Crispy green plantain and white bean pupusas with hard cheese, guaque chile sauce, and cabbage-mint slaw

Instructions

1. 1

   Place the green plantain pieces in a pot with enough water to cover and 4 g salt (3/4 tsp). Bring to a boil and cook for 18 to 20 minutes, until tender. Drain well.

2. 2

   While the plantains cook, make the filling. Heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Sauté half of the white onion and the garlic for 2 to 3 minutes, until fragrant.

3. 3

   Add the cooked white beans, ground cumin, and 1 g salt (about 1/4 tsp). Lightly mash the beans in the skillet and cook for 3 to 4 minutes until thick. Remove from the heat and let cool.

4. 4

   For the sauce, heat another skillet or griddle over medium-high heat. Roast the tomatoes, the remaining white onion, and the dried guaque chile for 6 to 8 minutes, turning as needed, until the tomatoes are well charred and the chile is aromatic, being careful not to burn it.

5. 5

   Blend the roasted tomatoes, roasted onion, roasted guaque chile, water, dried oregano, 1 g salt (about 1/4 tsp), and black pepper until smooth.

6. 6

   Transfer the sauce to a small saucepan and cook over medium heat for 8 to 10 minutes, stirring occasionally, until slightly thickened. Keep warm.

7. 7

   Place the green cabbage in a bowl with the fresh mint, lime juice, sugar, 1 g salt (about 1/4 tsp), and 15 ml (1 tbsp) vegetable oil. Mix well and massage for 1 minute with clean hands to slightly soften the cabbage. Set aside.

8. 8

   Transfer the cooked plantains to a large bowl and mash while still hot until smooth. Mix in the rice flour until a soft dough forms that is not too sticky; if needed, let it rest for 3 minutes so the flour absorbs moisture.

9. 9

   Divide the plantain dough into 8 portions. Flatten each portion in your palm, place a spoonful of the white bean filling and a little grated hard cheese in the center, then close and gently flatten again to form thick pupusas about 8 cm (3 inches) wide.

10. 10

    Heat 15 ml (1 tbsp) vegetable oil in a large skillet or griddle over medium heat. Cook the pupusas for 4 to 5 minutes per side until golden and crisp outside and heated through inside. If you prefer to finish them in the oven, transfer them for 5 minutes at 375 °F / 190 °C after browning.

11. 11

    Serve the crispy pupusas hot with the guaque chile sauce spooned over or on the side, along with the cabbage-mint slaw.