Mangú

Delight in the flavors of the Dominican Republic with this traditional Mangú dish, an integral part of "Los Tres Golpes," the much-loved breakfast ensemble. Consisting of mashed plantains topped with sautéed onions and paired with fried salami, cheese, and eggs, this dish is as hearty as it is delicious.

Ingredients

🍌 3-4 large green plantains approx. 2 lbs / 1 kg
🧂 1 teaspoon salt for plantains, a pinch for onions
🫒 1/4 cup vegetable oil for frying salami, cheese, and eggs
🥓 6-8 slices Dominican salami, brand not visible
🧀 4-5 slices fried cheese, Queso de Freír, brand not visible
🥚 1-2 large eggs
🧅 1/2 medium red onion, thinly sliced
🍶 1 tablespoon vinegar
💧 1/4 cup water cold, for mashing plantains, additional amount to cover plantains for boiling

Instructions

1- Prepare Plantains:

• Begin by trimming the ends off 3-4 green plantains.
• Score the skin lengthwise with a Global knife to make 2-3 shallow cuts.
• Peel away the skin and cut each peeled plantain into 2-3 inch sections.

2- Boil Plantains:

• Place the plantain pieces in a black cast iron pot, similar to Lodge or Staub.
• Cover them with water and add 1 teaspoon of salt.
• Bring to a boil and cook until they are tender and yellow throughout, approximately 20-30 minutes.
• Reserve 1/4 cup of the cooking water and then drain the plantains.

3- Fry Salami and Cheese:

• Heat about 1/4 cup vegetable oil in a black cast iron frying pan.
• Add the Dominican salami slices and fry until browned on both sides.
• Remove and set aside.
• Using the same pan, fry the cheese slices until golden brown on both sides.
• Remove and set aside.

4- Fry Eggs:

• In the same pan with the residual oil, crack 1-2 large eggs.
• Fry them sunny-side up until the whites are set, while the yolk remains runny.
• Adjust cooking to your preference before removing and setting aside.

5- Mash Plantains:

• While the plantains are still hot, transfer them to a white oval serving dish.
• Use a fork to mash the plantains, gradually adding reserved cold cooking water and 2-3 tablespoons of fresh or residual cooking oil.
• The goal is to create a creamy, yet slightly lumpy mash.

6- Sauté Onions:

• Thinly slice half a red onion into julienne strips.
• Heat 1-2 tablespoons of oil in a separate skillet.
• Sauté the onions with a pinch of salt and 1 tablespoon of vinegar over medium heat until they are translucent and slightly pickled.

7- Assemble "Los Tres Golpes":

• On a round serving plate, create a mound of Mangú.
• Top with sautéed onions and arrange the fried salami, cheese, and egg alongside the Mangú for a complete presentation.

Prep Time: 20-25 minutes
Cook Time: 20-30 minutes
Total Time: 40-55 minutes
Servings: 3-4
Equipment:

• Cutting board wooden
• Knife Global brand
• Pot/Dutch oven cast iron, similar to Lodge or Staub
• Frying pan/skillet cast iron, similar to Lodge
• Tongs
• Measuring cup clear glass
• Fork
• Spatula silicone
• Serving dish
• Serving plate

Cooking Tips

• For easy plantain peeling, make lengthwise scores with your knife.
• For a smoother mash, adjust the amount of cold water and oil to refine the consistency.
• Allow onions to cook slowly to ensure they become both soft and tangy.

#dominicanfood #breakfast #plantains #cookingtips #traditionaldish

Tia Clara®: Dominican Cooking | Cocina Dominicana: https://www.youtube.com/@DominicanCookingBlog

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Mangú