Crepas de Cajeta

RECIPE

makes 4 servings
INGREDIENTS

1/2 cup peanuts; toasted

• 1/2 cup almonds; toasted

• 1/4 cup walnuts; toasted

• 1/4 cup sesame seeds; toasted

• 2/3 cup lard; melted

• 2 cups sweet plantains

• 1 1/2 cups onion; roughly chopped

• 6 cloves of garlic, chopped

• 2 cinnamon sticks; toasted

• 4 cloves; toasted

• 1/3 cup pasilla chiles

• 1/3 cup ancho chiles

• 1/3 cup mulato chiles

• 1/8 cup Mexican chocolate

• 1/8 cup dark chocolate

• 3/4 cup raisins

• 1/4 lb animal crackers; fried

• 2.8 oz honey

• 1 qt chicken stock

• 3 1/2 tbp salt

• 1/2 piloncillo cone

• 1/3 cup brown sugar

Directions:

1. Remove the stems from the chiles and fry in the deep fryer until well toasted, being sure not to burn.

2. Bring a very large, wide saucepan to high heat on the stove and add the lard. Saute the plantains until golden brown and remove. 

3. Add the onions, cook until translucent. Add the sesame seeds, cinnamon stick, anise seeds, cloves and animal crackers and toast well.

4. Add all the ingredients to the pot and bring to a simmer.  Simmer over low heat for 4 hours. 

5. Blend sauce with an emulsion mixer and then strain through a fine china cap.  Reserve sauce in refrigerator. Heat up and serve with your favorite protein.