Golden Green Plantain Wraps with Cheese and Red Bean Loroco Cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Bring a medium pot of water to a boil for cooking the plantain slices.

2. 2

   Cook the green plantain slices in the boiling water for 8 to 10 minutes, until flexible but not falling apart. Drain carefully and let them cool on a lightly oiled tray using 1 teaspoon / 5 ml of the vegetable oil.

3. 3

   Meanwhile, heat 1 tablespoon / 15 ml vegetable oil in a skillet over medium heat. Add half of the white onion and 1 garlic clove. Cook for 3 to 4 minutes until the onion is translucent. Stir in the loroco and sauté 2 minutes more. Add the cooked red beans, water, 1/2 teaspoon / 3 g salt, and black pepper. Cook for 5 minutes.

4. 4

   Blend the bean mixture until smooth and thick. Return the cream to the skillet and cook over low heat for 3 to 5 minutes, stirring so it does not stick. Adjust with more salt if needed and keep warm.

5. 5

   In the same skillet, heat 1 tablespoon / 15 ml vegetable oil over medium heat. Add the remaining onion and the other garlic clove. Cook for 3 minutes. Add the crumbled fresh cheese and stir gently for 1 minute, just to combine the filling without fully melting it. Remove from the heat.

6. 6

   Place a portion of the cheese filling on one end of each cooked plantain slice and roll carefully to form wraps. If any slice is too wide, fold it over the filling before rolling.

7. 7

   Arrange the wraps on a lightly oiled baking tray. Brush them with the remaining 1 tablespoon / 15 ml vegetable oil and bake for 12 to 15 minutes at 200 °C / 400 °F, turning halfway through, until golden around the edges.

8. 8

   Mix the radishes with the cilantro and a pinch of salt to make a fresh garnish.

9. 9

   Serve a layer of warm red bean cream on each plate. Set the golden wraps on top, add Salvadoran cream, finish with the radish-cilantro mixture, and sprinkle alguashte over each portion.