Yield: 1 servings
|¼ cup||Plus 1 tablespoon butter|
|4 \N||Plantains -- ripe and 3\"|
|1½ ounce||Pumpkin seeds|
|1 \N||Pasilla chile -- dried|
|1 ounce||Sesame seeds|
|¾ pounds||Tomatoes -- diced|
|4 ounces||Bittersweet chocolate --|
|\N \N||Salt and pepper|
Heat ¼ cup butter in a skillet over medium high heat and saute plantain until golden brown on both sides. Transfer plantains to a platter lined with paper towels. In a separate non-stick skillet, heat remaining tablespoon butter and saute pumpkin seeds until golden and set aside. Repeat with sesame seeds. In a food processor, puree together pumpkin seeds, chili, sesame seeds, raisins, champurradas and tomatoes. Strain mixture into a casserole dish over medium heat.
Add pieces of chocolate, stirring until melted and well blended.
Season to taste with salt and pepper and sugar. Add sauteed plantains. Simmer 1-2 minutes until ready to serve. If desired, sprinkle some toasted sesame seeds on top for garnish. NOTE: Champurradas are a Guatemalan bread available at specialty bakeries.
Don't forget to soak the dried chile in water for 20-25 minutes before pureeing.
Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking