4 large green plantains, trimmed, peeled and halved widthwise
Vegetable oil, for frying
1/2 cup mayonnaise
2 tablespoons packaged mole sauce
3 tablespoons adobo sauce
Zest and juice of 1 lime (about 2 tablespoons juice)
1 teaspoon cilantro, finely chopped
In a small bowl, whisk together the cumin, paprika, chili powder, onion powder and salt. Set aside.
Push a skewer into each plantain half. Using a paring knife, slice through the plantain, rotating the fruit with your hand to create a spiral. Carefully extend with your fingers to elongate the shape. Repeat with all the plantains. Roll the plantains in half of the spice mixture.
Fill a wide stock pot or Dutch oven about halfway up with vegetable oil, and heat to 360°F. Fry the plantain skewers in batches for about 2 1/2 - 3 minutes, or until golden brown. Transfer to paper towel-lined plate. Season immediately with remaining spice mixture.
For the sauce, whisk together the mayonnaise, mole sauce, adobo sauce, lime zest, lime juice and cilantro. Serve with plantains.