Plátanos en mole
(Plantains in Chocolate Sauce)
This dish is especially popular in Guatemala and El Salvador.
Ingredients:
1 pasilla chile or 1/4 tsp. chile powder
3 tsp. sesame seeds, divided
2 tbsp. pumpkin or squash seeds
2 oz. grated Mexican chocolate or 1 oz. grated unsweetened chocolate
2/3 cup hot water
1 cup coarsely chopped ripe tomato
3 tomatillos, husked and coarsely chopped
1 to 2 cinnamon sticks, broken into pieces, or 1/2 tsp. cinnamon powder
2 tbsp. sugar
1/4 tsp. salt
1/2 cup vegetable oil
3 to 4 ripe plantains, cut into 1/2-inch diagonal slices
2 tbsp. bread crumbs
Preparation: If using pasilla chile, soak in water 15 minutes, remove seeds, finely chop, and set aside. In nonstick or dry skillet over medium heat add 2 teaspoons of the sesame seeds and all the pumpkin or squash seeds. Stir 1 to 2 minutes, until lightly roasted. Remove to bowl and allow to cool completely.
In another bowl add chocolate to hot water and stir. In blender or food processor add cooled seeds, chopped chile or chile powder, dissolved chocolate and water, tomato, tomatillos, cinnamon sticks or powder, sugar, and salt. Process several seconds until well blended.
In large skillet heat oil and fry plantain slices on both sides until golden brown. Fry in batches, if necessary; drain on paper towels. When done, remove all but 1/4 cup oil from skillet and stir in mole mixture from blender. Simmer uncovered, stirring continuously, over medium-high heat 8 to 10 minutes. Add bread crumbs and stir 1 to 2 minutes, until mole has thickened. Top plantain slices with mole and sprinkle with remaining sesame seeds. Makes 4 servings.
