MANGú CON LOS TRES GOLPES RECIPE BY TASTY
Here's what you need: red onion, salt, vinegar, plantains, water, canola oil, dominican frying cheese, flour, dominican salami, butter, eggs, avocado
Provided by Matthew Johnson
Categories Breakfast
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the sliced onions in a medium bowl with a heavy pinch of salt and vinegar. Let soak while preparing the other ingredients, about 1 hour.
- Peel the plantains and cut into quarters. Place the plantains in a large pot with enough water to cover them by 1 inch (2 cm). Add salt to taste. Bring the plantains to a boil over high heat and cook until they are very tender, about 30 minutes.
- Meanwhile, in a medium skillet, heat the canola oil to 350°F (180°C) over high heat.
- Coat each slice of Dominican frying cheese in flour, and then place the slices in 1¾ cups (420 ML) canola oil and fry until both sides are golden brown, about 3 minutes. Remove from skillet and transfer to a paper towel-lined plate.
- Add another tablespoon of oil to the skillet and fry the salami until brown and crispy on both sides, 4 minutes. Remove from the skillet, transfer to a paper towel-lined plate.
- Wipe out the skillet, and add another tablespoon of oil to the pan. Pour in the onions and their soaking liquid. Sauté until the onions are soft and bright pink, about 10 minutes.
- Once the plantains are tender, scoop them out from the water and place in a separate large bowl, and keep the starchy boiling liquid warm on the stove.
- Add the butter and about 1 cup (240 ml) of the hot starchy plantain liquid. Mash the cooked plantains together until it is creamy and smooth. Add more liquid as needed.
- Serve the mangú with the fried cheese, fried salami, avocado, and fried eggs. Garnish with pickled onions.
- Enjoy!
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Naomi Queenie
[email protected]This was my first time making tres golpes and it turned out great! Thanks for the recipe!
Jalyn Martin
[email protected]I'm not a huge fan of tres golpes, but this recipe was pretty good.
clayton woods
[email protected]This recipe is a great starting point, but I made a few changes to suit my own taste.
aser elgammal
[email protected]I followed the recipe exactly, but my tres golpes didn't turn out as well as I hoped. I'm not sure what went wrong.
Anima Abubakar
[email protected]This recipe is a bit too sweet for my taste, but it's still very good.
rabina xuchi
[email protected]I had some trouble finding some of the ingredients, but it was worth the effort. The tres golpes came out great!
shankubar shankubar
[email protected]This recipe is a keeper! I'll definitely be making it again.
Alamin Shofi ullah (ASDB)
[email protected]I've never had tres golpes before, but this recipe made me a fan! It's so light and fluffy, and the flavors are incredible.
Kobi Shah alom
[email protected]I made this for a party and it was a hit! Everyone raved about it.
Monu Rana
[email protected]This recipe was a bit time-consuming, but it was worth it! The tres golpes turned out amazing. My family loved it!
David Ewing
[email protected]Absolutely delicious! I've tried many tres golpes recipes before, but this one is by far the best. The flavors are perfectly balanced and the texture is amazing. I highly recommend this recipe to anyone who loves tres golpes or is looking to try some