Salvadoran green plantain and red bean matracas with fresh cheese, roasted sweet pepper sauce, and lime cabbage

Instructions

1. 1

   1. Place the green plantain pieces in a pot with enough water to cover them and add a pinch of salt. Cook for 15 minutes over medium heat, until tender but still firm. Drain and let them rest for 5 minutes.

2. 2

   2. While the plantains cook, place the red sweet peppers on a hot griddle or skillet and roast for 8 to 10 minutes, turning them, until the skin is well blistered. You can also roast them in an oven preheated to 425 °F / 220 °C for 12 minutes. Transfer to a covered bowl for 5 minutes, then peel and remove the seeds.

3. 3

   3. In a skillet, heat 1 tablespoon vegetable oil. Add half of the diced onion and 1 chopped garlic clove. Cook for 3 minutes over medium heat until softened. Add the cooked red beans, ground cumin, 1/2 teaspoon dried oregano, a pinch of salt, and black pepper. Cook for 4 minutes, lightly mashing the beans to create a thick filling. Remove from the heat.

4. 4

   4. In a blender, combine the roasted sweet peppers, cream, 60 ml (1/4 cup) water, the remaining garlic clove, a pinch of salt, and black pepper. Blend until smooth. If you want to serve it warm, pour it into a small saucepan and heat for 2 to 3 minutes over low heat without boiling.

5. 5

   5. In a bowl, mix the shredded cabbage with the sliced onion, lime juice, 1 tablespoon vegetable oil, the remaining dried oregano, and a pinch of salt. Massage lightly with your hands and let it rest for 10 minutes so it softens slightly.

6. 6

   6. Mash the still-warm cooked plantains until a smooth dough forms. Add a pinch of salt if needed. Divide the dough into 8 equal portions. On wax paper or a lightly oiled surface, flatten each portion into a small rectangle.

7. 7

   7. Place a spoonful of the red bean filling and a little crumbled fresh cheese in the center of each rectangle. Roll carefully to form compact cylinders, sealing the edges well with the plantain dough.

8. 8

   8. Heat a shallow layer of extra vegetable oil in a large skillet over medium heat. Fry the plantain matracas for 3 to 4 minutes per side, until golden and crisp. Transfer to paper towels.

9. 9

   9. Serve the matracas hot over the roasted sweet pepper sauce or with the sauce on the side, and top or accompany with the lime cabbage.