Quick & Easy Sweet Treats - Make Plátanos en Mole Today

Hey there, fellow food lovers! Are you on the hunt for some truly unique and quick and easy sweet treats that tell a story with every bite? Well, you've landed in the perfect spot! Get ready to explore the delightful world of Plátanos en Mole, a cherished Guatemalan delicacy that's much more than just a dessert—it's a hug in a bowl! This traditional dish features perfectly ripe plantains bathed in a rich, velvety mole sauce, creating an unforgettable balance of sweet and spicy flavors. It's one of those sweet treat desserts that might sound fancy, but we promise it's surprisingly simple to whip up. Whether you're looking for a special food for celebration or just want to treat yourself to an easy dessert for one that's also a fantastic vegetarian vegan meal, Plátanos en Mole is a true culinary gem. Let's dive into making this incredible sweet and spicy sauce dish that will transport your taste buds straight to the heart of Guatemala!

Ingredients

• For the Plantains:
• 3-4 ripe plantains (yellow with black spots, but still firm)
• 2-3 tablespoons vegetable oil (for frying)
• For the Mole Sauce:
• 2 medium ripe tomatoes, roughly chopped
• 1 small onion, roughly chopped
• 2 cloves garlic, peeled
• 2-3 dried pasilla chiles (or ancho chiles for a milder flavor), stems and seeds removed
• 1/4 cup pepitas (shelled pumpkin seeds)
• 1/4 cup sesame seeds
• 1/4 teaspoon ground cinnamon
• Pinch of ground cloves
• Pinch of ground anise (optional, but lovely!)
• 1-2 tablespoons unsweetened cocoa powder or Mexican chocolate, grated
• 1/4 cup piloncillo (or brown sugar), packed
• 1 cup vegetable broth or water
• Salt to taste

Directions

1. Prepare the Plantains
2. Peel the Plantains: Start by peeling your ripe plantains. The riper they are, the easier they'll peel and the sweeter they'll be! If they're a bit stubborn, you can trim the ends and make a shallow cut lengthwise along the peel, then gently pry it off.
3. Slice 'em Up: Cut the peeled plantains into 1/2-inch thick slices. You can slice them straight or on a diagonal – whatever you prefer!
4. Fry to Perfection: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the plantain slices in a single layer, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until they're golden brown and slightly caramelized. Remove the fried plantains and place them on a plate lined with paper towels to drain any excess oil. Set aside.
5. Prepare the Mole Sauce
6. Toast the Aromatics & Spices: In a dry skillet over medium heat, toast the dried chiles, pepitas, and sesame seeds separately until fragrant. This usually takes just 1-2 minutes for the seeds (watch them closely, they burn fast!) and a bit longer for the chiles (they should be pliable and slightly darkened, not burnt). Remove from heat.
7. Soften the Chiles: Place the toasted chiles in a small bowl, cover them with hot water, and let them soak for about 10-15 minutes until softened. Drain and set aside.
8. Sauté the Veggies: In the same skillet (add a tiny bit more oil if needed), sauté the chopped tomatoes, onion, and garlic until softened, about 5-7 minutes.
9. Blend the Mole: Transfer the sautéed vegetables, softened chiles, toasted pepitas, and sesame seeds to a blender. Add the ground cinnamon, cloves, anise (if using), cocoa powder/Mexican chocolate, piloncillo/brown sugar, and 1 cup of vegetable broth or water. Blend until you have a smooth paste. You might need to add a little more broth or water, a tablespoon at a time, to achieve a smooth consistency.
10. Cook the Mole: Pour the blended mole sauce back into a clean saucepan or the skillet you used earlier. Bring it to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Let it simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt to taste.
11. Combine the Mole with Fried Plantains
12. Marry the Flavors: Gently add the fried plantain slices directly into the simmering mole sauce.
13. Simmer Together: Stir carefully to coat all the plantains with the rich mole. Continue to simmer for another 5-10 minutes, allowing the plantains to absorb the delicious flavors of the mole and for the sauce to thicken to your desired consistency.
14. Final Steps (Serving and Garnishing)
15. Taste and Adjust: Give it one last taste and adjust any seasonings if needed.
16. Serve Warm: Ladle the Plátanos en Mole into individual bowls.
17. Garnish: For a beautiful finish, sprinkle with a few extra toasted sesame seeds or a tiny bit of fresh cilantro, if you like. Enjoy this warm, comforting, and wonderfully complex dish!