Crispy Plantain Cachapas with Creamy Black Beans and Golden Queso de Mano

Instructions

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   1. In a blender, combine the sweet corn, ripe plantain, pre-cooked cornmeal, whole milk, egg, 3 g of the salt, sugar, and melted butter. Blend until thick and only slightly coarse. Let the batter rest for 10 minutes so the cornmeal can hydrate.

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   2. While the batter rests, make the beans. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the white onion and cook for 4 to 5 minutes until translucent. Add the garlic and ground cumin and cook for 30 seconds more.

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   3. Stir in the cooked black beans with 2 to 3 tablespoons of their liquid. Season with the remaining 2 g salt and black pepper. Cook over medium-low heat for 6 to 8 minutes, lightly mashing some of the beans to create a creamy texture. Turn off the heat and mix in the fresh cilantro and lime juice.

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   4. Heat another nonstick skillet or griddle over medium heat and add the remaining tablespoon of vegetable oil. If desired, lightly grease with a little extra butter. Pour in one quarter of the batter and gently spread it into a cachapa about 5 to 6 inches wide.

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   5. Cook each cachapa for 3 to 4 minutes on the first side, until the edges look set and the bottom is golden. Flip carefully and cook 2 to 3 minutes more. Repeat with the remaining batter.

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   6. In a clean skillet or in an oven preheated to 400 °F / 200 °C, brown the slices of queso de mano or fresh mozzarella for 2 to 4 minutes, just until the surface takes on color without fully melting.

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   7. To assemble, place a portion of the black beans over one hot cachapa, top with the browned cheese, and fold it over or cover with another cachapa, as you prefer. Repeat with the remaining portions.

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   8. Serve immediately, with a little more fresh cilantro on top if desired. The cachapas should be tender inside, crisp at the edges, and filled with a creamy, savory center.