Mangú Tres Golpes

Ingredients

• 2 pcs Green Plantain
• 1 pcs Red Onion
• 2 pcs Garlic
• 3 tbsp Bitter Orange Juice
• 4 tbsp Olive Oil
• 2 tbsp Butter
• 1.1666666666666667 tbsp Kosher Salt
• 0.5 tsp Black Pepper
• 180 g Dominican Salami
• 180 g Queso De Freir
• 2 pcs Egg
• 1 tbsp Cilantro

Method

1. Peel {green_plantain}, cut into large chunks, and add to a medium pot with water and {kosher_salt}. Bring to a boil over high heat, then cook until very tender and a knife slides in easily.
2. Thinly slice {red_onion} and {garlic} so they soften quickly and melt into the mojo.
3. Heat {olive_oil} in a small skillet over medium-low heat. Add {red_onion} and a pinch of {kosher_salt}, sweat until softened and lightly translucent. Add {garlic} and cook until fragrant, then stir in {bitter_orange_juice} and a little {black_pepper}. Warm gently until the onion is silky and the sauce smells bright.
4. Heat a large skillet over medium heat with a little {olive_oil}. Fry {dominican_salami} until browned at the edges, then fry {queso_de_freir} until golden and crisp without crowding the pan. Fry {egg} in the same skillet until the whites are set and the yolks stay runny; season each element with a little {kosher_salt} and {black_pepper}.
5. Drain {green_plantain}, reserving some cooking water. Mash in the warm pot over low heat with {butter}, a splash of the reserved water, and a little cold water until smooth and creamy but still rustic. Season with {kosher_salt}, then taste and adjust so the mash is well seasoned and loose enough to spoon.
6. Spoon {green_plantain} onto warm plates, top with {dominican_salami}, {queso_de_freir}, and {egg}, then spoon over {red_onion} mojo. Finish with {cilantro} for fresh lift and serve at once while everything is hot and crisp.