Mole de plátano (plantain mole)

Instructions

1. Toast the deseeded chili dry in a hot pan for 30 seconds on each side, then soak it in hot water for 15 minutes.
2. Peel the plantains and cut them into thick rounds, then fry them in a pan with a little oil, 3 minutes per side.
3. In a dry pan, toast the sesame seeds until golden, then set them aside.
4. Blend the plantains, grilled tomatoes, onion, garlic, drained chili, sesame, cinnamon, anise and cloves with a little broth.
5. Heat the purée in a pot, add the chocolate and the remaining broth, then simmer for 25 minutes over low heat, stirring.
6. Season with salt and pepper and serve the sauce very hot, spooned over poultry or with rice.