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From Dominican Republic
This hearty breakfast will keep you fueled or most of the day.
Ingredients
6 servings
- 1 red onion, sliced into rings
- salt, to taste
- 1 cup vinegar
- 6 plantains peeled and cut into 11/2-2” pieces
- 5 cups water
- 2 cups canola oil, divided
- 12 slices Dominican frying cheese/ queso de freir (approximately ¼” thick)
- 1 cup flour
- 18 slices Dominican salami
- 6 tbsp butter, sliced
- 6 eggs, fried, for serving
- 1 avocado, for serving
Preparation
- Place sliced onions in a medium bowl with a pinch pf sale and vinegar. Let onions soak for about 1 hour
- Peel plantains (see tips on peeling green plantains) and cut into quarters. Place plantains in a large pot with enough water to cover them by an inch. Add salt to water. Bring plantains to a boil over high heat and cook until tender, approximately 30 mins
- Meanwhile in medium skillet heat the canola oil over med high heat.
- Coat each slice of cheese in flour then place slice into well heated oil. Fry approximately 1.5-2 mins each side until golden brown. Remove from skillet and transfer to paper towel lined plate.
- Use same oil or griddle to brown salami until crispy on both sides, about 4 minutes. Transfer to paper towel as well.
- Wipe out skillet and add another tbsp oil to pan. Pour in the onions and the vinegar they were soaking in. Sauté about 10 minutes until onions are soft and bright pink.
- Once plantains are tender scoop them out of water and peel. Drop in large bowl and mash each one as you take them out of the water. Add butter and progressively about 1 cup of the starchy boiling liquid that they boiled in. Mash and continue to add water until creamy consistency is formed.
- Serve mangú on plate and top with onions. Accompany with salami, eggs, fried cheese and avocado
- Enjoy!
Tips on peeling green plantains
Green plantains are difficult to peel because their skin is much tougher than a banana. The greener the plantain the more difficult to peel. Plantains are also quite starchy and will make your hands sticky and nails yellow if you handle them bear handed. Its best to use a sharp knife. Plantains are also easier to peel when they are room temperature. I recommend soaking in hot tap water for a while if they are straight out of the fridge or even if sitting at room temp. Then use a sharp knife to cut off both ends of the plantain. Score the plantain in 2 or 3 places down the entire length of the plantain. Once scored use your sharp knife to pry the peel by inserting knife along the scored area and dislodge peel from the plantain itself. Don’t worry once you’ve done it a few times you will master the skill.
