Mole Negro Oaxaqueno

Heat 1/4 cup butter in a skillet over medium high heat and saute plantain until golden brown on both sides. Transfer plantains to a platter lined with paper towels. In a separate non-stick skillet, heat remaining tablespoon butter and saute pumpkin seeds until golden and set aside. Repeat with sesame seeds. In a food processor, puree together pumpkin seeds, chili, sesame seeds, raisins, champurradas and tomatoes. Strain mixture into a casserole dish over medium heat. Add pieces of chocolate, stirring until melted and well blended. Season to taste with salt and pepper and sugar. Add sauteed plantains. Simmer 1-2 minutes until ready to serve. If desired, sprinkle some toasted sesame seeds on top for garnish. NOTE: Champurradas are a Guatemalan bread available at specialty bakeries. Don't forget to soak the dried chile in water for 20-25 minutes before pureeing.