Mangu Con Los Tres Golpes Food

MANGú CON LOS TRES GOLPES RECIPE BY TASTY

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!

MANGU CON LOS TRES GOLPES

Steps:

• First, start by slicing the red onion and adding them to a bowl with white vinegar. Let them soak as you prepare the rest of this mangu recipe.
• Peel and chop the green plantains. Add enough water to cover the plantains and salt to a large pot and bring everything to a boil. Boil the plantains until they are tender. This should take about 15-20 minutes.
• Reserve 1/2 cup of water from the pot you boiled the plantains in. Drain the rest of the water. Add butter to the plantains and begin mashing them with a fork or masher. Add in the reserved cup of water and an additional 1/2 cup of cold water and continue mashing until you achieve a smooth consistency. The cold water is to keep the plantains from hardening. This may seem like a lot of water but the plantains will absorb it. You may add more salt to taste.
• Add canola or vegetable oil to a pan over medium high heat. The ideal temperature for the oil is between 360-365 degrees F.
• Fry the sliced salami for about 2-3 minutes on each side.
• You can use the same pan with the same oil if you want the cheese to have a little flavor. Add the cheese and fry for 30 seconds to 1 minute on each side or until golden brown.
• Fry the egg either in the same pan with the same oil or a different pan with new oil if desired. Cook until the edges are crispy and golden, about 3-4 minutes.
• In a separate pan over medium heat, add oil. Cook the pickled onions along with the vinegar until they soften for about 2-3 minutes.
• Serve the mangu topped with the pickled red onion slices, fried salami, cheese and egg.

AUGUST DEWINDT @THERES.FOOD.AT.HOME

Steps:

• Add the plantains to a pot of water with the water covering the plantains by 1-2 inches. Bring to a boil and let boil for about 30 minutes.
• While the plantains are cooking, heat a pan over medium high heat with enough of the vegetable oil to cover the bottom of the pan. Once hot add in the onions and cook, stirring continuously. After 2 minutes, add in the vinegar and stir to make sure every slice of onion is well coated. Let simmer until soft, stirring occasionally, this should only take a few minutes. Remove from the pan and set aside.
• In another pan heat frying oil over medium high heat, again just enough to cover the bottom of the pan. Once the pan is hot enough, add the salami, turn the heat to medium and fry until crispy on both sides. It should only take a few minutes per side.
• Remove the salami from the pan and wipe it out, or you can use another pan, I'm just lazy, ha. Add some more vegetable oil to the pan on medium heat and we will fry the cheese. You can lightly coat the cheese in flour or you can simply fry the cheese without. Fry until golden and crispy on both sides, about 2 min per side.
• The plantains should be done by now. Drain all the water except 1/2 cup. Mash the plantains & water together with a potato masher. I like to add about 1tbsp of olive oil or butter as well to really get it smooth. I also will add a bit of salt and pepper.
• Lastly, fry your eggs sunny side up.
• Serve everything together, usually the onions go on top of the mangu, eat and enjoy.