• ¼ cup plus 1 tablespoon butter
  • 4 plantains, ripe and 3" slice
  • 1 ½ ounces pumpkin seeds
  • 1 pasilla chile, grilled
  • 1 ounce sesame seeds, grilled
  • 2 ounces raisins
  • 2 champurradas (a Guatemalan bread available at specialty bakeries)
  • ¾ pound tomatoes, diced
  • 4 ounces bittersweet chocolate, chopped
  • Salt and pepper
  • Sugar


Heat 1/4 cup butter in a skillet over medium high heat and saute plantain until golden brown on both sides.

Transfer plantains to a platter lined with paper towels.

In a separate non-stick skillet, heat remaining tablespoon butter and saute pumpkin seeds until golden and set aside. Repeat with sesame seeds.

In a food processor, puree together pumpkin seeds, chili, sesame seeds, raisins, champurradas and tomatoes.

Strain mixture into a casserole dish over medium heat.

Add pieces of chocolate, stirring until melted and well blended.

Season to taste with salt and pepper and sugar.

Add sauteed plantains.

Simmer 1-2 minutes until ready to serve.

If desired, sprinkle some toasted sesame seeds on top for garnish.

Don't forget to soak the dried chile in water for 20-25 minutes before pureeing.

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  • Alimento base: Chocolate
  • Dificultad: Easy
  • Tiempo preparación: 60 min.
  • Comensales: 8
  • Estacionalidad: All year
  • País: Mexico
  • Comunidad:
  • Típica de: Mexico
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: Yes