How to Make Halal Dominican Tres Golpes: A Traditional Breakfast You Need to Try
“Mangú y los Tres Golpes” is a traditional Dominican breakfast and a staple of the culture. For my family, it was made on special occasions or slow weekend mornings. My abuela would prepare it whenever the whole family was together, making it a dish filled with fond memories and a special place in my heart. The dish’s literal translation is “Dominican-style mashed plantains and three punches.” Traditionally, it is made with lard and pork sausage, but I’ve adapted my grandmother’s recipe to be halal. Read on to learn how to make this halal version of a traditional Dominican breakfast.
What is Tres Golpes?
Los Tres Golpes is the name given by Dominicans to the best-known breakfast of the Dominican cuisine, consisting of fried Dominican-style salami, fried cheese, and fried eggs served alongside mangú. Its origins trace back to the country’s vibrant blend of African, European, and Taíno influences, which have shaped the Dominican Republic’s culinary identity. The dish’s centerpiece, mangú, is thought to have been inspired by African fufu, a mashed plantain dish brought over by enslaved Africans.
Mangú
Mangú is a plantain dish made by peeling and boiling the plantains, then mashing them with a fork or potato masher, and made very smooth and creamy with the addition of liquid (usually cold water or some of the cooking water) and fat (typically lard, although my family uses butter and olive oil). Mangú is served garnished with Dominican-style sauteed red onions.
Dominican Salami Frito
Outside the Dominican Republic, fried salami may sound a bit crazy, so in case you didn’t know: it bears little resemblance to Italian salame (plural is salami), and just as little to Spanish salchichón, as it’s also named in our country.
Queso Frito
Queso frito (fried cheese) is made with the aptly named queso de freír (cheese for frying). It is an unripened, semi-hard cheese made from cow milk. It has a very high melting point, so it’s quite easy to fry without melting, at least good quality queso de freír. If you cannot get queso de freír, try to find plain halloumi, it’s as close as you’ll get to the right texture and flavor.
Huevos Fritos
Traditional sunny-side-up eggs – with a crispy edge.
This breakfast is often accompanied by slices of fresh avocado and a cup of strong Dominican coffee. It’s more than just a meal—it’s a cultural experience, offering a glimpse into the heart of Dominican kitchens.
Making Tres Golpes Halal
Transforming Tres Golpes into a halal-friendly dish requires only a couple of mindful substitutions:
- Halal Salami: Replace traditional salami with halal-certified options. My family originally used Induveca salami, which contains beef and pork, but for this recipe, I use Nema beef salami.
- Cooking Practices: Use butter and olive oil instead of lard for mangú to keep the dish halal.
These adjustments maintain the dish’s authentic flavors while honoring halal principles.
Halal Frijoles Recipe: A Staple Side Dish Made Easy
Equipment
- 2 skillets
- 1 stock pot 4-6 quarts
- 1 Potato Smasher optional
Ingredients
For the Mangú
- 4 plantains green, unripe
- 1 ½ tsp salt
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup cold water
For the Red Onion Garnish
- 1 medium red onion thinly sliced
- 2 tbsp olive oil
- 1 tbsp vinegar white, distilled
- ¼ tsp salt
For the Eggs
- 12 medium eggs
- 1 cup canola oil (will also be used for frying the salami and cheese)
For the Fried Cheese and Salami
- 1 pound queso de freír or plain halloumi
- 1 pound halal beef salami
Optional
- 1 avocado sliced for garnish
Instructions
Prepare the Mangú
- Peel the plantains and cut lengthwise. Remove the center where the seeds are located. Cut the plantains into chunks.
- Boil the plantains in enough salted water to cover them, plus an inch, for about 25 minutes or until very tender. Fork test the texture before removing the plantains.
- Remove the plantains from the water and mash them right away with a fork until they are very smooth. Progressively add butter, olive oil, and cold water until smooth. Adjust salt to taste.
Cook the Onions
- Heat olive oil in a skillet over low heat. Add thinly sliced onions and cook and stir until they become translucent.
- Pour in vinegar and season with salt to taste.
- Set the onions aside until you are ready to garnish your mangú for serving.
Fry the Cheese and Salami
- Cut the cheese into 12 slices (approximately 2 inches thick).
- Heat the canola oil over medium-high heat in a medium pan, and fry the cheese on one side until it turns golden brown. Turn and repeat. Do not add many slices at the same time as the oil must remain very hot to prevent the cheese from staying in the oil too long.
- Set the cheese aside on a plate with a paper towel.
- In the same skillet, fry the halal salami until lightly crisp.
- Allow these to rest on a paper towel as well to soak up the excess oil.
Cook the Eggs
- Prepare your eggs as desired—fried sunny-side-up with crispy edges is traditional. Season with salt and pepper.
- For the traditional crispy edges, fry the eggs in the same skillet you fried the cheese and salami.
Assemble Your Tres Golpes
- Serve the mangú topped with sautéed onions, alongside fried cheese, salami, and eggs. Add avocado slices for a fresh, creamy finish.
Recipe created by Aly
Tips for Perfect Halal Tres Golpes
Why You’ll Love This Recipe
Halal Dominican Tres Golpes is more than a meal; it’s a way to bring the warmth and richness of Dominican culture to your table. It’s comforting, satisfying, and perfect for breakfast, brunch, or any time you crave something hearty and flavorful.
Whether you’re new to Dominican cuisine or looking to recreate a taste of home in a halal-friendly way, this recipe is sure to become a favorite.
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