|Dry toasting sesame, punpkin seeds, |
tomatoes and tomatillos; frying plantains
|Plantains in Mole Sauce|
or Mole de Platano
For this dish it is best to have quite ripened plantains, because this will keep them softer in the dessert. If the dessert is refrigerated and the plantains were less than ripe, they will get hard in the sauce and not even heating it all again will help. It is still good, but never quite what it should be. This recipe is really delicious; if you have an adventuresome spirit, please give this recipe a try.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, Pinterest and sign up for my Newsletter.