Dominican Frying Cheese - Make Irresistible Mangu

Welcome to the heart of Dominican breakfast culture! Today, we're diving into the irresistible world of Mangu, the ultimate comfort food from the Dominican Republic. This isn't just any mashed plantain dish; it's a vibrant, flavorful experience, especially when paired with its iconic companions. We're talking about the famous "Los Tres Golpes" – that's "The Three Hits" – a delicious trio of crispy dominican frying cheese, savory fried salami, and perfectly cooked fried eggs.
Originating from West African cuisine, Mangu has evolved into a beloved staple, embodying the warmth and generosity of Dominican hospitality. It's more than just a meal; it's a tradition, a taste of home, and a fantastic way to start your day or enjoy a comforting dinner. Whether you're a beginner curious about Caribbean flavors or an experienced cook looking to perfect your Mangu, we'll guide you through every step to create a dish that's rich in history and bursting with flavor. Get ready to master not only the creamy plantains but also the secret to perfectly crisp dominican frying cheese and all its delicious partners!

Ingredients

• 4 large green plantains
• 6 cups water (plus more for boiling)
• 4 tablespoons vegan butter (or traditional unsalted butter)
• 1/2 large red onion, thinly sliced
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon salt (plus more to taste for plantains)

Directions

1. Prep the Plantains: Start by washing your green plantains thoroughly. Using a sharp knife, score the skin lengthwise in three or four places, just deep enough to cut through the peel. This makes peeling much easier!
2. Boil the Plantains: In a large pot, bring enough water to a rolling boil to fully submerge the plantains. Add a generous pinch of salt to the water. Carefully add the peeled plantains to the boiling water. Cook for 15-25 minutes, or until the plantains are fork-tender and the color has changed to a dull yellow. While they boil, reserve about 1 cup of the cooking water before draining the rest.
3. Prepare the Pickled Red Onions: While the plantains are boiling, heat the olive oil in a small skillet over medium-low heat. Add the thinly sliced red onions and sauté gently for 3-5 minutes until they begin to soften. Stir in the apple cider vinegar and a pinch of salt. Cook for another 2-3 minutes, just until the onions are tender and slightly pink. Remove from heat and set aside.
4. Mash the Plantains: Once cooked, drain the plantains, reserving the cooking water. Transfer the hot plantains to a large mixing bowl. Add the butter and begin to mash them using a potato masher or a large fork. Gradually add the reserved plantain cooking water, a tablespoon at a time, until you reach your desired smooth and creamy, yet firm, consistency. Season with additional salt to taste. Don't overmix; Mangu should have a slightly rustic texture.
5. Serve: Plate the warm Mangu. Top generously with the prepared pickled red onions. Now, get ready for "Los Tres Golpes" to complete your traditional Dominican breakfast!
6. Dominican Frying Cheese (Queso Frito) Ingredients
   1. 1 (8-ounce) block of Dominican frying cheese (queso de freír), cut into 1/2-inch thick slices
   2. 2 tablespoons vegetable oil (or olive oil)
7. Dominican Frying Cheese (Queso Frito) Step-by-Step Instructions
8. Heat the Oil: Heat the vegetable oil in a non-stick skillet over medium-high heat.
9. Fry the Cheese: Once the oil is hot, carefully place the slices of dominican frying cheese in the skillet, ensuring not to overcrowd the pan.
10. Cook Until Golden: Fry for 2-3 minutes per side, or until the cheese is beautifully golden brown and crispy on the outside, and soft and slightly melted on the inside.
11. Drain: Remove the fried cheese slices and place them on a plate lined with paper towels to drain any excess oil. Serve immediately alongside your Mangu.
12. Crispy Fried Salami (Salchichón Frito) Ingredients
    1. 1/2 lb Dominican salami (salchichón), sliced into 1/4-inch thick rounds
    2. 1 tablespoon vegetable oil
13. Crispy Fried Salami (Salchichón Frito) Step-by-Step Instructions
14. Heat the Oil: Heat the vegetable oil in the same skillet (or a clean one) over medium heat.
15. Fry the Salami: Add the salami slices to the hot oil. Fry for 2-3 minutes per side, until they are crispy and slightly browned. Be careful not to overcook, or they can become too tough.
16. Drain: Remove the fried salami and place on a paper towel-lined plate to absorb excess oil.
17. Sunny-Side Up Fried Eggs Ingredients
    1. 4 large eggs
    2. 1 tablespoon butter or vegetable oil
    3. Salt and black pepper to taste
18. Sunny-Side Up Fried Eggs Step-by-Step Instructions
19. Heat the Pan: Heat butter or oil in a non-stick frying pan over medium-low heat. You want the pan warm enough to cook the eggs gently without crisping the whites too quickly.
20. Crack Eggs: Crack each egg directly into the pan, being careful not to break the yolk.
21. Cook Gently: Cook for 3-5 minutes, or until the whites are fully set but the yolks are still runny. You can cover the pan for the last minute to help set the whites on top without flipping, if desired.
22. Season and Serve: Gently remove the eggs with a spatula, season with salt and pepper, and serve immediately alongside your Mangu, dominican frying cheese, and fried salami.