Mole Negro with Roasted Plantains
A mexican curry with rich, aromatic spices. Perfect for a satisfying dinner.
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Ingredients
- dried pasilla chilies3
- dried ancho chilies2
- almonds0.25 cup
- sesame seeds2 tbsp
- pumpkin seeds2 tbsp
- Mexican chocolate1 oz
- ground cumin0.5 tsp
- ground cinnamon0.25 tsp
- vegetable broth2 cup
- ripe plantains2
- vegetable oil2 tbsp
- cooked white rice2 cup
Instructions
Toast the dried chilies in a dry pan until fragrant. Rehydrate in hot water.
Toast the almonds, sesame seeds, and pumpkin seeds until golden.
Blend the rehydrated chilies with toasted seeds, Mexican chocolate, cumin, cinnamon, and vegetable broth until smooth.
Simmer the mole sauce in a pot, stirring occasionally, until it thickens and flavors meld.
Peel the plantains and slice lengthwise. Toss with oil and roast until caramelized.
Serve the roasted plantains topped with mole sauce. Garnish with sesame seeds and serve with rice. Thank you for making me part of this. Remember, it's just dinner. But it's never just dinner.
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