Mole Negro

Photo: flickr user Moody75

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

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.

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.

NOTE: Champurradas are a Guatemalan bread available at specialty bakeries.

Don't forget to soak the dried chile in water for 20-25 minutes before pureeing.