Garcia's Multilingual Mole with Plantains
A rich, complex mole sauce featuring over 10 traditional ingredients, served over caramelized plantains to honor Hispanic heritage reflected in top surnames. This mexican-inspired desserts ready in about 65 minutes layers dried ancho chiles, sesame seeds, unsweetened cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 dried ancho chiles
- 1 tbsp sesame seeds
- 1 tbsp unsweetened cocoa powder
- 1/4 cup almonds
- 2 medium, diced tomatoes
- 3 cloves, minced garlic
- 1 1/2 cups chicken broth
- 2, sliced 1/4-inch thick ripe plantains
- 2 tbsp avocado oil
- 1/2 cinnamon stick
- 1/4 tsp salt
Instructions
- Step 1: Remove stems and seeds from chiles, then toast in a dry skillet over medium heat for 2 minutes until fragrant. Soak in hot water for 15 minutes, then drain.
- Step 2: In a blender, combine soaked chiles, 1 tbsp sesame seeds, 1 tbsp cocoa powder, 1/4 cup almonds, 2 diced tomatoes, 3 minced garlic cloves, and 1/2 cinnamon stick. Blend until smooth, adding 1/4 cup broth if needed.
- Step 3: Heat 2 tbsp avocado oil in a large pot over medium heat. Add blended sauce and cook for 8 minutes, stirring constantly until thickened and oil separates from sauce.
- Step 4: Stir in 1 1/2 cups chicken broth and 1/4 tsp salt, then simmer for 15 minutes. Meanwhile, fry plantain slices in 1 tbsp oil until golden and caramelized, about 4 minutes per side. Serve mole over plantains.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garcia's Multilingual Mole with Plantains take to make?
Total time is about 65 minutes (30 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Garcia's Multilingual Mole with Plantains?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Garcia's Multilingual Mole with Plantains?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garcia's Multilingual Mole with Plantains for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garcia's Multilingual Mole with Plantains?
Mexican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Love how the Mexican come through in every bite.
- ★★★★★
Used half the salt and it was still plenty flavorful.
