DOMINICAN MANGÚ CON LOS TRES GOLPES

[{"selector":"#anim-4eceace7-7b03-4204-94dd-7082d66b8126","keyframes":{"opacity":[0,1]},"delay":200,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-767ae48d-f722-4c66-b9e9-bd66b9a0cd44 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-6.661235607411685%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Thick Brush Stroke DOMINICAN MANGÚ TRES GOLPES: The quintessential dish of the Dominican Republic, featuring mashed green plantains, fried salami, eggs, cheese, and onions. Learn more

Step-by-step guide: Heat oven, peel and boil plantains, slice salami and cheese, prepare eggs, and mix onions with oil and vinegar.

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Fry cheese and salami, while halfway cooking the plantains. Mash the plantains and set aside.

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Create a delicious onion garnish by sautéing onions with oil and vinegar or microwaving them for desired tenderness.

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Fry the eggs individually.

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Plate the mangú, surround it with the sides, and pour the onion garnish over everything.

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Full ingredients and directions list at belquistwist.com.

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