Los Tres Golpes

Ingredients

• 4 green plantains
• 40 g butter, cold
• 2 red onions, in rings
• 4 tbsp white vinegar
• 4 tbsp vegetable oil
• 300 g Dominican salami, in thick slices
• 250 g queso de freír, in thick slabs
• 4 eggs
• 2 tsp salt

Method

1. Boil the plantains

   Peel the plantains under water, cut into thirds and boil in well-salted water for twenty minutes until completely soft.

   20 min

2. Mash the mangú hot

   Mash at once with the butter and enough cooking water to make it smooth and soft. Keep it covered and warm; mangú stiffens as it sits.

3. Pickle the onions

   Soften the onion rings in a little of the oil, take them off the heat and add the vinegar.

   4 min

4. Fry the salami first

   Fry the salami slices until browned and curled at the edges, and leave the fat in the pan. Three golpes, one pan, in this order — each one seasons the next.

   5 min

5. Then the cheese

   Fry the cheese in the same fat, a minute or two a side, until a crust forms. Move it once it has released itself — pushing it early tears the crust off and it sticks.

   3 min

6. Eggs last

   Fry the eggs in what is left, so the whites take on the salami and cheese. Serve everything around a mound of mangú with the pickled onions over the top.

   3 min