• 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)