Sweet Plantain Pupusas with Black Beans and Golden Quesillo

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Place the peeled ripe plantain on a tray and roast for 18 to 20 minutes, until very tender. Let it cool for 5 minutes, then mash into a smooth puree.

2. 2

   While the plantain roasts, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add half of the white onion and the garlic, and cook for 2 to 3 minutes until softened. Stir in the black beans, ground cumin, and 1/2 teaspoon salt. Lightly mash the beans and cook for 4 minutes, stirring, until thickened. Set aside.

3. 3

   In a large bowl, mix the masa harina with the remaining salt. Add the ripe plantain puree and the warm water little by little, mixing until a soft, moist, workable dough forms that does not stick excessively to your hands. Let it rest for 5 minutes.

4. 4

   In another bowl, combine the green cabbage, radishes, remaining white onion, lime juice, dried oregano, black pepper, and 1 teaspoon of the vegetable oil. Gently massage with your hands and let it rest while you shape the pupusas.

5. 5

   Divide the dough into 8 equal portions. Roll each portion into a ball, make a well in the center, and fill with 1 tablespoon of the bean mixture and 1 tablespoon of Salvadoran quesillo cheese. Carefully seal and flatten into discs about 4 inches wide.

6. 6

   Heat a griddle or large skillet over medium heat and grease it with the remaining vegetable oil. Cook the pupusas for 4 to 5 minutes per side, until spotty golden brown and the quesillo has melted. If you want to keep them warm, transfer them to the oven at 200 °F / 95 °C while you finish the rest.

7. 7

   Serve the pupusas hot with the quick cabbage and radish slaw. If desired, let them rest for 2 minutes before serving so the filling can settle slightly.