Salvadoran sweet plantain and red bean cakes with queso duro blando and roasted tomato chirmol

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes and half of the onion on a tray, coat them with 15 ml (1 tbsp) vegetable oil, and roast for 15 minutes until the tomatoes are soft and lightly charred.

2. 2

   2. While the tomatoes roast, cook the ripe plantain pieces in boiling water for 10 to 12 minutes, until very tender. Drain well and mash into a smooth puree.

3. 3

   3. Mix the mashed plantain with the fresh corn masa and 2 g (about 1/3 tsp) salt. Knead briefly until you have a soft, workable dough. Set aside.

4. 4

   4. Heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add the remaining half of the onion, the green pepper, and the garlic. Sauté for 3 to 4 minutes until fragrant.

5. 5

   5. Add the cooked red beans to the skillet, season with 2 g (about 1/3 tsp) salt and black pepper, and cook for 3 minutes. Lightly mash the beans to create a thick filling. Remove from the heat and let cool slightly.

6. 6

   6. For the chirmol, finely chop the roasted tomatoes and roasted onion. Mix them in a bowl with the lime juice, fresh cilantro, and 1 g salt. Set aside.

7. 7

   7. Divide the plantain-corn dough into 8 portions. Shape each into a ball, flatten it in your palm, place a spoonful of the bean filling and a bit of queso duro blando in the center, then close and shape into a thick cake.

8. 8

   8. Heat the remaining vegetable oil in a large skillet over medium heat. Cook the cakes for 3 to 4 minutes per side, until golden and heated through. If needed, keep them warm in an oven at 95 °C / 200 °F while finishing the rest.

9. 9

   9. Serve the Salvadoran cakes hot with the roasted tomato chirmol spooned over the top or on the side.