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