This dish is especially popular in Guatemala and El Salvador.
1 pasilla chile or 1/4 tsp. chile powder
2 tbsp. pumpkin or squash seeds
3 tsp. sesame seeds
2 oz. grated Mexican chocolate or 1 oz. grated unsweetened chocolate
2/3 cup hot water
1 cup coarsely chopped tomato
3 fresh tomatillos, husked and coarsely chopped
1 to 2 cinnamon sticks, broken into pieces, or 1/2 tsp. ground cinnamon
2 tbsp. sugar
1/4 tsp. salt
1/2 cup vegetable oil
3 to 4 ripe plantains, cut into 1/2-inch diagonal slices
2 tbsp. breadcrumbs
1. If using pasilla chile, soak in water 15 minutes, remove seeds, finely chop, and set aside.
2. In a nonstick or dry skillet, combine pumpkin seeds and 2 teaspoons of the sesame seeds. Cook over medium heat, stirring, until lightly toasted, 1 to 2 minutes. Transfer to a bowl and to cool completely.
3. In a separate bowl, combine chocolate and hot water and stir.
4. In a blender or food processor, combine chopped pasilla (or chile powder), toasted seeds, chocolate mixture, tomato, tomatillos, cinnamon sticks (or ground cinnamon), sugar, and salt. Process several seconds until well blended. Set mole mixture aside.
5. In a large skillet, heat oil. In batches if necessary, cook plantain slices on both sides until golden brown. Drain on paper towels.
6. Pour out all but 1/4 cup oil from skillet. Stir in mole mixture. Cook, stirring constantly, over medium-high heat for 8 to 10 minutes.
7. Add breadcrumbs and stir until mole has thickened, 1 to 2 minutes. Top plantain slices with mole and sprinkle with remaining 1 teaspoon sesame seeds.