Platanos en Mole: Fried Plantains in Chocolate Sauce

Platanos en mole is one of those dishes that surprises people who think they know what mole is. In Guatemala, mole is not the complex 30-ingredient sauce of Oaxaca. Our mole is simpler: chocolate, cinnamon, a little sugar, and spice. Poured over golden-fried ripe plantains, it becomes a dessert that bridges the gap between savory and sweet.

This is a Semana Santa staple – you find it alongside torrejas and molletes during Holy Week. But unlike those seasonal dishes, platanos en mole appear year-round at panaderias and comedores. It works as dessert after a meal or as a merienda (afternoon snack) with a cup of coffee.

Ingredients

• 3 ripe plantains (yellow with black spots – not green)
• 3 oz (85g) Guatemalan chocolate or dark baking chocolate
• 1 cup water
• 1/4 cup sugar (adjust to taste)
• 1 cinnamon stick
• 2 whole cloves
• 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water
• Vegetable oil for frying
• Sesame seeds for garnish

Step-by-Step Instructions

Step 1: Fry the plantains. Peel the plantains and cut diagonally into 1/2-inch thick slices. Heat about 1/4 inch of oil in a skillet over medium heat. Fry the slices until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.

Step 2: Make the mole. In a saucepan, heat 1 cup of water with the cinnamon stick and cloves. Once simmering, break the chocolate into pieces and add it along with the sugar. Stir constantly over medium-low heat until the chocolate is fully melted and the sauce is smooth, about 5 minutes.

Step 3: Thicken. Stir the dissolved cornstarch into the sauce. Continue cooking for 3-5 minutes, stirring, until the mole thickens enough to coat the back of a spoon. Remove the cinnamon stick and cloves.

Step 4: Assemble and serve. Arrange the fried plantain slices on a plate. Pour the warm chocolate mole generously over the top. Sprinkle with toasted sesame seeds. Serve warm.

Como Lo Hacemos en Guatemala (Local Tips)

The plantains should be ripe but firm. Yellow with some black spots is perfect. Fully black plantains will be too soft and fall apart when frying. Green ones are not sweet enough.

Guatemalan chocolate from Coban has a distinctive character – coarser, less sweet, with a deep roasted cacao flavor. If you can find it at a Central American store, it is worth seeking out.

Some vendors add a pinch of chile to the mole for a subtle heat that contrasts with the sweetness. This is a Semana Santa variation worth trying.

Approximate Nutrition (per serving)

More Guatemalan recipes: Torrejas (Semana Santa) | Rellenitos (Plantain Dessert) | Atol de Elote

Related: Semana Santa 2026 | Guatemala Food Guide