Fiesta Friday with School of Dance Associate Cecilia Caceres
Los Tres Golpes
Traditional Dominican Dish: Los Tres Golpes (The Three Hits) Recipe
Mangú (Mashed Green Plantains)
• 3 unripe plantains
• Garlic powder
• Onion powder
• Minced garlic
Salchichon Frito con cebollas (Fried Dominican Salami with pickled red onions)
• Dominican Salami
• 1 red onion
• Apple cider vinegar
• Canola oil
Queso Frito (Fried Cheese)
• Queso de frier (frying white cheese)
• Canola oil
1. Play Latin music for ambiance!
2. Peel the green plantains and cut into slices. Place the green plantains in a medium pot with water to cover them. Add salt to taste. Bring the green plantains to a boil over high heat and cook until they are very tender, about 30 to 40 minutes.
3. Meanwhile, slice salami in half inch slices and in a medium pan or skillet, heat a tablespoon of canola oil to medium heat.
4. Add salami until brown and crispy on both sides.
5. Slice red onions and place the sliced onions in the same pan.
6. Add a cup of apple cider vinegar for taste and pickling in the soaking liquid. Sauté until the onions are soft and bright pink, about 10 minutes
7. In a small frying pan, heat canola oil over high heat, make sure it’s nice and hot, ready to fry
8. Slice frying white cheese, and then place the slices in small pot to fry until both sides are golden brown, about 3 minutes. Remove from small frying pan and transfer to a paper towel-lined plate to remove excess oil.
9. Once the green plantains are tender, scoop them out from the water and place in a separate large bowl, and keep the starchy boiling liquid.
10. Add a spoonful of butter and minced garlic, sprinkle garlic powder & onion powder and about 1 cup of the hot starchy green plantain liquid. Mash the cooked green plantains together until it is creamy and smooth. Add more liquid as needed.
11. Serve the mangú with the fried cheese, fried salami and garnish with pickled onions.
12. Buen provecho!