Mangú con los Tres Golpes

Step 1

Fill a large pot three-quarters full with water and place it over high heat until large bubbles break the surface — about 8 minutes.

Step 2

Peel each plantain by slicing off the thick skin with a sharp knife, cutting lengthwise from top to bottom, then sliding the blade between skin and flesh to remove it.

Step 3

Cut the peeled plantains crosswise into 1-inch-thick rounds, like slicing a banana.

Step 4

Place the plantain rounds into the boiling water and let them cook until a fork easily pierces the center, about 15 minutes.

Step 5

While the plantains cook, place a large skillet over medium heat and add 1 tablespoon butter.

Step 6

Once the butter is melted and foaming, add the salami slices in a single layer and cook until the edges curl and the surface looks crispy and reddish-brown, about 3 minutes.

Step 7

Transfer the cooked salami to a plate, leaving the fat in the pan.

Step 8

Place the cheese slices in the same skillet over medium heat and cook until the bottom surface looks golden and the cheese is soft, about 2 minutes.

Step 9

Transfer the cheese to the plate with the salami.

Step 10

Add the remaining 1 tablespoon butter to the skillet and crack both eggs directly into the pan.

Step 11

Cook the eggs over medium heat until the whites are set and opaque but the yolks still jiggle slightly when the pan moves, about 4 minutes.

Step 12

Transfer the eggs to the plate with the salami and cheese, keeping the red onion rings in the hot pan off the heat.

Step 13

Drain the cooked plantains thoroughly in a colander, shaking gently to remove excess water.

Step 14

Pour the warm milk into a small bowl or measuring cup — do not add it to the hot pot yet.

Step 15

Return the drained plantains to the empty pot and place it over low heat, stirring constantly with a wooden spoon.

Step 16

Pour the warm milk into the plantains slowly while stirring, adding only as much as you need until the plantains look creamy and you can mash them easily against the side of the pot.

Step 17

Mash the plantains vigorously against the pot walls with the back of the spoon until no lumps remain and the mixture looks smooth and glossy like mashed potatoes, about 2 minutes.

Step 18

Divide the mangú evenly between two plates, mounding it into a small hill in the center of each.

Step 19

Place one fried egg, one portion of salami, and one portion of cheese on top of each mound of mangú.

Step 20

Scatter a small handful of the red onion rings over each plate as a garnish.