Plantains in Mole
Source: SODO Kitchen, Taqueria, Little Pond Sushi and Noodle Bar
This ethnic dish is filled with flavor and color, plus it has a hint of crunch from pumpkin seeds and tortilla crumbs.
1 pasilla chili
1 diced onion
2 tbsp. garlic
2 tbsp. ginger
2 oz. grated chocolate, bittersweet or Mexican
2/3 cup hot water
1 tomato, chopped
3 tomatillos, husked, chopped
2 tbsp. tortilla crumbs
2 tbsp. pumpkin seeds, toasted
1 tbsp. salt
2 tbsp. sugar
3 ripe plantains
2 tbsp. tortilla crumbs for garnish
Cotija cheese for garnish
- Soak pasilla in water for an hour and remove seeds. Sweat onions, garlic, chili and ginger in 1 ounce of oil in large sauce pan.
- Melt chocolate in hot water. Add tomato, tomatillo, cinnamon, tortilla crumbs, pumpkin seeds and chocolate mixture. Simmer for 20 minutes and purée until smooth, adjust seasoning with salt and sugar.
- Peel plantains and slice into 1/2-inch diagonal slices. Fry plantains in oil on each side, until golden brown. Season plantain with salt and pat oil dry with paper towel. Serve plantains over sauce with sprinkle of tortilla crumbs and cotija cheese.