Tres Golpes
A Dominican classic – creamy mangú, crisp fried salami, chewy queso frito, tangy pickled red onions, and a sunny side egg come together for the perfect comfort breakfast.
By Edwin De La Rosa | @frmtherose
Tres golpes always bring me back to memories of weekend breakfast with my family sitting around our dining table. Los tres golpes is the name of the Dominican Republic’s national breakfast– it consists of fried Dominican salami, fried cheese, fried eggs, and mangú– creamy and flavorful mashed green plantains. This hearty dish was historically eaten in the campo before a long day of work in the fields and has now become the ultimate comfort breakfast that reminds many of us Dominicans of home.
This is a fairly easy recipe that requires minimal prep. Whip this up when you're feeling especially hungry– or the morning after you've had a bit of a late night out. Typically this dish is served family style, but it can also be served individually. I recommend adding a few slices of aguacate to this dish as well if you have some on hand.
For the mangú portion of the recipe, I used Loisa’s Masher. This masher is a part of Loisa’s new line of kitchen utensils and its beautiful design allows you to achieve a smooth consistency with the plantains. Its silicone grip makes this masher easy to handle, and its curved base allows for use in any bowl and does projects such as making mashed potatoes or, in this case, making mangú less labor intensive and more enjoyable!
I hope recipes like these will encourage people to dive deeper into the intricacies of Dominican cuisine and culture.
About Edwin:
My name is Edwin De La Rosa, and I am a Dominican Chef based in Philadelphia, PA. My passions are cooking and researching the history of the foods we eat. I believe that possessing a better understanding of our ancestral foodways will allow us to gain a more meaningful connection with multiple cultures — our own and those that differ from ours — more consciously. Food isn’t only nutritious; it has the power to tell stories that have been passed down from generation to generation. If we look at the foods we cook in Caribbean households, most of the techniques we use have been passed to us by our elders. Cooking is a way to keep our ancestors alive with us. I am honored to share some of my favorite recipes with you all.
Los Tres Golpes
Edwin De La Rosa
2-3
20 minutes
35 minutes
Ingredients
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4 plátano verde (Peeled and Chopped)
4 tbsp Butter
1 tsp Loisa Sal Marina
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Apple cider vinegar
1 medium-sized red onion
1 tsp of Loisa Organic Adobo (can be substituted with Loisa Salt-Free Adobo)
5 tbsp extra virgin olive oil
2 cloves of crushed garlic
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1lb Queso de Freir (Sliced 1/2in Thick)
1 cup of cooking oil
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1lb dominican salami
1 cup of cooking oil
Directions
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- Peel the plantains and cut them into quarters.
Bring your pot of water to a boil and add salt.
Add the plantains to a pot and boil over medium-high heat in enough water to cover them.
Remove the plantains from the water and save 1 cup of water.
In a bowl add boiled plátanos and butter.
Mash the plátanos right away with your Loisa Masher
Slowly add your water and continue to mash until the mangú is smooth and there are little to no lumps.
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- Slice the onion into rings, about 1/4 inch thick.
- Fill a bowl or glass Tupperware with apple cider vinegar and 1/2 tsp Adobo. Add your onion and soak it for at least 10 minutes.
- Once your onions have soaked, heat the olive oil in a medium-sized skillet over medium-high heat.
Strain or pull out the onions from the apple cider vinegar and carefully add them into the skillet, using a splatter screen or lid to protect them from splattering oil.
Save 2 tbsp of the reserved marinating vinegar and slowly add this into the skillet with the onions and oil. Cook until softened and translucent, about 10 minutes.
- Add and crushed garlic and another 1/2 tsp of Adobo. Cook until fragrant, about 15 seconds more.
- Remove the onions from the oil and serve over steak, yuca, mangú, or more!
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Cut the cheese into ½ inch thick pieces
- Pat dry with a paper towel to minimize splatter.
Heat the oil over medium-high heat in a medium pan.
- Fry the cheese on one side until it turns golden brown.
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- Heat oil over medium heat in a frying pan
- Fry the eggs sunny-side-up one by one
- Cook until the sides start to crisp
- Once done, set aside on a plate with a paper towel
Heat oil over medium heat in a frying pan.
Fry the eggs sunny-side-up one by one.
Cook the eggs until the sides start to crisp.
Once done, set aside on a plate with a paper towel.
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Heat the oil in a skillet over medium-high heat. Fry the salami slices on both sides until lightly browned and the edges are darker.
Let them rest on a paper towel to absorb excess oil.
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Los Tres Golpes
Edwin De La Rosa
2-3
20 minutes
35 minutes
Ingredients
blank
4 plátano verde (Peeled and Chopped)
4 tbsp Butter
1 tsp Loisa Sal Marina
blank
Apple cider vinegar
1 medium-sized red onion
1 tsp of Loisa Organic Adobo (can be substituted with Loisa Salt-Free Adobo)
5 tbsp extra virgin olive oil
2 cloves of crushed garlic
blank
1lb Queso de Freir (Sliced 1/2in Thick)
1 cup of cooking oil
blank
1lb dominican salami
1 cup of cooking oil
Directions
blank
- Peel the plantains and cut them into quarters.
Bring your pot of water to a boil and add salt.
Add the plantains to a pot and boil over medium-high heat in enough water to cover them.
Remove the plantains from the water and save 1 cup of water.
In a bowl add boiled plátanos and butter.
Mash the plátanos right away with your Loisa Masher
Slowly add your water and continue to mash until the mangú is smooth and there are little to no lumps.
blank
- Slice the onion into rings, about 1/4 inch thick.
- Fill a bowl or glass Tupperware with apple cider vinegar and 1/2 tsp Adobo. Add your onion and soak it for at least 10 minutes.
- Once your onions have soaked, heat the olive oil in a medium-sized skillet over medium-high heat.
Strain or pull out the onions from the apple cider vinegar and carefully add them into the skillet, using a splatter screen or lid to protect them from splattering oil.
Save 2 tbsp of the reserved marinating vinegar and slowly add this into the skillet with the onions and oil. Cook until softened and translucent, about 10 minutes.
- Add and crushed garlic and another 1/2 tsp of Adobo. Cook until fragrant, about 15 seconds more.
- Remove the onions from the oil and serve over steak, yuca, mangú, or more!
blank
Cut the cheese into ½ inch thick pieces
- Pat dry with a paper towel to minimize splatter.
Heat the oil over medium-high heat in a medium pan.
- Fry the cheese on one side until it turns golden brown.
blank
- Heat oil over medium heat in a frying pan
- Fry the eggs sunny-side-up one by one
- Cook until the sides start to crisp
- Once done, set aside on a plate with a paper towel
Heat oil over medium heat in a frying pan.
Fry the eggs sunny-side-up one by one.
Cook the eggs until the sides start to crisp.
Once done, set aside on a plate with a paper towel.
blank
Heat the oil in a skillet over medium-high heat. Fry the salami slices on both sides until lightly browned and the edges are darker.
Let them rest on a paper towel to absorb excess oil.