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Platanos en mole is one of my favorite Guatemalan desserts. This delicious recipe for sweet plantains in a velvety sweet mole sauce is a traditional Guatemalan dish you will surely fall in love with.
A Taste of Home: Sharing My Childhood Favorite, Platános En Mole
Growing up in Guatemala City, I have a lot of fond memories of helping my nana in the kitchen and cooking up all sorts of delicious dishes. One of my all-time favorite Guatemalan foods was the platanos en mole. I remember the sweet, rich aroma of the chocolate mole sauce filling our home as we cooked. And the excited looks on my brothers’ faces when they found out we were making it for dinner.
Fast-forward a few years, and now I have my own family, and I love nothing more than making this classic dish for my kids. It brings back so many happy memories, and I love seeing the same excitement on their faces as they dig into a plate of sweet, tender plantains smothered in rich, chocolatey sauce.
And still, when I travel to Guatemala, I look for restaurants in Guatemala City or Antigua Guatemala that have platanos en mole on their menu. But unfortunately, I have found that every recipe is slightly different. But this recipe I am sharing, the one we made at home, is still the best, in my opinion!
What Are Platanos En Mole?
So what exactly is platanos en mole? Simply put, it’s plantains cooked in a sweet mole sauce. Now, I know the word “mole” might sound intimidating to some people, but trust me, it’s worth getting over any hesitation you might have. This sauce is made with a blend of spices, chocolate, and various other ingredients, resulting in a thick, flavorful sauce that perfectly complements the plantains’ slightly sweet, slightly starchy flavor.
When it comes to taste, I can tell you that it’s a true feast for the senses. The plantains are soft and tender, with just the right amount of sweetness, while the mole sauce is rich, creamy, and just a little bit spicy. Together, they create a harmonious blend of flavors that will leave you coming back for seconds (and maybe even thirds!).
History Of The Guatemalan Platános En Mole
“Moles,” sauces made from chili peppers and spices, have been a part of the culinary tradition in Mesoamerican regions since pre-Hispanic times. However, Guatemala is unique in preparing Sweet Mole (Mole en Dulce) for savory dishes and desserts. Guatemalan Mole typically includes Chile Pasa, tomato, sesame, and cinnamon. Still, sweet bread, brown sugar or panela, and handmade chocolate in tablets are added to thicken the sauce for the Sweet Mole.
This delicious Guatemalan dessert originated in the San Marcos department in the early 16th century when the Mayan brotherhoods settled in the area before the Spanish conquest. The key ingredient in the mole recipe is Mayan chocolate, which has remained unchanged for centuries.
Over time, the formula has incorporated additional elements brought to Guatemala by the Spanish, such as sesame and cinnamon. Still, it has remained the same and has become a staple in Guatemalan cuisine.
In 2007 this delicious dessert was declared an Intangible Cultural Heritage of the Nation by the Ministry of Culture and Sports. If you are traveling to Guatemala, you will find platanos en mole in restaurant menus from Antigua Guatemala, and Guatemala City to Atitlan and Tikal.
What Are The Ingredients For Platanos En Mole?
Platanos en mole is made with a delicious and complex sweet sauce. It’s thick and velvety, made from a blend of ingredients that give it a unique and unforgettable flavor. Mole has a rich history in Mexican cuisine; however, this Guatemalan sweet mole has no savory or spicy ingredients. Instead, this mole sauce is traditionally made from sweet chiles (like pasilla chile), pepitoria (pumpkin seeds), and chocolate, which gives it a sweet and spicy taste.
Ingredients for making platanos en mole recipe from GuatemalaSpices like cinnamon and cloves are also used to add depth and complexity to the flavor. And finally, the addition of chocolate is what gives the sauce its signature sweetness. The chocolate is typically Guatemalan or Mexican, made with sugar, cinnamon, and ground cocoa nibs.
How Do You Make Platános En Mole?
Whether you’re a fan of unique culinary experiences, you’re sure to fall in love with the unique taste of Guatemalan platános en mole. I absolutely love Guatemalan cuisine, and this recipe for mole plantains is one of my favorite dishes. This traditional Guatemalan dish combines the sweetness of ripe plantains with the rich, savory flavors of mole sauce, resulting in a truly unique and delicious taste.
First, fry the plantains in hot oil until golden brown and crispy. If you want to get your fried plantains just right, soft and slightly caramelized, check out my article on how to make the best platanitos fritos. Then, while frying, make the mole sauce by combining ingredients such as chocolate, tomatoes, and a unique blend of spices. Then let the sauce simmer on low heat until it thickens and the flavors meld together. Finally, pour the mole sauce over the fried plantains, let sit a little longer and serve. One bite of this dish, and you’ll be transported to Guatemala’s vibrant and flavorful streets!
The Best Recipe For Guatemalan Platanos En Mole
Ingredients
- 4 ripe plantains
- 1 dried chile Pasa (pasilla chile)
- 1 cinnamon stick
- 2 ounces of Pepitoria or pumpkin seeds
- 2 ounces of sesame seeds
- 1 pound of Roma tomatoes
- 2 cloves
- 1 large Guatemalan Champurrada
- 1 pound of Mexican chocolate
- 1/2 cup of sugar
- 3 cups of water
- 4 tablespoons of oil
How To Make Plantains In Mole Sauce
- 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.
Tips For Making Plantains In Mole Sauce
- 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.
Make Ahead
Prepping a couple of things ahead of time for your Guatemalan Platanos en Mole recipe is a great way to save time and ensure a delicious meal. You can easily make the mole sauce a day or two in advance and store it in the refrigerator.
How To Freeze Platanos en Mole
The fried plantains are best if you make them right before eating. However you can make the mole sauce ahead of time and freeze. Simply store the sauce in an airtight container and freeze it for up to a month. Don’t forget to label it with the dish’s name and the date so you know how long it has been sitting in your freezer.
When you’re ready to enjoy it, thaw the mole sauce in the refrigerator overnight and reheat it on the stove or in the microwave. It will maintain its delicious flavors and textures, making it the perfect option for a quick and easy meal anytime.
More Delicious Guatemala Desserts
Satisfy your sweet tooth with the delightful and unique flavors of Guatemalan desserts! Here you will find a range of delicious treats, from the savory rellenitos to rich and creamy jocotes en miel. So, treat yourself to the irresistible sweetness of Guatemala’s most delicious desserts!
Empanadas De Manjar De Leche (Filled With Custard)
Whether you’re looking for a sweet treat to enjoy with your morning coffee or a satisfying dessert to finish off your meal, these empanadas are sure to hit the spot. These delicious hand pies feature a flaky crust, and creamy custard filling will satisfy your sweet cravings!
Rellenitos De Platano:
If you’re looking for the best Guatemalan rellenitos de plátano recipe, you’ve come to the right place. This Guatemalan dessert is one of my favorites: ripe plantains filled with beans and covered in sugar. This sweet plantain recipe is one of the most popular desserts in Guatemala.
Canillitas De Leche:
Canillitas de leche are my favorite Guatemalan traditional candy. For this Guatemalan dish, I took a few shortcuts. I love experimenting and turning the traditional, time-consuming recipe into a simple, easy, no-bake dessert. As a result, this incredible recipe has all the authentic canillitas de leche flavors without the hard work!
Jocotes En Miel:
Cooked in a bubbling sweet syrup and heavenly spices, these juicy jocotes (hog plums) are a traditional Guatemalan food commonly served around the Day of the Dead celebrations. Still, you can enjoy this simple yet delicious Guatemalan recipe any day!
Buñuelos:
Buñuelos are bits of fried wheat-based dough, crisp on the outside and soft on the inside. Throughout Latin America, there are different versions of buñuelos; they can be round, flat, or even twisted strips of dough. In Guatemala, the buñuelos are covered in powdered sugar and served in light syrup with a hint of anise.
Molletes:
Guatemalan molletes are a traditional dessert similar to torrejas, usually served during the Day of the Dead or All Saints Day festivities. They are fried pan dulce or sweet bread stuffed with milky custard soaked in a delicious syrup made with panela (or raw sugar) and rum.
Plátanos en Mole Recipe
A Sweet and savory Guatemalan plantain dessert with a rich Mole sauce
Ingredients
- 4 ripe plantains
- 1 dried chile pasa (pasilla chile)
- 1 cinnamon stick
- 2 ounces of Pepitoria or pumpkin seeds
- 2 ounces of sesame seeds
- 1 pound of Roma tomatoes
- 2 cloves
- 1 large Guatemalan Champurrada (toasted sweet bread)
- 1 pound of Mexican chocolate
- 1/2 cup of sugar
- 3 cups of water
- 4 tablespoons of oil
Instructions
1.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.
2.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.
3.Once the chile and tomatoes are browned, blend the sesame seeds and Pepitoria and set aside in a separate container.
4.Add the tomato, dried chili, cloves, cinnamon, and water, and blend until you get a smooth sauce.
5.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.
6.Boil 3 cups of water and add the chocolate pieces until melted.
7.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.
8.Once the sauce is boiling, add the fried plantains and let them cook for five more minutes with the boiling sauce.
9.Allow the plantains to cool, and serve with a sprinkle of the previously roasted sesame seeds.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 586Total Fat: 24.2gSaturated Fat: 7.4gCholesterol: 4mgSodium: 37mgCarbohydrates: 95.9gFiber: 7.5gSugar: 68.6gProtein: 8g
This recipe uses estimated serving sizes based on a 2,000-calorie-a-day diet. Values may vary depending on ingredients, brands, serving packages, or other nutritional factors.
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Guatemala’s Platano en Mole is was a flavor explosion! The ripe plantains are perfectly sweet and the mole sauce isrich and complex, with just the right amount of spice. I couldn’t get enough of the unique combination of sweet and savory flavors. It’s no wonder that this dish is a beloved part of Guatemala’s culinary heritage.I highly recommend giving Platano en Mole a try. Trust me, your taste buds will thank you!
We had a Dia de los Muertos celebration. I cooked this recipe along with the Guatemalan quesadilla cake for desserts to go along with grilled chicken, rice and bean and tamales. It was a huge hit! I first had it in Guatemala city and knew I had to make it for my friends and family. I will be making this often as the recipe is not complicated. Thank you so much for posting!