Dominican Breakfast – Mangú Tres Golpes

Name: Dominican Breakfast – Mangú Tres Golpes
Prep time: 30M
Total time: 75M
Yield: 4 Servings
Cuisine: Caribbean
Ingredients: 1 Dominican Breakfast – Mangú Tres Golpeslarge red onion, sliced approximately 1/8th inch thick; ¾ cup Dominican Breakfast – Mangú Tres Golpeswater; ½ cup Apple Cider VinegarGOYA® Apple Cider Vinegar; 1 tbsp. Dominican Breakfast – Mangú Tres Golpeswhite sugar; 1 tsp. Iodized SaltGOYA® Salt; 4 Dominican Breakfast – Mangú Tres Golpesgreen plantains, peeled and cut in quarters; 1 tsp. Iodized Salt; 4 tbsp. Dominican Breakfast – Mangú Tres Golpesbutter; 8 oz. Queso de Freir; 8 oz. Salami Dominican Style; 2 tsp. Canola Oil; 4 Dominican Breakfast – Mangú Tres Golpeseggs

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Mangú Tres Golpes is the traditional breakfast of the Dominican Republic. It consists of mangú, or mashed plantains, with GOYA® <a title="Queso de Freir" href="https://goya.com/en/products/queso-de-freir" data-udi="https://goya.com/en/products/queso-de-freir">Queso de Freir</a>, fried salami and eggs, finally topped off with tangy pickled red onions to balance the richness. For timing purposes, I like to make the onions in advance, so they get nicely pickled and a little softer before serving. Any leftover pickled onions go great on grilled cheese sandwiches or your favorite tacos.

Total Time

75m

Prep Time:30m

Yields:4 Servings

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Ingredients

For the onions:

large red onion, sliced approximately 1/8th inch thick

¾ cup

water

½ cup

GOYA® Apple Cider Vinegar

1 tbsp.

white sugar

1 tsp.

GOYA® Iodized Salt

For the Mangú

green plantains, peeled and cut in quarters

1 tsp.

GOYA® Iodized Salt , plus more to taste

4 tbsp.

butter

For Assembly

8 oz.

GOYA® Queso de Freir , sliced into ½ inch slices

8 oz.

GOYA® Salami Dominican Style or favorite salami, sliced

2 tsp.

GOYA® Canola Oil or <a href="/en/products/corn-oil/" title="corn oil">GOYA® Corn Oil</a>, divided

eggs

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Directions

Kitchen View

For the Pickle:

Step 1

Arrange sliced red onion in large 16 oz. glass jar.

Step 2

Bring water, vinegar, sugar, and salt to boil over medium high. Turn off as soon as the sugar and salt have dissolved, this should happen quickly around a minute.

Step 3

Carefully, pour liquid mixture over the onion in the jar making sure to cover onion slices entirely.

Step 4

Set aside to cool for at least 1 hour before using. These may be made ahead and stored for up to 2 weeks in the refrigerator.

For the Mangú:

Step 5

Boil the plantains in water with 1 tsp. of salt until they are fork tender.

Step 6

Drain, reserving at least 1 cup of cooking water to add back during mashing.

Step 7

Mash them with a fork or potato masher until they are smooth, or slightly chunky if preferred. Add cooking water as needed tablespoons at a time, you may not need all the water to keep the plantains moist. Do not add water all at once.

Step 8

Once mashed, add butter and any additional salt, mix to combine.

Step 9

Set aside, covered, until all items are ready.

To assemble:

Step 10

In a clean skillet, add oil and fry the slices of Queso de Freir over medium heat until golden brown on each side.

Step 11

In the same skillet add oil and fry the slices of salami until golden brown on each side.

Step 12

Fry the eggs to preferred doneness, place a large helping, approximately ½ cup, of mangú on each of 4 plates. Surround the plantains with 1 egg, 2 slices of Queso de Freir, and 2 slices of salami or salchichón per plate. Top plantains with pickled onions and serve.

Products in this Recipe

Apple Cider Vinegar

Iodized Salt

Queso de Freir

Salami Dominican Style

Canola Oil

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