Salvadoran sweet plantain and black bean stuffed cakes with cheese, roasted tomato sauce, and cilantro cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the tomatoes, half of the onion, and 1 garlic clove on a tray. Drizzle with 15 ml (1 tbsp) vegetable oil and add a pinch of salt. Roast for 18 minutes, until the tomatoes are soft and lightly browned.

2. 2

   While the vegetables roast, cook the plantain pieces in a pot with enough water to cover them for 12 to 15 minutes over medium heat, until very tender. Drain well and mash into a thick, smooth puree.

3. 3

   For the filling, heat 15 ml (1 tbsp) oil in a skillet over medium heat. Add the remaining half of the onion, finely chopped, and 1 minced garlic clove. Sauté for 3 minutes. Add the cooked black beans, ground cumin, 3 g (1/2 tsp) salt, and black pepper. Cook for 4 minutes, lightly mashing the beans so the filling becomes compact. Remove from the heat.

4. 4

   Make the cilantro cream by blending the cream, fresh cilantro, lime juice, 1 garlic clove, a pinch of salt, and 30 ml (2 tbsp) water until smooth. Chill until ready to use.

5. 5

   Remove the roasted tomatoes, onion, and garlic from the oven. Blend them with the dried oregano and 30 ml (2 tbsp) water into a rustic sauce. Transfer to a small saucepan and cook over medium heat for 5 minutes. Adjust salt to taste.

6. 6

   When the plantain puree is warm, divide it into 8 portions. Take one portion, flatten it in your hand, place 1 tablespoon of the bean filling and a little crumbled fresh cheese in the center. Close carefully and shape into an oval cake. Repeat with the remaining mixture.

7. 7

   Heat the remaining oil in a wide skillet over medium heat. Brown the stuffed cakes for 3 to 4 minutes per side, until well caramelized with a light crust. If desired, keep them warm on a tray in the oven at 95 °C / 200 °F for a few minutes.

8. 8

   Serve the stuffed cakes hot over a layer of roasted tomato sauce and finish with the cilantro cream on top or on the side.