Recipe - Mole Negro

One fourth cup Plus 1 tablespoon butter
4 Plantains; ripe and 3" slice
1 One half ounce Pumpkin seeds
1 Pasilla chile; dried
1 ounce Sesame seeds
2 ounce Raisins
2 Champurradas
Three fourths pound Tomatoes; minced
4 ounce Bittersweet chocolate; chopd
Salt and pepper
Sugar

Heat One fourth 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 nonstick 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 12 minutes until ready to
serve. If desired, sprinkle some toasted sesame seeds on top for garnish.
NOTE: Champurradas are a Guatemalan bread available at specialty bakeries.
Don't forget to soak the dried chile in water for 2025 minutes before
pureeing.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Mar 25,
1998