| 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
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