Plantain Patties with Black Mole
We present to you a delicious recipe, plantain patties filled with ground meat and Oaxacan black mole. It is a very flavorful preparation, especially if you use the Almond Black Mole Style Oaxaca Mestiza Cuisine®.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 jar mole sauce, Almond Black Mole Style Oaxaca Mestiza Cuisine®.
- 4 plantains, ripe cooked with its skin
- 20 grams piloncillo, grated
- 500 grams ground meat, pork
- 1/4 onions, finely chopped
- 1 clove garlic, chopped
- 50 grams raisins
- 50 grams pine nuts
- 300 milliliters chicken bullion
- 250 milliliters vegetable oil
- 4 teaspoons salt
- 1 teaspoon pepper
- 1/2 cups flour
Preparation
10 mins
40 mins
Low
- Heat the oil in a pan over low heat, sauté the garlic and onion.
- Add the meat and fry it well.
- Incorporate the raisins, then the pine nuts, season with salt and pepper, and set aside.
- Make a puree with the cooked plantains, add the grated piloncillo, season with salt and pepper, and form the patties (pour a little flour on your hands to prevent the plantain from sticking). Fill them with the ground meat that we prepared earlier. Fry them and drain the excess fat.
- Heat the mole in a clay pot and add the chicken broth to achieve a more liquid consistency. Adjust the seasoning, add the patties, and cook for 20 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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