Plátanos en Mole

Name: Plátanos en Mole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Guatemalan
Ingredients: 4 very ripe plantains, peeled and halved lengthwise; 3 dried pasilla chiles, stemmed; 2 Roma tomatoes; 30g dark chocolate (70%); 2 tbsp sesame seeds, toasted; 1 cinnamon stick; 2 cloves; 1 tbsp sugar; 2 cups water; Vegetable oil for frying; Salt

Plátanos en Mole (PLAH-tah-nohs en MOH-leh)

Plantains in Chocolate Sauce

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 350 kcal

Sweet ripe plantains bathed in a rich, dark mole sauce of toasted chiles, chocolate, sesame seeds, and spices, a unique Guatemalan dessert-main crossover.

Nutrition & Info

Protein 4.0g

Carbs 52.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Allergen Warnings

⚠ sesame

Equipment Needed

skillet blender saucepan

Presentation Guide

Vessel: oval serving dish

Garnishes: sesame seeds, cinnamon dust

Ingredients

4 very ripe plantains, peeled and halved lengthwise
3 dried pasilla chiles, stemmed
2 Roma tomatoes
30g dark chocolate (70%)
2 tbsp sesame seeds, toasted
1 cinnamon stick
2 cloves
1 tbsp sugar
2 cups water
Vegetable oil for frying
Salt

Instructions

1
Fry plantain halves in oil until golden on both sides. Drain on paper towels.
2
Toast chiles on a comal until fragrant. Soak in hot water 15 min.
3
Roast tomatoes on the comal until charred.
4
Blend soaked chiles, tomatoes, sesame seeds, cinnamon, cloves, and sugar with 1 cup water.
5
Strain sauce into a saucepan. Add chocolate and remaining water. Simmer 15 min, stirring until thick.
6
Arrange fried plantains on a platter and pour mole sauce over them. Serve warm.

💡

Did You Know?

Plátanos en mole is the centerpiece of Guatemalan Semana Santa (Holy Week) meals, appearing on tables from Palm Sunday through Easter.

Chef's Notes

Equipment Tips

skillet
blender
saucepan

Garnishing

sesame seeds, cinnamon dust

The Story Behind Plátanos en Mole

This dish represents the fusion of pre-Columbian chocolate and chile traditions with Spanish colonial dessert sensibilities. Mole sauces trace back to Mesoamerican civilizations, while the use of fried ripe plantains reflects the tropical lowland influence on Guatemalan cuisine. The combination became deeply associated with Holy Week observance.

🕐 Traditionally enjoyed holy week, special occasions 📜 Origins: Colonial era fusion

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