Mangú Tres Golpes (Dominican Breakfast)
Mangú Tres Golpes, the best known and most representative dish of the Dominican Republic. In this classic recipe, you will enjoy beautifully mashed green plantains, fried salami (we call it salchichón too), fried eggs, fried cheese and a delicious onion garnish. A dish to die for!
Ingredients
Cooking Instructions
step 1
Peel the Plantains (4) and cut into 4 pieces. I like to cut length in half and slice in half, making it 4 pieces.
step 2
Boil the plantains in water with Salt (1 tsp) until they are very tender.
step 3
When tender mash them with a fork until they are smooth. Add cooking water as needed to keep the plantains moist. Once smooth, add Corn Oil (2 Tbsp) and mix further.
step 4
Heat Corn Oil (4 Tbsp) in a skillet. Add Red Onion (1) and stir until they become translucent or reach desired tenderness. Add White Wine Vinegar (1 Tbsp), and stir well. You can also place all the ingredients in a small bowl and heat in the microwave for 3 minutes or until desired tenderness. Stir a bit every minute.
step 5
Slice the Queso de Freir (1 pckg). Add flour to a paper plate and lightly cover each slice of cheese. In a skillet, add Corn Oil (as needed) and fry over medium heat until golden. Keep warm in the oven.
step 6
Slice the Salchichón (1 lb). In a clean skillet, add Corn Oil (to taste) and fry the slices over medium heat until golden. Keep warm in the oven.
step 7
In a clean skillet, add a generous splash of Corn Oil (to taste), fry the Eggland's Best Classic Eggs (4) one at a time. (Do this right before you plan to eat).
step 8
Serve the mangú, place cheese, salami and eggs around the mangu and pour desired amount of onion garnish over the dish.