Salvadoran green plantain and chipilín fritters stuffed with fresh curd, roasted tomato sauce, and lime-pickled onion

Instructions

1. 1

   1. Place the green plantain pieces in a pot with 1000 ml (4 cups) of water and 4 g (3/4 tsp) of salt. Cook over medium heat for 18 to 20 minutes, until fully tender. Drain well.

2. 2

   2. While the plantain cooks, preheat the oven to 220 °C (425 °F). Place the tomatoes and garlic cloves on a tray and roast for 18 to 22 minutes, until the tomatoes are browned and slightly collapsed.

3. 3

   3. Put the red onion in a bowl with the lime juice, sugar, and 1 g (1/4 tsp) salt. Mix well and let stand for 15 minutes so it lightly pickles.

4. 4

   4. While the plantain is still hot, mash it until smooth. Add the chopped chipilín, beaten egg, 1 g (1/4 tsp) black pepper, and 2 g (1/2 tsp) salt. Mix until a moldable dough forms.

5. 5

   5. Peel the roasted garlic and blend it with the roasted tomatoes, oregano, 30 ml (2 tbsp) vegetable oil, and 1 g (1/4 tsp) salt until you get a rustic sauce.

6. 6

   6. Warm the sauce in a skillet over medium heat for 5 minutes, stirring occasionally, until slightly thickened. Adjust salt if needed.

7. 7

   7. Divide the plantain mixture into 8 portions. Take one portion, flatten it in your palm, place some crumbled fresh curd in the center, and close it carefully. Shape into a thick fritter. Repeat with the remaining mixture and curd.

8. 8

   8. Heat the remaining vegetable oil in a large skillet over medium heat. Cook the fritters for 3 to 4 minutes per side, until deeply golden with a light crust.

9. 9

   9. Serve the fritters hot over a layer of roasted tomato sauce and finish with the lime-pickled onion on top or on the side.

10. 10

    10. If you want to keep them warm while finishing the batches, place them on a tray in the oven at 95 °C (200 °F) for up to 10 minutes.