Los Tres Golpes

Ingredients

• 2 pcs Green Plantain
• 2 tbsp Butter
• 1.5 tsp Kosher Salt
• 1 pcs Red Onion
• 2 tbsp Olive Oil
• 3 tbsp Bitter Orange Juice
• 180 g Dominican Salami
• 150 g Queso De Freir
• 2 pcs Egg
• 0.25 tsp Black Pepper
• 1 tbsp Cilantro

Method

1. Peel {green_plantain} and cut into large chunks so they cook evenly.
2. Place {green_plantain} in a medium pot, cover with water, add {kosher_salt}, and boil over high heat, then reduce to medium and cook until very tender and a knife slides in easily.
3. Heat {olive_oil} in a small skillet over medium heat, add {red_onion} with a pinch of {kosher_salt}, and sweat until softened and lightly glossy, not browned. Add {bitter_orange_juice} and simmer until sharpness mellows and the onions are silky.
4. Drain {green_plantain}, reserving some cooking water. Mash in a warm bowl with {butter}, a splash of the cooking water, and more {kosher_salt} until smooth, light, and spoonable.
5. Pat {dominican_salami} dry so it browns instead of steaming. Fry in a large skillet over medium heat until the edges are crisp and caramelized on both sides.
6. Add {queso_de_freir} to the same skillet over medium heat in a single layer and fry until deeply golden outside and just soft at the center. Do not crowd the pan or the cheese will steam.
7. Crack {egg} into the skillet over medium heat and fry until the whites are set and the yolks stay runny. Season with {kosher_salt} and {black_pepper}.
8. Spoon {green_plantain} onto warm plates, top with {red_onion}, then add {dominican_salami}, {queso_de_freir}, and {egg}. Finish with {cilantro} and serve at once while everything is hot and crisp.