Mangú con Los Tres Golpes

Ingredients

• •4 green plantains, peeled and cut into chunks
• •8 cups water
• •1 tsp salt
• •3 tbsp unsalted butter
• •1/2 cup cold water
• •8 oz Dominican salami, sliced
• •8 oz queso de freír, sliced
• •4 eggs
• •1 medium red onion, thinly sliced
• •1/3 cup white vinegar
• •1/3 cup vegetable oil

Directions

1. 1Cover plantains with water, add salt, and boil 18–20 minutes until very tender.
2. 2Warm the vinegar with the sliced red onion for 2 minutes, then set the onions aside to soften.
3. 3Drain the plantains and mash them with butter, adding cold water gradually until smooth and creamy.
4. 4Fry the salami slices in a skillet until browned on both sides, then transfer to a plate.
5. 5Fry the queso de freír until golden, then cook the eggs in the same skillet to your preferred doneness.
6. 6Divide the mangú among plates and top with pickled onions, serving the salami, cheese, and eggs alongside.

💡 Add the cold water to the plantains a little at a time while mashing; it keeps mangú soft instead of dense and sticky.

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