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Thursday, May 28, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Holly Kozelsky
  • 6 plantains
  • 1/2 pound lard or shortening or 1 cup cooking oil
  • 6 ripe tomatoes
  • 1/2 pasa chile
  • 1 cup water
  • 2 wedges Mexican cooking chocolate (Abuelita is one brand)
  • 1 cinnamon stick
  • 2 tablespoons sesame seeds
  • 2 tablespoons squash seeds (green; called pepitoria)
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 3 champurradas (see other recipe)
Peel the plantains and cut them about 1/3inch thick, at an angle. Heat the lard or oil and fry the slices. Drain them on paper towels.
Wash, then toast, tomatoes (blacken their skin by placing tomatoes in hot sauce pan and turning). Wash the chile, remove the vein and seeds and cut it in half. In a cooking pot, put the tomatoes, 1/2 chile and water. Break chocolate into pot. Cook over medium-high heat until chocolate melts.
Toast cinnamon, sesame seeds and squash seeds. Put all contents of cooking pot and toasted foods into blender and blend. Strain through a colander and put in a deep pot to cook, adding sugar and salt. When it gets to the boiling point, add plantain slices. Allow to boil for three more minutes.
Pour molé into a serving dish and sprinkle additional sesame seeds over it. Serve with Champurradas.
Serves 12.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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