Sweet ripe plantains bathed in a rich, dark mole sauce of toasted chiles, chocolate, sesame seeds, and spices, a unique Guatemalan dessert-main crossover.
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
1Fry plantain halves in oil until golden on both sides. Drain on paper towels.
2Toast chiles on a comal until fragrant. Soak in hot water 15 min.
3Roast tomatoes on the comal until charred.
4Blend soaked chiles, tomatoes, sesame seeds, cinnamon, cloves, and sugar with 1 cup water.
5Strain sauce into a saucepan. Add chocolate and remaining water. Simmer 15 min, stirring until thick.
6Arrange 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.