Plantain Molinotes with Cocoa Black Beans and Chipotle Tamarind Sauce

Instructions

1. 1

   In a bowl, mix the masa harina with 1/2 teaspoon of salt and gradually add the warm water until you get a soft, moist dough that does not stick to your hands. Cover and let rest for 10 minutes.

2. 2

   Heat a skillet over medium heat and melt the butter. Add the plantain, piloncillo, and cinnamon. Cook for 5 to 7 minutes, stirring gently, until the plantain is tender and caramelized. Remove from the heat, lightly mash, and let cool for 5 minutes. Mix with the crumbled queso fresco.

3. 3

   For the beans, heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add half of the white onion and half of the garlic, and sauté for 2 to 3 minutes. Stir in the black beans, vegetable broth, cocoa powder, and 1/4 teaspoon salt. Cook for 8 minutes, mashing some of the beans for a thick texture. Keep warm.

4. 4

   For the sauce, blend the chipotle in adobo, tamarind pulp, agave syrup, water, orange juice, cumin, the remaining white onion, the remaining garlic, and 1/4 teaspoon salt until smooth.

5. 5

   Heat a small saucepan over medium heat with 1 teaspoon vegetable oil. Pour in the blended sauce and cook for 4 to 5 minutes, stirring, until slightly thickened. Keep warm.

6. 6

   Divide the dough into 8 portions. Shape each portion into a ball and flatten it in your palm. Place a spoonful of the plantain-cheese filling in the center, close carefully, and flatten again into thick molinotes about 3 inches in diameter.

7. 7

   Heat a comal or large skillet over medium heat with the remaining tablespoon of vegetable oil. Cook the molinotes for 4 to 5 minutes per side, until golden and cooked through. If you prefer to finish them in the oven, transfer them to a tray and bake for 5 minutes at 375°F / 190°C after browning.

8. 8

   To serve, spread the cocoa black beans on plates, place the molinotes on top, spoon over the chipotle tamarind sauce, and finish with cilantro leaves and toasted sesame seeds.