Mangú con Tres Golpes: Dominican Traditional Breakfast

Tres Golpes (three hits) is the most recognized breakfast of the Dominican Republic. It consists of fried cheese, salami and eggs. These three easy, delicious and high-protein ingredients complement each other’s flavors and textures perfectly. It’s usually served with mangú (smashed green plantains), which together with the Tres Golpes, perfectly represent the Dominican traditional flavors.

Tres Golpes can be Keto-friendly if the mangú is replaced with avocado or cauliflower puree. If you want to avoid frying, you can pan-sear the cheese and salami instead.

Tropical Queso de Freír and Salami are two of the three “golpes,” hence, key to this Dominican favorite. Enjoy this Tropical breakfast.

Ingredients

• 2 cups canola oil, divided
• 12 slices Queso de Freir Tropical
• 8 slices Salami Especial Tropical
• 6 eggs, fried, for serving
• 1 avocado, for serving

Mangú

• 6 plantains (green, unripe)
• 6 tablespoons butter, sliced
• Salt to taste

Red onions with vinegar

• 1 red onion, sliced into rings
• 1 cup vinegar
• 1 teaspoon salt or more to taste

Preparation

1. Place the sliced onions in a medium bowl with a large pinch of salt and vinegar. Let soak while preparing the other ingredients, about 1 hour.
2. Peel the plantains and cut into quarters. Place the plantains in a large pot with enough water to cover them, about 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.
3. Meanwhile, in a medium skillet, heat 1 3⁄4 cups canola oil to 350°F over high heat.
4. Place the Queso de Freír slices in the 1 3⁄4 cups canola oil and fry until both sides are golden brown, about 3 minutes. Remove from skillet and transfer to a paper towel-lined plate.
5. Add a 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.
6. Wipe off the skillet and add another tablespoon of oil to the pan. Pour in the onions and liquid. Sauté until the onions are soft and bright pink, about 10 minutes.
7. Once the plantains are tender, scoop them out from the water and place in a separate large bowl.  Keep the starchy boiling liquid warm on the stove
8. Add the butter and about 1 cup (240 ml) of the hot starchy plantain liquid. Mash the cooked plantains until creamy and smooth. Add more liquid as needed.
9. Serve the mangú with the fried cheese, fried salami, avocado, and fried eggs. Garnish with pickled onions.

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