Hispanic Kitchen

Spice It Up!

Mole de Plátano

Servings: 4

6 well-ripened plantains
2 oz. chile pasa (a Guatemalan variety)
2 oz. guaque chile (similar in heat to jalapeño, but larger)
2 oz. pepitoria (ground pumpkin seeds)
2 oz. sesame seeds
2 oz. cinnamon
1 teaspoon cloves
1 teaspoon pimienta gorda
1 lb. chocolate
1 lb. sugar
8 champurradas (large cookies, about 3 inches in dia.)
1 lb. tomatoes
2 cups water 2 tablespoons vegetable oil

1. Roast the tomatoes and toast the chile pasa, guaque chile, and the pumpkin seeds.
2. Liquefy and fry in a frying pan with a little oil. Soak the champurradas and when they fall apart, add to the mix to thicken it. In a second frypan, fry the plátanos, drain and add to the mixture.
3. Decorate with sesame seeds before serving.

Source: MayaParadise.com/Lidia Peñate

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