Cuartos Golpes Recipe

Peel and thinly slice the red onion into half-moons. Place in a heatproof jar or bowl.

In a small saucepan combine the white vinegar, water, sugar, salt, and dried oregano. Warm over medium heat just until the sugar and salt dissolve (about 2–3 minutes); do not boil.

Pour the hot pickling liquid over the sliced onions, press the onions under liquid, and let cool to room temperature. Cover and refrigerate while you prepare the rest. They will be ready in 20–30 minutes but improve if left longer.

Peel the green plantains: cut off both ends, make lengthwise slits through the peel and remove. Cut into 2–3 inch pieces.

Place the plantain pieces in a medium pot and add enough water to cover (about 1 liter / 1000 ml). Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, 20–25 minutes.

Reserve about 60–90 ml of the cooking liquid, then drain the plantains and return them to the pot.

Mash the plantains using a potato masher or the back of a fork. Add the butter and olive oil, and gradually add reserved cooking liquid until you reach a creamy, slightly loose consistency typical of mangú (about 2–4 tablespoons). Adjust salt to taste. Keep warm covered.

Pour about 4–6 tablespoons (60–90 ml) of the vegetable oil into a large skillet and heat over medium-high until shimmering.

Fry the salami slices in a single layer for 1–2 minutes per side until edges are crisp and slightly browned. Remove to a paper towel–lined plate and keep warm.

In the same skillet (add a little more oil if needed), slice the longaniza in half lengthwise or into 1–2" links and fry over medium heat, turning occasionally, until cooked through and nicely browned, about 6–8 minutes total depending on thickness. If longaniza is raw, ensure internal temperature reaches 71°C (160°F). Remove and keep warm.

Wipe the skillet clean if too dark or add fresh oil. Heat 2–3 tablespoons (30–45 ml) oil over medium-high. Pat the queso dry and cut into 1–1.5 cm thick slices. Fry the cheese 1–2 minutes per side until golden and crisp on the outside and warmed through. Remove and drain on paper towels.

In a separate nonstick skillet, heat 2 tablespoons oil or butter over medium. Crack eggs into the pan (do not overcrowd) and cook sunny-side up until whites are set but yolks still runny, about 2–3 minutes. For firmer yolks, cover the pan for the last minute.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper divided among the eggs. Remove from heat and keep warm.

Divide the mangú among 4 plates (about 1 cup mangú per serving).

Arrange 2 slices of fried salami, 1 longaniza link (halved if large), and 50 g (about 1–2 slices) of fried queso on each plate beside the mangú.

Place one fried egg on top or beside the mangú for each serving.

Top with a generous spoonful of pickled onions. Garnish with chopped cilantro and lime wedges if desired. Serve immediately.