Name: Plantain Aztec Cake with Mole
Prep time: 90 min
Cook time: 50 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 tablespoon vegetable oil; 250 grams ground beef; 250 grams ground pork; 1/4 onions, finely chopped; 1 clove garlic, finely chopped; 1/4 cups tomato purée; 1/2 cups corn kernels, white; 1/2 cups pumpkin, in cubes; 1/2 cups Poblano chile, deveined, roasted, skinless, and diced; 1/2 teaspoons oregano; 1/4 teaspoons cumin; salt and pepper; vegetable oil, for frying; 6 plantains; 2 packages Doña María® ready-to-serve red mole sauce, (270 g each); 1 cup sour cream; 2 cups Chihuahua cheese, grated; parsley, fried for garnish; avocado, in a fan, for garnish; baby corn, roasted for garnish; green onion, in rings, for garnish

Preparation

40 mins

50 mins

Low

Preheat the oven to 180°C. For the filling, in a deep skillet, cook the meat with the oil over medium heat until it changes color. Add the onion and garlic, the tomato puree, and cook for 5 minutes. Add the vegetables, the spices, and cook for about 15 minutes. Season and set aside.

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Plantain Aztec Cake with Mole

Ingredients

Preparation

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