Brown the dried chile, cinnamon stick, Pepitoria, sesame seeds, and tomatoes on a grill or pan. Set aside one tablespoon of the roasted sesame seeds to use later as a topping.
While the ingredients are roasting, heat the oil and fry the plantains that have been sliced or cut into rounds. Drain and let them rest.
Once the chile and tomatoes are browned, blend the sesame seeds and Pepitoria and set aside in a separate container.
Add the tomato, dried chili, cloves, cinnamon, and water, and blend until you get a smooth sauce.
Add the sesame seeds and Pepitoria to the blender and mix with the tomato, chili, cloves, and cinnamon. You can also add the ground Champurrada and blend everything.
Boil 3 cups of water and add the chocolate pieces until melted.
Once the chocolate is melted, and the water is boiling, pour the tomato mixture from the blender and let it simmer for about 10 minutes. Add sugar to taste and stir constantly.
Once the sauce is boiling, add the fried plantains and let them cook for five more minutes with the boiling sauce.
Allow the plantains to cool, and serve with a sprinkle of the previously roasted sesame seeds.
Notes:
Guatemalan Champurradas thicken the mole sauce and make it more delicious. If you don’t have champurradas, you can also use toasted sweet bread, like Sweet Hawaiian.
If you can’t find Pepitoria, you can use sunflower seeds, which will give a slightly different flavor but still give the texture of a mole. You can also use the orange pumpkin seed instead of Pepitoria.
Make sure the plantains are very ripe; they must be dark and soft outside. If you are unsure, you can try them. If they are sweet, they are good for making mole de plátano.
If you want a spicy mole, leave some seeds from the dried chili pepper in the sauce.
