Entree: Dominican Republic – Central Culinary Region – Mangú con los tres golpes (Mashed Green Plantains with The Three Hits)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 15 min

Total 50 min

Ingredients

- 4 medium green plantains, peeled and cut into 1-inch pieces, approx. 2 lb (900 g)
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- 1/4 cup (60 ml) milk or reserved cooking liquid from plantains
- 1 tsp (5 g) salt, plus more to taste
- 1 medium red onion, thinly sliced, about 6 oz (170 g)
- 2 tbsp (30 ml) white vinegar
- 8 oz (225 g) Dominican salami, sliced 1/8–1/4 inch (for frying)
- 8 oz (225 g) queso de freír or firm queso blanco, cut into 8 slices
- 4 large eggs (approx. 50 g each)
- Freshly ground black pepper to taste
- 1-2 tbsp (15–30 ml) olive oil or vegetable oil for onion sauté

Instructions

1. Place the peeled, cut plantains in a large pot and cover with cold salted water. Bring to a boil, reduce heat, and simmer until very tender, about 20–25 minutes. Drain, reserving about 1/4 cup (60 ml) of the cooking liquid.
2. While plantains cook, combine the sliced red onion and white vinegar in a small bowl; let sit 10–15 minutes to soften and slightly pickle (mangú de cebolla).
3. Heat 1–2 tbsp (15–30 ml) vegetable oil in a skillet over medium-high heat. Fry the salami slices until browned and slightly crisp, about 2–3 minutes per side. Transfer to paper towels and keep warm.
4. In the same skillet, add the cheese slices and fry until golden brown and slightly puffed, about 2 minutes per side. Transfer to paper towels and keep warm.
5. Wipe the skillet and add a little oil or butter; crack the eggs and fry sunny-side up (or to preferred doneness), seasoning with salt and pepper. Keep warm.
6. Mash the drained plantains in a bowl or back in the pot with a potato masher or fork. Add the butter and milk or reserved cooking liquid 1 tbsp at a time until a smooth, slightly loose texture is reached. Season with 1 tsp salt and pepper to taste; keep warm.
7. Reheat the quick-pickled onions briefly in a small pan with 1 tbsp (15 ml) olive oil if you prefer them warm, or use them chilled.
8. To serve, place a portion of mangú on each plate and top or surround with one fried egg, several slices of fried salami, and fried cheese. Spoon pickled onions over the mangú and serve immediately.