1/4 cup vegetable oil
1/3 onion, finely chopped
1 tbsp plantain banana, chopped
1 tbsp green tomatillo, chopped
1 cup Mexican Mole spice mixture
1 tbsp white wine
1/4 tsp salt
In a nonstick pan, heat up oil and add onion, plantain and tomatillo.
Saute on medium-high heat for about 10 minutes and then add 1 cup of Mexican Mole spice mixture.
Lower the heat and add wine, salt and ¢ cup of water.
Cover and cook for 15 minutes.
Transfer all ingredients into a blender.
Add 1/2 cup water and pure until smooth and creamy.
Serve over your favorite roasted meat.