In a nonstick pan, heat up oil and add onion, plantain and tomatillo. Sauté on medium-high heat for about 10 minutes and then add 1 cup of Mexican Mole spice mixture. Lower the heat and add wine, salt and ½ cup of water. Cover and cook for 15 minutes. Transfer all ingredients into a blender. Add ½ cup water and purée until smooth and creamy.