Mole de Plátano
A unique and flavorful dessert or snack from Honduras, featuring ripe plantains coated in a rich, slightly bitter chocolate sauce infused with spices, nuts, and seeds. It's a delightful blend of sweet, savory, and earthy notes.
🧂 Ingredients
- 4 large Ripe plantains(very ripe, dark and soft)
- 4 tablespoons Vegetable oil(for frying)
- 8 ounces Mexican chocolate(e.g., Ibarra or Abuelita, chopped)
- 3 cups Water
- 1/2 cup Sugar(or to taste)
- 1 Dried chile pasa (pasilla chile)(seeds removed)
- 1 Cinnamon stick
- 2 ounces Pepitoria (pumpkin seeds)(toasted)
- 2 ounces Sesame seeds(toasted)
- 1 pound Roma tomatoes(roasted)
- 2 Cloves
- 1 large Champurrada (toasted sweet bread, optional)(crumbled)
👨‍🍳 Instructions
- 1
Peel the ripe plantains and slice them diagonally into 1/2-inch thick rounds. Heat vegetable oil in a large skillet over medium-high heat. Fry the plantain slices until golden brown and caramelized on both sides. Remove from skillet and set aside on paper towels to drain.
- 2
In a blender, combine the roasted Roma tomatoes, toasted pepitoria (pumpkin seeds), toasted sesame seeds, dried chile pasa (with seeds removed if you prefer less heat), cinnamon stick, and cloves. Add about 1/2 cup of water to help blend. Blend until a smooth paste forms. If using, add the crumbled Champurrada and blend again.
- 3
In a saucepan, bring the remaining 2.5 cups of water to a boil. Add the chopped Mexican chocolate and stir until completely melted. Reduce heat to low.
- 4
Pour the blended tomato and spice mixture into the saucepan with the melted chocolate. Stir well. Add sugar to taste and stir constantly as the sauce simmers for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 5
Once the sauce is simmering and has reached your desired consistency, gently add the fried plantains to the sauce. Let them simmer in the sauce for about 5 more minutes, ensuring they are well coated.
- 6
Remove from heat. Allow the Mole de Plátano to cool slightly before serving. Garnish with a sprinkle of the reserved toasted sesame seeds.
đź’ˇ Pro Tips
- âś“Use very ripe plantains for maximum sweetness and a soft texture.
- âś“Roasting the tomatoes and seeds beforehand is crucial for developing the deep, complex flavors of the mole.
- âś“Adjust the sugar and chile amount to your preference. For a spicier mole, leave some seeds in the chile.
🔄 Variations
- Some recipes may include raisins or prunes for added sweetness and depth.
- If Champurrada is unavailable, a piece of toasted sweet bread can be used as a thickener.