Dominican Breakfast – Mangú Tres Golpes
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.
Total Time
75m
Prep Time:30m
Yields:4 Servings
Ingredients
For the onions:
1
<p>large red onion, sliced approximately 1/8<sup>th</sup> inch thick</p>
¾ cup
<p>water</p>
1 tbsp.
<p>white sugar</p>
1 tsp.
For the Mangú
4
<p>green plantains, peeled and cut in quarters</p>
1 tsp.
GOYA® Iodized Salt, plus more to taste
4 tbsp.
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 <a href="/en/products/corn-oil/" title="corn oil">GOYA® Corn Oil</a>, divided
4
<p>eggs</p>
Directions
For the Pickle:
Step 1
<p>Arrange sliced red onion in large 16 oz. glass jar.</p>
Step 2
<p>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.</p>
Step 3
<p>Carefully, pour liquid mixture over the onion in the jar making sure to cover onion slices entirely.</p>
Step 4
<p>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.</p>
For the Mangú:
Step 5
<p>Boil the plantains in water with 1 tsp. of salt until they are fork tender.</p>
Step 6
<p>Drain, reserving at least 1 cup of cooking water to add back during mashing.</p>
Step 7
<p>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.</p>
Step 8
<p>Once mashed, add butter and any additional salt, mix to combine.</p>
Step 9
<p>Set aside, covered, until all items are ready.</p>
To assemble:
Step 10
<p>In a clean skillet, add oil and fry the slices of Queso de Freir over medium heat until golden brown on each side.</p>
Step 11
<p>In the same skillet add oil and fry the slices of salami until golden brown on each side.</p>
Step 12
<p>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.</p>
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Dominican Breakfast – Mangú Tres Golpes
Prep Time: 30m
Total time: 75m
Yields: 4 Servings
<p><em>Mangú Tres Golpes</em> is the traditional breakfast of the Dominican Republic. It consists of mangú, or mashed plantains, with GOYA® <a title="Queso de Freir" href="https://goya.com/en/products/queso-de-freir" data-udi="https://goya.com/en/products/queso-de-freir">Queso de Freir</a>, 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.</p>
Ingredients
For the onions:
1
<p>large red onion, sliced approximately 1/8<sup>th</sup> inch thick</p>
¾ cup
<p>water</p>
1 tbsp.
<p>white sugar</p>
1 tsp.
For the Mangú
4
<p>green plantains, peeled and cut in quarters</p>
1 tsp.
GOYA® Iodized Salt, plus more to taste
4 tbsp.
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 <a href="/en/products/corn-oil/" title="corn oil">GOYA® Corn Oil</a>, divided
4
<p>eggs</p>
Directions
For the Pickle:
Step 1
<p>Arrange sliced red onion in large 16 oz. glass jar.</p>
Step 2
<p>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.</p>
Step 3
<p>Carefully, pour liquid mixture over the onion in the jar making sure to cover onion slices entirely.</p>
Step 4
<p>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.</p>
For the Mangú:
Step 5
<p>Boil the plantains in water with 1 tsp. of salt until they are fork tender.</p>
Step 6
<p>Drain, reserving at least 1 cup of cooking water to add back during mashing.</p>
Step 7
<p>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.</p>
Step 8
<p>Once mashed, add butter and any additional salt, mix to combine.</p>
Step 9
<p>Set aside, covered, until all items are ready.</p>
To assemble:
Step 10
<p>In a clean skillet, add oil and fry the slices of Queso de Freir over medium heat until golden brown on each side.</p>
Step 11
<p>In the same skillet add oil and fry the slices of salami until golden brown on each side.</p>
Step 12
<p>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.</p>
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