| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Sauces, Mexican |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Plus 1 tablespoon butter |
| 4 |
|
Plantains; ripe and 3" slice |
| 1 1/2 |
oz |
Pumpkin seeds |
| 1 |
|
Pasilla chile; dried |
| 1 |
oz |
Sesame seeds |
| 2 |
oz |
Raisins |
| 2 |
|
Champurradas |
| 3/4 |
lb |
Tomatoes; diced |
| 4 |
oz |
Bittersweet chocolate; chopd |
|
|
Salt and pepper |
|
|
Sugar |
INSTRUCTIONS
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. 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 20-25 minutes before
pureeing.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Mar 25,
1998
A Message from our Provider:
“Jesus believes in you”