Dominican Mangu with Sofrito and Vegan Salami

Instructions

1. 1Peel the 4 large Green Plantains. Place them in a large heavy-bottomed pot with 6 cups of Water and 1 tsp Salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 20-25 minutes, or until the plantains are easily pierced with a fork.
2. 2While the plantains are boiling, prepare the sofrito. Heat 3 tbsp Olive Oil in a 25.4 cm skillet over medium heat (162.8°C / 163°C). Add the 1/2 medium Red Onion, 1/2 medium Bell Pepper, and 3 cloves Garlic. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the garlic is fragrant.
3. 3Stir the 1/4 cup Cilantro into the skillet with the softened vegetables. Cook for 1 minute more, then remove the skillet from the heat. Stir in the 1 tbsp Vinegar and season with 1 tsp Salt.
4. 4Slice the about 225 g Vegan Salami into 0.635 cm thick rounds. Add the sliced vegan salami to a separate 25.4 cm skillet. Cook over medium-high heat (190.6°C / 190°C) for 5-7 minutes, flipping halfway through, until the salami is browned and crispy.
5. 5Once the plantains are tender, carefully drain the cooking water from the pot. Return the plantains to the pot and mash them with a potato masher or fork until smooth. If the plantains are too dry, add a tablespoon or two of the reserved cooking water to reach your desired consistency.
6. 6Divide the mashed plantains among four plates. Spoon the prepared sofrito over the mashed plantains, and top with the crispy vegan salami. Serve hot.

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