Salvadoran sweet plantain turnovers with loroco chicken and roasted tomato sauce

Instructions

1. 1

   1. Place 350 g (12 oz) of the tomatoes, half of the chopped onion, and 2 garlic cloves on a baking tray. Drizzle with 15 ml (1 tbsp) vegetable oil and roast in a preheated oven at 400°F / 200°C for 20 minutes, until the tomatoes are soft and lightly charred on the edges.

2. 2

   2. While the sauce roasts, cook the ripe plantain in a pot with enough water and 3 g (1/2 tsp) salt for 12 to 15 minutes, until very tender. Drain well.

3. 3

   3. Mash the hot plantain until smooth. Add the cornstarch and mix until you have a soft, workable dough. Let it rest for 5 minutes.

4. 4

   4. For the filling, heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Sauté the remaining onion, 1 garlic clove, and the green bell pepper for 3 to 4 minutes.

5. 5

   5. Add 150 g (5 oz) diced tomato, the shredded chicken, loroco, 1 g (1/2 tsp) cumin, 3 g (1/2 tsp) salt, black pepper, and the chicken broth. Cook for 5 to 7 minutes, stirring, until the filling is moist but not runny. Remove from the heat and fold in the quesillo.

6. 6

   6. Remove the tray from the oven. Blend or mash the roasted tomatoes with the roasted onion, roasted garlic, 120 ml (1/2 cup) water, the remaining cumin, dried oregano, 15 ml (1 tbsp) vegetable oil, and salt to taste until you get a lightly thick sauce.

7. 7

   7. Simmer the sauce in a saucepan over medium heat for 5 minutes to bring the flavors together. Adjust salt and keep warm.

8. 8

   8. Divide the plantain dough into 12 portions. With lightly oiled hands, shape discs about 8 cm (3 inches) wide. Place some filling in the center of each disc and fold into a turnover shape, sealing the edges well.

9. 9

   9. Heat the remaining vegetable oil in a large skillet over medium heat. Brown the turnovers for 2 to 3 minutes per side, until sealed and evenly golden.

10. 10

    10. Serve the turnovers hot with the roasted tomato sauce spooned over or on the side.