Dominican Breakfast (Mangú con los Tres Golpes)

Classic Dominican breakfast (mangu con los tres golpes) on a white plate, served with a cup of black coffee.

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Dominican Breakfast (Mangú con los Tres Golpes)

Mangú con los Tres Golpes is a famous trio of boiled and mashed green plantains topped with sautéed onions and served with fried salami, cheese and eggs. It’s savory, satisfying, and deeply rooted in Dominican culture.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Breakfast

Cuisine: Latin/Caribbean

Servings:

Calories: 1137kcal

Author: Crystal DaCruz

Ingredients

1 red onion sliced thin
½ cup white vinegar
10 oz package frying cheese queso blanco, labeled 'queso de freir'
14 oz package Dominican salami labeled salami especial
4 large green plantains
1 tablespoon salt
4 tablespoon salted butter or margarine
3 tablespoon olive oil extra-virgin
½ cup vegetable oil for frying
4 eggs
salt and pepper to taste

Instructions

Prep the ingredients

Slice the onions and soak them in vinegar for at least 10 minutes.
Slice the salami and cheese into ¼-inch thick slices.

Prepare the mangú

Peel and slice the plantains into 1–2-inch chunks. Place them in a deep pan and cover with water. Add 1 tablespoon of salt and boil for 30 minutes, or until plantains are fork-tender.
Drain the plantains, saving 1–2 cups of the starchy water. Add butter and a splash of the starch water to the plantains and mash until smooth. Gradually add more of the starch water and keep mashing/stirring until you’re satisfied with the texture. Cover the mangú to keep it warm.

Fry the cheese, eggs and salami and onions

Heat ⅓ of a cup of frying oil in a large skillet. Once it’s hot, fry the sliced cheese in batches, until golden brown on both sides. Remove from the skillet and drain in a single layer on paper towels.
Fry the pieces of salami in the same skillet, adding a little oil (only if needed). Cook until browned on both sides. Tip: Keep the salami and cheese warm in an oven set to 170°F while you finish cooking.
Use a paper towel to wipe out the skillet and add another ⅓ cup of oil (less if desired). Once the oil is hot, crack each egg into the pan and fry, sunny side up, until the yolks are hard.
Heat 1 tablespoon of olive oil in a small pan and fry the onions with a little of the vinegar until they’re tender but still slightly crunchy.

Serving mangu con los tres golpes

Top the mangú with onions and immediately serve with salami, cheese, and eggs on the side. Season the eggs with a pinch of salt and pepper.

Notes

Tips and tricks

Save all of the water from boiling the plantains. You'll need it to mash the mangú and you can reheat some later to keep the mangú creamy if it thickens.
Use a warm oven (set at 170° fahrenheit) to keep the fried cheese and salami warm until you're ready to serve.
I start with the mangú, leaving the plantains in hot water until I’m ready to mash. Then I fry the cheese, salami and eggs in this order, but do what makes sense to you!
As you get comfortable with the recipe, feel free to experiment with cutting down on the amount of oil used.

Storing and reheating leftovers:

Store leftover mangú, salami and cheese in the refrigerator for up to 3 days. Fried eggs can keep up to 2 days.
Reheat salami, eggs and cheese in oven. Re-mash the mangu with hot starchy water (if you have any left) or in a double boiler or microwave.

Nutrition