Corn and Shrimp 'Pancakes' Topped with Huitlacoche Butter and Ming's Mole Sauce

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Lard or grapeseed oil, to cook

1 cup masa harina

2 egg yolks

1 cup milk

3 egg whites, whipped to soft peak

1/4 cup melted butter

1/4 cup sliced scallions

1 cup corn kernels taken off a cob that has been dry roasted with the husk on until blackened

1 pound shrimp shelled, de-veined, and cut into 1/4 inch dice

Salt and black pepper

Huitlacoche butter, recipe follows

Ming's Mole sauce, recipe follows

Huitalacoche butter:

1/4 pound butter, softened

1/2 cup huitlacoche, removed from corn and Sauteed until just tender

1 lime, juiced

Salt

Black pepper

Ming's Mole Sauce:

1/4 cup whole almonds

2 tablespoons sesame seeds

1 tablespoon Chinese 5-spice powder

1 teaspoon Mexican cinnamon

1/2 tablespoon jasmine tea leaves

1 onion, sliced

4 cloves garlic

2 pieces ginger, thin sliced

2 ancho chiles, toasted briefly and soaked in 1 cup warm water for 15 minutes

2 pasilla chiles toasted briefly and soaked in 1 cup warm water for 15 minutes

1 small mango, peeled and chopped

1/4 cup Shaoxing rice wine

2 cups chicken stock

1/2 ounce Mexican chocolate (1/4 tablet)