Best Mangú De Yuca Con Salami Salteado Recipes

MANGU [RECIPE + VIDEO] DOMINICAN MASHED PLANTAINS

Steps:

• Peel the plantains (see how-to) and cut lengthwise, then divide each half into two. You can remove the center where the seeds are located (optional, this is just my preference for a smoother mangú).
• Boil the plantains in enough water to cover them plus an inch until they are very tender, having added the salt to the water before the water breaks the boil.
• Remove the plantains from the water and mash them right away with a fork until they are very smooth and there are few to no lumps (be careful not to burn yourself). Mix in butter, and progressively add a cup of water at room temperature and keep mashing and mixing until it turns into a very smooth puree (see tips below).
• Heat a tablespoon of olive oil in a skillet over low heat. Add onions and cook and stir until they become translucent. Pour in vinegar and season with salt to taste.
• Garnish mangu with the onions and serve per suggestions above.

MANGU (DOMINICAN MASHED PLANTAINS)

Steps:

• Peel the plantains and cut lengthwise, then divide each half into two.
• Add the plantains to a pot and boil in enough water to cover them until they are very tender. Add salt to the water before the water breaks the boil.
• Remove the plantains from the water and mash them right away with a fork until they are very smooth and there are few to no lumps. Mix in butter, and water. Keep mashing and mixing until smooth.
• In a small bowl combine onions, vinegar and salt. Let sit for about 5 minutes.
• Heat a tablespoon of oil in a skillet over low heat. Add onions and cook while stirring until they become translucent, about 1-2 minutes.
• Garnish mangu with the onions and serve with eggs, Dominican fried salami and fried cheese.

MANGU

Steps:

• Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
• Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
• In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.

MANGú CON LOS TRES GOLPES RECIPE BY TASTY

Steps:

• Place the sliced onions in a medium bowl with a heavy pinch of salt and vinegar. Let soak while preparing the other ingredients, about 1 hour.
• Peel the plantains and cut into quarters. Place the plantains in a large pot with enough water to cover them by 1 inch (2 cm). Add salt to taste. Bring the plantains to a boil over high heat and cook until they are very tender, about 30 minutes.
• Meanwhile, in a medium skillet, heat the canola oil to 350°F (180°C) over high heat.
• Coat each slice of Dominican frying cheese in flour, and then place the slices in 1¾ cups (420 ML) canola oil and fry until both sides are golden brown, about 3 minutes. Remove from skillet and transfer to a paper towel-lined plate.
• Add another tablespoon of oil to the skillet and fry the salami until brown and crispy on both sides, 4 minutes. Remove from the skillet, transfer to a paper towel-lined plate.
• Wipe out the skillet, and add another tablespoon of oil to the pan. Pour in the onions and their soaking liquid. Sauté until the onions are soft and bright pink, about 10 minutes.
• Once the plantains are tender, scoop them out from the water and place in a separate large bowl, and keep the starchy boiling liquid warm on the stove.
• Add the butter and about 1 cup (240 ml) of the hot starchy plantain liquid. Mash the cooked plantains together until it is creamy and smooth. Add more liquid as needed.
• Serve the mangú with the fried cheese, fried salami, avocado, and fried eggs. Garnish with pickled onions.
• Enjoy!

MANGú DE YUCA CON SALAMI SALTEADO RECIPE

Steps:

• 1. Ponga a hervir agua y sal en una olla profunda, grande y añada la yuca cuando el agua hierva. Hierva la yuca por aproximadamente 20 minutos o hasta que se cocine. Después de cocida, escurra el agua, separando ½ taza, para después usarla en el mangú. 2. Para hacer el mangú, maje la yuca y mézclela con el Adobo, el Ajo, el Aceite de Oliva Extra Virgen y la ½ taza de agua que separo al escurrir la yuca. 3. Para hacer la salsa caliente el aceite en una sartén pequeño, añada las cebollas hasta que estén translucientes, añada el Ajo y el Sazón, y cocínelos alrededor de 15 segundos para que el ajo no se queme. 4. Corte el Salami en 24 rebanadas y cocínelos por ambos lados en el aceite caliente. Escurra el exceso de grasa colocando el salami sobre un plato cubierto con papel toalla. 5. Para servirlo, ponga el mangú en un plato, vierta un poco de salsa sobre el mangú y coloque 4 trozos del salami cocidos al otro lado del plato. Para completar la presentación del plato, adorne colocando un poco de perejil seco sobre la comida.