Ingredients
- ¼ cup vegetable oil
- 1/3 onion, finely chopped
- 1 tbsp plantain banana, chopped
- 1 tbsp green tomatillo, chopped
- 1 cup Mexican Mole Spice
- 1 tbsp white wine
- ¼ tsp salt
- 1 cup Hot Water
Directions
In a nonstick pan, heat up oil and add onion, plantain and tomatillo. Sauté 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 ½ cup of water. Cover and cook for 15 minutes. Transfer all ingredients into a blender. Add ½ cup water and purée until smooth and creamy.
Serve over your favorite roasted meat.
ENJOY!!
