Mole negro

Yield: 1 servings

Measure Ingredient
¼ cup Plus 1 tablespoon butter
4 \N Plantains -- ripe and 3\"
\N \N Slice
1½ ounce Pumpkin seeds
1 \N Pasilla chile -- dried
1 ounce Sesame seeds
2 ounces Raisins
2 \N Champurradas
¾ pounds Tomatoes -- diced
4 ounces Bittersweet chocolate --
\N \N Chopd
\N \N Salt and pepper
\N \N Sugar

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

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