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Mangú Tres Golpes is the traditional breakfast of the Dominican Republic. It consists of mangú, or mashed plantains, with GOYA® Queso de Freir, fried salami and eggs, finally topped off with tangy pickled red onions to balance the richness. For timing purposes, I like to make the onions in advance, so they get nicely pickled and a little softer before serving. Any leftover pickled onions go great on grilled cheese sandwiches or your favorite tacos.
Ingredients
For the onions:
1
large red onion, sliced approximately 1/8th inch thick
¾ cup
water
½ cup
GOYA® Apple Cider Vinegar
1 tbsp.
white sugar
1 tsp.
GOYA® Salt
For the Mangú
4
green plantains, peeled and cut in quarters
1 tsp.
GOYA® Salt, plus more to taste
4 tbsp.
GOYA® Unsalted Stick Butter
For Assembly
8 oz.
GOYA® Queso de Freir, sliced into ½ inch slices
8 oz.
GOYA® Salami Dominican Style or favorite salami, sliced
2 tsp.
GOYA® Canola Oil or GOYA® Corn Oil, divided
4
eggs
Directions
For the Pickle:
Step 1
Arrange sliced red onion in large 16 oz. glass jar.
Step 2
Bring water, vinegar, sugar, and salt to boil over medium high. Turn off as soon as the sugar and salt have dissolved, this should happen quickly around a minute.
Step 3
Carefully, pour liquid mixture over the onion in the jar making sure to cover onion slices entirely.
Step 4
Set aside to cool for at least 1 hour before using. These may be made ahead and stored for up to 2 weeks in the refrigerator.
For the Mangú:
Step 5
Boil the plantains in water with 1 tsp. of salt until they are fork tender.
Step 6
Drain, reserving at least 1 cup of cooking water to add back during mashing.
Step 7
Mash them with a fork or potato masher until they are smooth, or slightly chunky if preferred. Add cooking water as needed tablespoons at a time, you may not need all the water to keep the plantains moist. Do not add water all at once.
Step 8
Once mashed, add butter and any additional salt, mix to combine.
Step 9
Set aside, covered, until all items are ready.
To assemble:
Step 10
In a clean skillet, add oil and fry the slices of Queso de Freir over medium heat until golden brown on each side.
Step 11
In the same skillet add oil and fry the slices of salami until golden brown on each side.
Step 12
Fry the eggs to preferred doneness, place a large helping, approximately ½ cup, of mangú on each of 4 plates. Surround the plantains with 1 egg, 2 slices of Queso de Freir, and 2 slices of salami or salchichón per plate. Top plantains with pickled onions and serve.
New from Goya
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