribbean and Mexican flavors. The savory chile broth pairs perfectly with mashed fried plantains, creating a dish that is hearty enough for a special dinner while still feeling approachable to make at home.
Using pantry staples from Loisa helps build layers of flavor throughout the recipe, from the seasoned beef to the aromatic broth and mofongo itself.
A Fusion of Mexican and Puerto Rican Comfort Foods
Birria is known for its deeply flavorful broth made with dried chiles, slow-cooked beef, and warming spices, while mofongo is a Puerto Rican classic built around fried green plantains mashed with garlic and pork. Combining the two creates the perfect balance of rich, saucy shredded beef and crispy, savory plantains.
The chile-based birria broth soaks into the mofongo beautifully, giving every bite a combination of smoky, garlicky, and savory flavors. It’s a fusion dish that feels natural because both cuisines celebrate slow cooking, bold seasoning, and comforting textures.
Building Flavor with Loisa Seasonings
The flavor base in this recipe starts with Loisa Sofrito and Loisa Organic Adobo, which help season the beef before it even hits the pot. As the birria slowly simmers with dried chiles, onion, tomato, cumin, and oregano, the seasonings create a rich broth with depth and balance.
Using clean, flavorful pantry staples like Loisa Organic Cumin and Organic Oregano keeps the focus on the ingredients while still delivering the bold flavor birria is known for.
The Easy Mofongo Shortcut That Still Delivers Flavor
Traditional mofongo is often made with freshly prepared chicharrón, but using Southern Recipes Salt & Cracked Black Pepper Pork Rinds makes this version easier without sacrificing flavor. The pork rinds add the salty, savory crunch mofongo needs while cutting down on prep time.
As they mash into the fried plantains with garlic, butter, and beef stock, the pork rinds soften slightly and create the classic texture that makes mofongo so satisfying. It’s a simple shortcut that keeps the recipe approachable while still delivering authentic flavor and texture.
Finish It Like a Classic Birria
Topping the mofongo with chopped onion, fresh cilantro, and a squeeze of lime brings everything together with the classic flavors traditionally served alongside birria. The onion adds crunch, the cilantro adds freshness, and the lime helps brighten the rich broth and slow-cooked beef. Those simple finishing touches balance the richness of the dish and give the final plate the full birria experience with a Puerto Rican-inspired twist.
Birria Mofongo
2
25 minutes
3 hours 15 minutes
Rich, slow-braised Mexican birria meets crispy, garlicky Puerto Rican-style mofongo
Ingredients
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1 lb beef chuck stew chunks
1 tbsp Loisa Sofrito
½ tsp Loisa Organic Adobo
Loisa Sal Marina to taste
Loisa Black Pepper to taste
1 tbsp oil
1 yellow onion, halved
1 tomato, halved
3 garlic cloves
1 dried arbol chile
2 dried ancho chiles
3 dried guajillo chiles
2 cups beef stock
4 cups water
¼ tsp Loisa Organic Cumin
¼ tsp Loisa Organic Oregano
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1 green plantain
Frying oil
2 garlic cloves
½ cup Southern Recipes Salt and Cracked Black Pepper Pork Rinds
¼ cup beef stock
1 tsp butter
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Chopped cilantro for topping
Chopped onion for topping
Lime wedges for serving
Directions
Season the beef with Loisa Sofrito, Loisa Organic Adobo, Loisa Sal Marina, and Loisa Black Pepper. Toss well to coat.
Heat 1 tablespoon of oil in a large pot over medium-high heat.
Add the onion and tomato cut-side down and cook until charred and softened. Remove and set aside.
Add the marinated beef to the pot and sear until browned on all sides.
Slice open the arbol, ancho, and guajillo chiles. Remove the seeds.
Place the chiles in a bowl and cover with boiling water. Let soak for 5 minutes until softened.
Add the charred onion, charred tomato, garlic cloves, softened chiles, and beef stock to a blender. Blend until smooth.
Pour the blended sauce over the beef.
Add the water, Loisa Organic Cumin, and Loisa Organic Oregano.
Cover and simmer on low heat for about 3 hours, or until the beef is very tender.
Shred the beef and return it to the broth.
Peel the green plantain and slice into thick rounds.
Heat frying oil in a pan and fry the plantain pieces until golden and tender.
In a pilón or mortar, mash the garlic cloves.
Add some fried plantains and mash.
Add some Southern Recipes Salt & Cracked Black Pepper Pork Rinds and continue mashing.
Continue layering plantains and pork rinds while mashing together.
Add the butter and beef stock and mash until smooth but slightly textured.
Pack the mofongo into the pilón or a small bowl, then flip onto a plate to release.
Top with the shredded birria beef, chopped cilantro, and chopped onion. Serve with lime wedges. Buen provecho!
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Birria Mofongo
2
25 minutes
3 hours 15 minutes
Rich, slow-braised Mexican birria meets crispy, garlicky Puerto Rican-style mofongo
Ingredients
blank
1 lb beef chuck stew chunks
1 tbsp Loisa Sofrito
½ tsp Loisa Organic Adobo
Loisa Sal Marina to taste
Loisa Black Pepper to taste
1 tbsp oil
1 yellow onion, halved
1 tomato, halved
3 garlic cloves
1 dried arbol chile
2 dried ancho chiles
3 dried guajillo chiles
2 cups beef stock
4 cups water
¼ tsp Loisa Organic Cumin
¼ tsp Loisa Organic Oregano
blank
1 green plantain
Frying oil
2 garlic cloves
½ cup Southern Recipes Salt and Cracked Black Pepper Pork Rinds
¼ cup beef stock
1 tsp butter
blank
Chopped cilantro for topping
Chopped onion for topping
Lime wedges for serving
Directions
Season the beef with Loisa Sofrito, Loisa Organic Adobo, Loisa Sal Marina, and Loisa Black Pepper. Toss well to coat.
Heat 1 tablespoon of oil in a large pot over medium-high heat.
Add the onion and tomato cut-side down and cook until charred and softened. Remove and set aside.
Add the marinated beef to the pot and sear until browned on all sides.
Slice open the arbol, ancho, and guajillo chiles. Remove the seeds.
Place the chiles in a bowl and cover with boiling water. Let soak for 5 minutes until softened.
Add the charred onion, charred tomato, garlic cloves, softened chiles, and beef stock to a blender. Blend until smooth.
Pour the blended sauce over the beef.
Add the water, Loisa Organic Cumin, and Loisa Organic Oregano.
Cover and simmer on low heat for about 3 hours, or until the beef is very tender.
Shred the beef and return it to the broth.
Peel the green plantain and slice into thick rounds.
Heat frying oil in a pan and fry the plantain pieces until golden and tender.
In a pilón or mortar, mash the garlic cloves.
Add some fried plantains and mash.
Add some Southern Recipes Salt & Cracked Black Pepper Pork Rinds and continue mashing.
Continue layering plantains and pork rinds while mashing together.
Add the butter and beef stock and mash until smooth but slightly textured.
Pack the mofongo into the pilón or a small bowl, then flip onto a plate to release.
Top with the shredded birria beef, chopped cilantro, and chopped onion. Serve with lime wedges. Buen provecho!