Chilaquiles de Mole Negro con Plátano Macho

1.Heat the vegetable oil in a large skillet over medium-high heat until shimmering.

2.Fry the tortilla triangles in batches until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while hot.

3.In a separate saucepan, combine the mole negro sauce and water (½ cup). Heat over low heat until warmed through, stirring occasionally to combine.

4.In another skillet, melt the brown sugar (2 tablespoons) over medium heat until it begins to caramelize. Add the sliced plantains and cook for about 3-4 minutes on each side until golden and caramelized. Remove from heat and set aside.

5.To assemble, place a generous layer of the crispy tortilla chips on a serving platter. Drizzle the warm mole sauce over the chips, ensuring they are well coated.

6.Top with the caramelized plantains, sprinkle with toasted sesame seeds, and finish with crumbled cotija cheese.

7.Garnish with fresh cilantro leaves and serve immediately.