Begin by cutting the ends off each green plantain. Make a slit down one side with a paring knife and use your fingers to peel the skin away. It should come off easily if done right. Cut each plantain into quarters. Bring a large pot of water to a boil. Add 1 teaspoon of salt, then carefully add the plantains. Let them cook for about 25-30 minutes until they are fork-tender and change to a yellowish color.

While the plantains are boiling, slice the red onion thinly and place the slices in a bowl. Pour in the white vinegar and let them soak for 10 minutes to mellow out their sharpness. Heat olive oil in a saucepan over medium heat. Add the onions along with a bit of the vinegar they were soaking in. Cook for about 5 minutes until the onions become soft and slightly caramelized. Set aside.

In a large frying pan over medium-high heat, add vegetable oil. Fry the Dominican salami slices until crispy, about 3 minutes per side. Remove and drain on a paper towel-lined plate. In the same pan, fry the queso de freir until golden on each side. Set aside.

Using the same pan, fry the eggs to your preference. For a traditional Los Tres Golpes (The Three Hits) breakfast, sunny-side up eggs are the classic choice.

Drain the cooked plantains and reserve about a cup of the cooking water. Mash the plantains using a fork, potato masher, or pilon (Dominican wooden mortar). Add a generous amount of butter and a splash of the reserved cooking water. Mash until smooth and creamy, adding more water as needed for your desired consistency. Season with salt to taste.

Serve a heaping scoop of mashed plantains on each plate. Top with the sauteed red onions. Arrange the fried eggs, crispy salami, and fried cheese alongside. Serve immediately and enjoy this authentic Dominican breakfast.