Mole Negro
By: Chef Paco Perez
Published: Thursday, December 10, 2009 - 1:08am

Ingredients




1/4 cup Plus 1 tablespoon butter
4 Plantains, ripe and 3" slice
1 1/2 ounces Pumpkin seeds
1 Pasilla chile, grilled
1 ounce Sesame seeds, grilled
2 ounces Raisins
2 Champurradas
3/4 pound Tomatoes, diced
4 ounces Bittersweet chocolate, chopped
Salt and pepper
Sugar

Preparation

1 Heat 1/4 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. 2 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. 3 NOTE: Champurradas are a Guatemalan bread available at specialty bakeries. 4 Don't forget to soak the dried chile in water for 20-25 minutes before pureeing.