Tres Golpes — Print Recipe — The Culinary Codex

The iconic Dominican breakfast trio of mangu (mashed plantain), fried cheese, and fried eggs, topped with sauteed onions, served as a hearty morning meal.

Ingredients

3 green plantains, peeled and cut into chunks
2 tbsp butter
250g queso de freir (frying cheese), sliced
4 eggs
1 large red onion, thinly sliced
2 tbsp white vinegar
2 tbsp vegetable oil
Salt to taste
Water for boiling

Instructions

1 Boil plantain chunks in salted water until tender, about fifteen minutes. Drain, reserving some cooking water.
2 Mash plantains with butter and a splash of cooking water until smooth but still slightly chunky. Season with salt.
3 Saute sliced red onion in a little oil until softened. Add vinegar and cook two more minutes. Set aside as topping.
4 Fry cheese slices in a skillet over medium-high heat until golden brown on both sides, about two minutes per side.
5 Fry eggs in the same skillet to your preference, sunny side up being the most traditional Dominican way.
6 Plate mangu on one side, fried cheese and eggs on the other. Top mangu with sauteed vinegar onions. Serve immediately.

Did You Know?

Tres golpes literally means three hits, referring to the three components that hit the plate, and it is considered fuel for a hard day of work.