Mangú con los Tres Golpes
Mangú con los Tres Golpes is a symbol of Dominican culture and cuisine. Made of mashed green plantains, cebolla frita (fried onions) along with the " three hits" which are the "queso frito (fried cheese), salami frito (fried salami) and huevos fritos (fried eggs). This filling breakfast will keep you full all day! For lunch and dinner option as well.
Ingredients
-Salt to taste- I added 2 tbsp of salt to the boiling water; it all depends on the amount of water used. I also added 1 tsp of salt to the marinated onions, however, salt-intake quantity is an individual choice.
-Water- Add enough water to cover the plantains -A cup of water is also added to boiling water after the plantains have boiled for 30 minutes and another 1 oz/30ml of cold water-this is added to the Mangú after being mashed.
- 2 cups of vegetable oil- to fry the cheese and the salami. (See picture on instructions). Also, to fry/sauté the onions (use 4 tbsp of oil when sautéing onions and add 1/4 cup of oil a minute after).
- 7 green plantains
- 1 small Queso de freir Dominicano- Dominican fried cheese
- 1 small Salami Dominicano- Dominican salami
- 1 red onion- I used 1 onion, but you can use 2 onions to serve 7 people.
- 1/2 cup vinegar- used to marinate onions
- eggs- as many as you need depending on the amount of people that will be served
- 4 tbsp butter
Instructions
- Bring a pot of salted water to a boil. (Enough water to cover the plantains). Salt to taste-( I added 2 tbsp of salt to the boiling water).
- Slice the onions and add 1/2 cup of vinegar and 1 tsp of salt. (let it marinade)
- Cut off the ends of the plantains and peel the plantains. Cut it in half and slice into 4 pieces.
- Toss in the plantains and boil on medium/high heat for 30 mins or until fork tender.
- Slice the salami into thin rounds.
- Slice the cheese into squares or any shape you prefer.
- Heat 2 cups of vegetable oil into large skillet over medium-high heat. Add the cheese and fry for about 2-3 minutes on each side, until crispy and golden brown. (Do not let it burn). Once you remove the cheese from the oil, its optional to place it on a paper towel-lined plate to drain excess oil.
- On same oil, add the salami and fry for about 2-3 minutes on each side, until crispy and golden brown. (Do not let it burn). Once you remove the salami from the oil, its optional to place it on a paper towel-lined plate to drain excess oil.
- On same oil, also fry the eggs.
- After plantains boil for about 20 minutes, go add 1 cup of "cold" water in the already boiling water (this will allow plantains to soften), keep boiling plantains for 10 more minutes. ***Don't worry if you boil plantains for longer as long as it boils for 30 minutes or until fork tender.
- On a separate skillet, heat 4 tbsp of vegetable oil on medium/high heat. ***drain off the vinegar from the onion bowl and add onion into the skillet and stir until translucent for about 1 minute, and then add 1/4 of a cup of vegetable oil and stir for another minute. Done with the onion! :) on to next step...
- Drain the plantains leaving some liquid in the pot "AND" reserve 1 cup of the liquid in case plantains dry out and needing more. (On this time, I did use 1 oz from the reserve)
- Once drained, add 4 tbsp butter and start mashing plantains; in the process, add 1 oz from the reserve liquid and keep mashing the plantains :)
- ***Important Step- Add 1 oz/30ml of "cold" water (adding cold water will remove excess starch and allow a smooth and less sticky texture). Keep mashing for a few more seconds. The cold water will immediately soften the plantains... you will build some muscles, I promise :)
- Add the onion juice to the Mangú to enhace the flavor!
- Serve it all on a plate and now sit, relax, and enjoy :)
Notes
Tips for smooth creamy consistency:
- Mash plantains right away after you drain water while hot and use same pot it was cooked to mash the plantains.
- Don't forget to add the 1 oz of "cold water" to finish mashing the plantains; it will allow softness and consistency.
- Use a metal cup to mash it to break down the cooked plantains and create a smooth consistency. A metal cup is my preferred tool to mash my plantains, as it is sturdy enough to handle the firm texture of the cooked plantains. Some people use a fork, but I prefer a metal cup, especially when mashing large amounts of plantains. Some others use a Caribbean tool like a "pilon" (a wooden mortar and pestle), but a metal cup is a convenient option, trust me! I recommend you use a stainless-steel cocktail shaker as a tool to mash the plantains.