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

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.