Molotes Recipe

Prepare plantains

Peel the ripe plantains and cut into large chunks. Steam or simmer in lightly salted water until very tender, about 12–15 minutes. Drain well and transfer to a bowl.

Make plantain dough

Mash the cooked plantains thoroughly until mostly smooth. Add masa harina and salt and pepper, and mix into a pliable dough. If dough feels dry, add up to 2 tablespoons water; if too sticky, dust with a little more masa. The dough should hold shape for forming.

Form molotes

Lightly oil your hands and form the dough into 3 oblong croquettes (about 2–3 inches long). Lightly roll each in the 1/4 cup flour to help seal and dry the surface. Chill on a plate for 10 minutes to firm up.

Fry

Heat 1 cup vegetable oil in a heavy skillet over medium heat to 350°F (medium-high). Fry the molotes in batches (do not overcrowd) until golden brown and crisp, about 2–3 minutes per side. Transfer to a paper towel-lined plate to drain and keep warm in a low oven if needed.

Toast chiles and seeds

Heat a dry skillet over medium heat. Briefly toast the dried chiles (30–60 seconds each side) until fragrant but not burnt. Remove and set aside. In the same skillet toast the sesame seeds, almonds, and peanuts until golden and fragrant, 1–2 minutes. Remove and set aside.

Rehydrate chiles

Remove stems and seeds from the toasted chiles. Place chiles in a bowl and cover with hot water; let soak 15 minutes until soft. Reserve soaking liquid.

Roast tomato and aromatics

While chiles soak, char or roast the tomato, onion quarters, and garlic cloves in the dry skillet or under a broiler until blackened in spots and softened, about 6–8 minutes. Peel the garlic after roasting.

Sauté toasted bread/tortilla

In the skillet, add 1 tablespoon oil and fry the torn tortilla piece and raisins briefly until toasted and puffed, about 1 minute.

Blend sauce

Transfer rehydrated chiles (drained but keep 1/4 cup soaking liquid), roasted tomato, onion, garlic, toasted nuts and seeds, fried tortilla, raisins, cinnamon, cumin and 1 cup stock to a blender. Blend until very smooth, adding up to reserved chile soaking liquid or more stock to reach a silky, pourable consistency (about 1–1.25 cups total liquid). Strain through a fine-mesh sieve into a saucepan for an ultra-smooth mole (optional but recommended).

Finish mole

Simmer the strained mole gently over low heat for 8–10 minutes, stirring to prevent sticking. Add chopped dark chocolate and stir until melted and incorporated. Season with 1/2 teaspoon salt and adjust sweetness or salt to taste. Keep warm; if too thick, thin with a splash more stock.

Prepare nut créme fraîche

In a small bowl combine the créme fraîche with toasted chopped pecans and almonds, lime juice, honey (if using) and 1/8 teaspoon salt. Stir until evenly mixed. The nuts should remain a little textured. Taste and adjust salt or lime.

Prepare panela

Cut or crumble the panela cheese into small pieces suitable for sprinkling over the molotes.

Place three warm molotes on each plate. Spoon 2–3 tablespoons of warmed mole poblano over and around the molotes (enough to coat but not drown them).

Dot or drizzle about 1 tablespoon of the créme fraîche with nuts on each plate beside the molotes, or use a small spoonful atop each croquette for contrast.

Scatter crumbled panela cheese over the plated molotes, sprinkle toasted sesame seeds and chopped toasted nuts for extra crunch, and garnish with cilantro leaves. Serve with lime wedges on the side.