Mangú

Step by stepInstructions

1. Boil the plantain chunks in the salted water until they are completely tender, about 20 to 25 minutes; a knife should slide through with no resistance.
2. Drain the plantains well and transfer them to a large bowl. Mash them with a fork or masher while adding the hot water and butter a little at a time, working quickly so the mash stays hot and fluffy.
3. Keep mashing until the mangú is completely smooth and free of lumps, adjusting with extra hot water if needed; it should be soft and creamy but not runny.
4. While the plantains cook, heat the vegetable oil in a skillet and cook the onion rings over medium-low heat until soft and golden, about 10 minutes.
5. Pour the vinegar over the onions with a pinch of salt and pepper, stir for 1 minute more, and remove from the heat.
6. Mound the mangú on plates, spoon the vinegar onions and their juices generously over the top, and serve hot.