Breakfast · 40 min · caribbean

Mangú con los Tres Golpes

If you like green plantains, you’ll love this Caribbean breakfast — 40 minutes from craving to table.

Ingredients

• 5 Green plantains
• 8 oz Queso fresco (for frying)
• 8 oz Salami
• 4 Eggs
• 1 Red onion
• 3 tbsp Butter
• 0.25 cup Olive oil
• 2 tbsp White vinegar

Steps

1. Boil the peeled plantains in salted water 20 minutes until completely tender, then mash with butter and a splash of the hot cooking water until smooth and fluffy. Mangú should be creamy, not gluey.
2. Pickle the sliced red onion in vinegar and salt for 15 minutes — these tangy onions cut through the richness of the whole plate.
3. Fry the salami until crisp at the edges, fry the queso frito until golden on both sides, and fry the eggs sunny-side up. The “three hits” (tres golpes) are the salami, cheese, and eggs.
4. Plate a mound of mangú topped with the pickled onions, arranged with the three golpes alongside.
5. Drizzle with a little olive oil and serve hot. The Dominican breakfast of champions — hearty enough to fuel a whole morning.

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