Dominican Mangu with Los Tres Golpes
Creamy Dominican mashed green plantains with pickled onions, fried salami, fried cheese, and eggs.
Equipment
- Large pot
- Potato masher
- Large skillet
- Small saucepan
- Slotted spatula
Ingredients
Mangu and Onions
- 4 large green plantains peeled and cut into chunks
- 8 cups water for boiling
- 4 tbsp butter
- 1 cup cool water as needed for mashing
- 1 tsp kosher salt
- 1 large red onion thinly sliced
- 1/2 cup white vinegar
- 2 tbsp neutral oil
Los Tres Golpes
- 12 oz Dominican salami sliced
- 8 oz queso de freir sliced
- 8 large eggs
- 1/2 cup neutral oil for frying
Instructions
Prepare Onions and Mangu:
- Simmer onion with vinegar and 2 tablespoons oil for 5 minutes until bright pink and slightly tender. Set aside.
- Boil plantains in salted water for 20 to 25 minutes until very tender.
- Drain and mash immediately with butter, adding cool water gradually until creamy.
Cook Los Tres Golpes:
- Fry salami until browned and crisp at the edges; drain.
- Fry cheese until golden on both sides; drain.
- Fry eggs sunny-side up or to preference.
- Serve mangu topped with onions and arrange salami, cheese, and eggs alongside.
Notes
- Mash plantains while piping hot.
- Add cool water a little at a time.
- Queso de freir holds its shape during frying.
Nutrition
Calories: 990kcalCarbohydrates: 75gProtein: 39gFat: 61gSaturated Fat: 23gCholesterol: 465mgSodium: 1810mgFiber: 6gSugar: 9g