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

  • Level: Easy
  • Total: 1 hr 6 min
  • Prep: 1 hr
  • Cook: 6 min
  • Yield: 4 servings
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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

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)

Directions

  1. Preheat a large skillet or comal or griddle on medium-high heat and coat with lard or grapeseed oil.
  2. 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.
  3. Plating: On a large plate, spread some mole. Top with pancakes, garnish with a dollop of huitlacoche butter.

Huitalacoche butter:

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

Ming's Mole Sauce:

  1. 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.

Cook’s Note

Beverage: Chilled Brouilly (Gamay Grape)

Shrimp and Mango Adobado Salad with Roasted Corn and Avocado Salsa