Dominican Republic Food Dishes - Tres Golpes Recipe

Ever wondered what gets a Dominican morning truly started? It's often with a plate of Mangú con Tres Golpes, a beloved breakfast that's more than just a meal—it's a vibrant expression of Dominican Republic cuisine and culture. If you're looking to explore authentic Dominican Republic food dishes, then you've hit the jackpot. This iconic "fry up breakfast" is the ultimate comfort food, deeply rooted in family traditions and lively kitchen chatter.
So, what exactly are these "tres golpes," or "three hits"? They're the delicious trio of fried salami, fried cheese, and fried eggs, served alongside creamy mashed plantains (mangú) and often topped with sautéed red onions. It’s a hearty, flavorful, and incredibly satisfying dish that fuels Dominicans for their day. Whether you're a seasoned chef or just starting your culinary journey, get ready to bring a taste of the food from Dominican Republic right into your kitchen with this easy-to-follow recipe!

Ingredients

• For the Mangú:
• 4 green plantains, peeled and ends trimmed
• 1 teaspoon salt, or to taste
• 2-3 tablespoons unsalted butter or olive oil
• ½ cup reserved plantain cooking water (or more, as needed)
• For the Tres Golpes:
• 8 slices Dominican frying cheese (queso de freír), about ½-inch thick
• 8 slices Dominican salami (longaniza or similar hard salami), about ¼-inch thick
• 4 large eggs
• 2-3 tablespoons vegetable oil (for frying cheese and salami)
• For the Onion Garnish (Cebolla Encebollada):
• ½ medium red onion, thinly sliced
• 2 tablespoons white vinegar
• 1 tablespoon olive oil
• Pinch of salt

Directions

1. Preparing the Mangú
   1. Peel the green plantains by scoring them lengthwise and prying off the skin. Cut each plantain into 3-4 chunks.
   2. Place the plantain chunks in a large pot and cover with cold water. Add 1 teaspoon of salt.
   3. Bring to a boil over medium-high heat, then reduce heat and simmer for 20-25 minutes, or until the plantains are very tender when pierced with a fork.
   4. Carefully drain the plantains, reserving about ½ cup of the cooking water.
   5. Transfer the hot plantains to a large bowl. Add the butter or olive oil.
   6. Using a potato masher or a fork, mash the plantains until smooth. Gradually add the reserved cooking water, a tablespoon at a time, until you reach a creamy, smooth consistency. Taste and adjust salt if needed. Keep warm.
2. Frying the Salami until Crispy
   1. Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
   2. Add the Dominican salami slices to the hot pan.
   3. Fry for 2-3 minutes per side, or until golden brown and crispy. The salami might release some of its own fat; you can drain excess if desired.
   4. Remove the fried salami from the pan and place it on a plate lined with paper towels to drain any excess oil. Keep warm.
3. Frying the Cheese until Golden
   1. In the same skillet (or a clean one), add another tablespoon of vegetable oil if needed, and increase heat to medium-high.
   2. Carefully place the Dominican frying cheese slices into the hot oil.
   3. Fry for 1-2 minutes per side, or until beautifully golden brown and slightly softened. Be careful not to overcrowd the pan; fry in batches if necessary.
   4. Remove the fried cheese and place it on a plate lined with paper towels to drain. Keep warm.
4. Cooking the Eggs to Desired Doneness
   1. Wipe out the skillet if there are any cheese or salami bits. Add a tiny bit more oil if needed.
   2. Crack the eggs directly into the hot pan.
   3. Cook to your desired doneness:
   4. Sunny-side up: Cook until the whites are set but the yolk is still runny (about 2-3 minutes).
   5. Over easy/medium/hard: Flip the eggs and cook for another 30 seconds to 2 minutes, depending on how firm you like your yolk.
   6. Season with a pinch of salt and pepper. Remove from pan.
5. Preparing the Onion Garnish with Vinegar and Sautéing
   1. In a small bowl, combine the thinly sliced red onion with the white vinegar and a pinch of salt. Let it sit for 5 minutes to slightly pickle.
   2. Heat 1 tablespoon of olive oil in a small skillet over medium heat.
   3. Add the pickled red onions (drain excess vinegar if desired) and sauté for 2-3 minutes, just until they soften slightly and turn a vibrant pink. Be careful not to overcook them; they should still have a little bite.
6. Assembling the Dish and Serving
   1. To serve, place a generous scoop of warm mangú on each plate.
   2. Arrange two slices of fried salami, two slices of fried cheese, and one fried egg next to the mangú.
   3. Top the mangú with a spoonful of the sautéed red onion garnish.
   4. Serve immediately and enjoy your authentic Dominican Tres Golpes!