Dominican Breakfast Classic: Tres Golpes

Step 1: Prepare and Boil Plantains

Cut off the ends of the green plantains and score the skin lengthwise. Peel the plantains and cut them into 2-inch chunks. Place the plantain chunks in a pot of salted water and boil until fork-tender, which should take approximately 20-25 minutes. Reserve some of the hot cooking water before draining the plantains.

Step 2: Prepare Tangy Red Onions

Thinly slice the red onion. Heat 1-2 tablespoons of olive oil in a small pan over medium heat until just hot, not smoking. Add the sliced red onions to the pan. After a couple of minutes, add 1-2 tablespoons of apple cider vinegar and a pinch of flaky sea salt. Stir and cook until the onions are slightly softened but still retain some bite.

Step 3: Fry Dominican Salami

Remove the casing from the Dominican salami and slice it into 1/4-inch thick rounds. Place the salami slices in a pan over medium heat without adding any oil initially, allowing the salami to render its own fat. If the pan appears dry after about a minute, add approximately 1/2 tablespoon of olive oil. Fry until golden brown and crispy on both sides.

Step 4: Fry Queso de Freir (Frying Cheese)

Slice the Queso de Freir into thick, rectangular pieces. Heat a clean pan over medium-high heat and add about 1 tablespoon of olive oil, just enough to lightly coat the bottom. Carefully place the cheese slices in the hot pan. Cook until a golden, crispy crust forms on one side, then flip and cook the other side until similarly golden and crispy.

Step 5: Fry Eggs

In the same pan used for the cheese (or a separate one), add a small amount of oil if needed. Crack two eggs into the pan and fry them to your desired doneness, typically sunny-side up with a runny yolk.

Step 6: Mash Plantains for Mangú

While the plantains are still hot, transfer them to a large bowl. Begin mashing them with a fork. Gradually add the reserved hot plantain cooking water, a little at a time, to achieve a creamy consistency. Once partially mashed, add a few drops of olive oil and continue mashing until smooth and creamy.

Step 7: Assemble and Serve Tres Golpes

To plate, form a mound of the creamy mangú on a serving plate. Arrange the fried salami slices, fried Queso de Freir, and fried eggs around the mangú. Top the mangú with the tangy red onions. Serve immediately and enjoy your authentic Dominican Tres Golpes!

• For creamy mangú, always mash the plantains while they are hot and add the reserved cooking water gradually.

• When cooking onions, heat the oil until just hot, not smoking, to prevent burning. Add a pinch of salt to enhance flavor.

• For salami, start frying without oil and let it render its own fat. Add a small amount of oil only if the pan becomes too dry.

• Slice the frying cheese thickly to achieve a good crispy crust without it melting too quickly.

• Do not move the frying cheese too early; allow a golden crust to form before flipping.

• If Dominican salami is unavailable, you can substitute with Spanish chorizo, Puerto Rican salami, or a mild smoked sausage.

• Adjust the amount of vinegar and salt in the onions to your taste preference.