Meanwhile, peel the plantains (just as you peel a banana) and slice them crosswise into 1-inch thick pieces. Heat 3 inches of oil in a deep skillet over medium heat and fry the plantain slices until they’re golden. Scoop them out with a slotted spoon or a skimmer and add them to the mole pot along with the chocolate and tortillas. Simmer for 15 minutes more.
Remove the pot from the heat and let the mixture cool to room temperature. Puree the mole in batches in a blender until it’s very smooth. Season with salt to taste. Store in airtight containers.
This recipe was originally published in Simple Food, Big Flavor (Simon & Schuster).
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