Mangú dominicano de plátanos verdes machacados

Ingredientes

• 2 plantain (green, unripe)
• 1 1/2 teaspoons salt ((or more, to taste))
• 6 tablespoons salted butter (or olive oil, whichever you prever)
• 2 tablespoon olive oil
• 2 red onion (large)
• 1 tablespoon fruit vinegar
• salt

Preparación

1. 1

   --- 1. Peeling plantains ---

2. 2

   Peeling: Peel the plantains (see how-to) and cut into quarters

3. 3

   --- 2. Boiling ---

4. 4

   Boiling: Place the plantains in a pot and add enough water to cover the plantains plus some more. Add 1½ teaspoon of salt to the water.Boil the plantains they are very tender (about 15 minutes).

5. 5

   --- 3. Mashing plantains ---

6. 6

   Mashing: Remove the plantains from the water and mash them with a fork right away until they are very smooth and there are few to no lumps.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 above the recipe).Season with salt to taste if you think it necessary.

7. 7

   --- 4. Cooking onions ---

8. 8

   Cooking onions: Heat a tablespoon of olive oil in a skillet over low heat. Add onions and cook and stir until they are heated.Pour in vinegar and season with salt to taste, once it's all heated, remove from the heat.⚠️ The onions should still have some crunch to it, but you may cook it more if that's what you prefer.

9. 9

   --- 5. Serving ---

10. 10

    Serving: Garnish mangu with the onions and serve per suggestions above.