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

Ingredients

• 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

Directions

Preheat a large skillet or comal or griddle on medium-high heat and coat with lard or grapeseed oil.

In a large bowl, whisk together the masa harina, eggs and milk. Fold in the whites, butter, and scallions. Fold in the kernels and shrimp. Ladle about 4 ounces of batter into the hot oil. Brown on both sides, about 3 minutes a side. Drain on paper towels and season lightly with salt and pepper.

Plating: On a large plate, spread some mole. Top with pancakes, garnish with a dollop of huitlacoche butter.

Beverage: Chilled Brouilly (Gamay Grape)

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

Mix all together in a bowl and keep in the refrigerator.

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)

In a dry saucepan, toast the almonds, sesame seeds, 5-spice, cinnamon, and tea until slightly smoking. Add the onions, garlic, and ginger and saute for 1 minute. Add the chiles and 1/2 of the soaking liquid. Add the mango and Shoaxing wine. Add stock and simmer 5 to10 minutes until slightly reduced, and all alcohol is burned off. Add chocolate and heat several more minutes. Transfer to a blender and blend at high speed. Check for seasoning.