Plantain enmoladas (Enmoladas de platano macho) from Plantas: Modern Vegan Recipes for Traditional Mexican Cooking (page 199) by Alexa Soto

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AmomentOfMusic on January 07, 2026

    I was overall happy with the recipe: the plantains provided a nice simple filling to contrast with the mole. I was afraid the whole meal would read too much like a sweet crepe but the balance was just right. Unfortunately however, my execution left something to be desired, lol. So some advice to newbies to Mexican cooking such as myself: first, make sure you are using ripe plantain. Mine was still a touch green, and while not inedible, it was difficult to mash, even boiling for longer. Second, take the time to look up videos of people dipping tortillas into the sauce. My technique was completely wrong, using a deep pot instead of a shallow frying pan. The result was sad ripped tortillas. I ended up just spooning the sauce over as a last resort. So don't be like me and visit Soto's Instagram beforehand for an illustration of the proper method. I do think the mistakes were mostly mine, though some pictures of the process would have been helpful.

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