Salvadoran sweet plantain bites with achiote chicken and loroco cream

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Line a small baking tray or lightly grease it with some of the vegetable oil.

2. 2

   Place the ripe plantain rounds on the tray, brush them with 1 tablespoon (15 ml) vegetable oil, and add a pinch of salt. Bake for 18 to 20 minutes at 400 °F / 200 °C, turning halfway through, until golden and tender.

3. 3

   While the plantains bake, heat 1 tablespoon (15 ml) vegetable oil in a skillet over medium heat. Add the onion and cook for 3 minutes until translucent.

4. 4

   Add 2 chopped garlic cloves and cook for 30 seconds. Stir in the chicken breast, achiote paste, 1 teaspoon salt, and black pepper. Cook for 4 to 5 minutes, stirring, until the chicken changes color.

5. 5

   Add the diced tomato and water. Cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the liquid reduces and the chicken is juicy but not watery. Adjust salt if needed.

6. 6

   For the loroco cream, heat the remaining 1 tablespoon (15 ml) vegetable oil in a small skillet over medium-low heat. Add 1 chopped garlic clove and the loroco; cook for 1 minute.

7. 7

   Add the Salvadoran cream and quesillo cheese. Cook over low heat for 2 to 3 minutes, stirring, until the cheese partially melts and the sauce becomes creamy. Remove from the heat.

8. 8

   In a small bowl, mix the cucumber, radish, lime juice, cilantro, and a pinch of salt to make the fresh topping.

9. 9

   Remove the plantains from the oven. If you want a flatter base, gently press each round with the bottom of a glass while still hot.

10. 10

    To serve, arrange the plantain rounds on a platter, spoon the achiote chicken on top, add a spoonful of loroco cream to each bite, and finish with the fresh cucumber-radish mixture. Serve hot.