Mangú

🧂 Ingredients

• 4 Green plantains(Choose firm, unblemished green plantains. They should feel hard to the touch.)
• 60 g Butter(Unsalted butter is preferred, but salted can be used, adjusting salt in the plantains accordingly.)
• 60 ml Olive oil(For sautéing the onions.)
• 1 Red onion(Medium-sized, thinly sliced into half-moons.)
• 2 tbsp White vinegar(Adds a bright tang to the onions.)
• to taste Salt(For boiling the plantains and seasoning the mash.)
• 4 Fried eggs(Typically sunny-side up or over-easy, for serving.)
• 200 g Dominican Salami (or other firm salami)(Sliced and fried until crispy, for serving.)
• 200 g Queso Frito (Fried Cheese)(A firm, salty white cheese, sliced and fried until golden brown, for serving. If unavailable, firm halloumi or paneer can be a substitute.)

👨‍🍳 Instructions

1. 1

   Prepare the plantains: Peel the green plantains. To make peeling easier, make a shallow cut lengthwise through the peel (without cutting into the flesh) and then use your fingers or a knife to pry the peel away. Cut the peeled plantains into 2-inch chunks.

   ⏱️ 5 minutes
2. 2

   Boil the plantains: Place the plantain chunks in a large pot and cover generously with cold water. Add about 1 tablespoon of salt. Bring to a rolling boil over high heat, then reduce heat to medium and simmer, covered, until the plantains are very tender and easily pierced with a fork, about 20-25 minutes. Do not overcook to the point of mushiness before mashing.

   ⏱️ 25 minutes
3. 3

   Prepare the pickled onions: While the plantains are boiling, heat the olive oil in a small skillet over medium heat. Add the thinly sliced red onion and sauté until softened and translucent, about 5-7 minutes. Stir in the white vinegar and a pinch of salt. Cook for another 1-2 minutes until the vinegar has slightly reduced and the onions are tender and slightly tangy. Remove from heat and set aside.

   ⏱️ 8 minutes
4. 4

   Mash the plantains: Once the plantains are tender, carefully drain them, reserving about 1 cup of the hot cooking liquid. Transfer the hot plantain chunks to a large bowl. Add the butter and begin mashing with a potato masher or a sturdy fork. Gradually add small amounts of the reserved hot cooking liquid, mashing continuously, until the plantains reach a smooth, yet still slightly textured, consistency. The liquid helps create a creamy texture. Season with salt to taste.

   ⏱️ 5 minutes
5. 5

   Assemble Los Tres Golpes: While the plantains are boiling or being mashed, prepare the accompaniments. Fry the salami slices until slightly crisp. Fry the queso frito slices until golden brown on both sides. Fry the eggs to your preference (sunny-side up is traditional).

   ⏱️ 10 minutes
6. 6

   Serve: Spoon a generous portion of the mashed plantains onto each plate. Top the mangú with the sautéed pickled onions. Serve immediately alongside the fried eggs, crispy salami, and golden fried queso frito.

💡 Pro Tips

• ✓Reserve more cooking water than you think you'll need; it's crucial for achieving the right creamy texture for the mangú.
• ✓The mangú should be smooth and creamy, but not watery. Add the reserved liquid gradually until the desired consistency is reached.
• ✓The sautéed onions are a vital component, providing a sweet and tangy counterpoint to the rich plantains. Don't skip them!
• ✓For an extra rich mangú, you can add a splash of milk or cream along with the butter and reserved water.

🔄 Variations

• Add mashed avocado to the plantains for a richer, greener mangú.
• Incorporate a bit more butter or a drizzle of extra virgin olive oil into the mashed plantains for added richness.
• Serve with fried or boiled fish for a variation on the traditional breakfast.

🥗 Nutrition

Per serving