Mangú Dominicano

Ingredients

• 4 green plantains, peeled and cut into chunks
• 1 tsp salt
• 1 red onion, thinly sliced
• 1/3 cup white vinegar
• 2 tbsp olive oil
• 3 tbsp butter
• 1/2 cup reserved plantain cooking water
• 4 eggs, for frying, optional
• 4 slices queso frito or fresh white cheese, fried, optional

Before you cook

• Peel the plantains and cut them into chunks.
• Thinly slice the red onion and soak it in the vinegar for 10 minutes.

Steps

1. Put the plantain chunks in a pot and cover them with water and the salt.
2. Bring to a boil and cook for 20 minutes until fork-tender.
3. Heat the olive oil in a small pan over medium heat.
4. Add the soaked onion along with a splash of its vinegar and cook for 5 minutes until softened and slightly caramelized.
5. Drain the plantains, reserving 1/2 cup of the starchy cooking water.
6. Return the plantains to their pot.
7. Add the butter and a splash of the reserved cooking water.
8. Mash the plantains, adding more cooking water gradually until smooth and creamy.
9. Spoon the mangú onto plates.
10. Top each portion with the caramelized pickled onions.
11. Fry the eggs and cheese in a separate pan if serving the full tres golpes breakfast.
12. Serve the mangú with the fried eggs and cheese alongside.