1 Chile ancho, dried seeded 1 Chile guajillo, dried seeded 2 tsp. Sesame seeds, raw ½ in. Mexican Cinnamon stick 1 Clove whole ¼ Onion white 1 Garlic clove 1 Bay leaf 5 cups Vegetable stock 1 piece Mexican chocolate  1 jar Doña Maria mole paste 1 tbsp. Peanut butter unsweetened 12 Corn tortillas

2 Plantains green 4 Garlic cloves minced 1 tbsp. Olive oil or vegetable oil 1 cup Vegetable stock



Boil water in a small pot.  Set a comal or cast iron pan to med-high heat and toast the chiles, sesame seed, onion, and garlic for 2 3 min, and set aside.  Place the chiles in boiling hot water and let simmer for 10 min. Drain. In the blender, process the soaked chiles, sesame seed, onion, garlic, cinnamon stick, bay leaf, and 1 cup of vegetable stock, until smooth.



Add the chocolate, mole paste, peanut butter, and 2 cups of vegetable stock to the chile mixture and blend until smooth. Strain and set aside. Add the mole to a large pot set to medium heat and bring to a simmer. Add 1 or 2 cups of vegetable stock to adjust consistency to your liking. Simmer for 7 mins. Stir often. Season to taste.



Boil water in a small pot. Add plantain slices, and boil for 20 min. or until fork tender. Remove from pot and mash with a fork, set aside. Heat 1 tbsp. of oil in a small sauté pan to medium heat. Add minced garlic and cook for 1 min. Add mashed plantains and stir into the garlic.



Gradually add 1 cup of vegetable stock to the plantains. You can continue to mash them or stir them vigorously with a wooden spoon. Add enough liquid so that they reach the consistency of mashed potatoes. Season to taste. Set aside.



Wrap the tortillas in a moist paper towel and cook in the microwave for 1 min. or until they become flexible and you are able to fold them. Fold tortillas in half and fill them with plantain mash. Place a spoonful of sauce on plate and place the filled tortillas in a row slightly overlapping each other. Pour enough sauce on top to coat them and sprinkle with sesame seeds.

Mexican chocolate comes in round tablets that are divided into triangles. For this recipe use 1 triangle. Use hot vegetable stock to adjust the consistency of the mole.