| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Vegetables | French | Emlive08, New | 1 | servings |
INGREDIENTS
| 3 | tb | Olive oil |
| 1 | c | Finely chopped onions |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | tb | Plus 1 teaspoon chopped garlic |
| 1 | sm | Jalapeno; stemmed, seeded and |
| ; chopped | ||
| 1 | lb | Dried black beans |
| 6 | c | Water |
| 1 | Bay leaf | |
| 1 | c | Flour |
| 2 | Eggs; beaten | |
| 1 | c | Bread crumbs |
| Essence | ||
| 1/4 | c | Vegetable oil |
| 1/2 | c | Small diced red onion |
| 1 | Ear sweet corn; kernels removed | |
| ; from the cob | ||
| 1 | lb | Rock shrimp; peeled |
| 1/2 | c | Small diced Roma tomatoes; cored and seeded |
| 2 | c | Mole Sauce; available in |
| ; specialty food | ||
| ; stores or see | ||
| ; following recipe | ||
| 1 | tb | Finely chopped fresh cilantro leaves |
| 1 | tb | Finely chopped fresh parsley leaves |
| 12 | Chiles guajillos or chilcostles | |
| 1/2 | lb | Tomatoes; stewed (about 2 |
| ; small) | ||
| 4 | tb | Melted lard or safflower oil |
| 1/4 | c | Sesame seeds |
| 1 1/2 | tb | Dried oregano |
| 2 | Whole cloves | |
| 2 | Whole allspice | |
| 1 | md | White onion; thickly sliced |
| 9 | sm | Garlic cloves; peeled |
| 1 | Cinnamon stick; broken into thin | |
| ; strips (3-inch) | ||
| 1 | sm | Ripe plantain; peeled and cut into |
| ; thick rounds | ||
| 3 | sl | French bread |
| 1 | oz | Mexican chocolate |
| Sea salt to taste |
INSTRUCTIONS
RED MOLE SAUCE In a saucepan, over medium heat, add a tablespoon of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Stir in 1 tablespoon of the garlic, jalapenos and black beans. Continue to saute for 1 minute. Add the water and bay leaf. Bring the liquid to a boil. Reduce the heat to medium low and cook until the beans are tender, about 1 1/2 to 2 hours. Remove from the heat and cool completely and strain. In a food processor, fitted with a metal blade, puree 3/4 of the mixture until smooth. Add water if it becomes thick. Season with salt and pepper. Remove from the processor and turn into a mixing bowl. Stir the remaining beans into the pureed beans. Season the flour, egg wash and bread crumbs with Essence. Divide the mixture into eighths and form into individual rounds, about 1-inch thick. Dredge each cake in the seasoned flour. Dip each cake into the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating completely. In a large saute pan, over medium heat, add the vegetable oil. When the oil is hot, but not smoking, pan-fry until crispy, about 3 to 4 minutes on each side. In another saute pan, over medium heat, add the remaining 2 tablespoons of olive oil. Add the red onions and corn. Season with salt and pepper. Saute for 4 minutes. Season the shrimp with salt and pepper. Add the shrimp to the vegetables. Continue to saute for 2 minutes. Add the tomatoes and remaining teaspoon of garlic. Continue to saute for 2 minutes. Stir in 1/4 cup of the Mole Sauce. Remove from the heat and add the cilantro. Remove the cakes from the pan and drain on paper towels. To serve, spoon the sauce in the center of each plate. Place two cakes in the center of each plate. Spoon the shrimp mixture over the cakes. Garnish with parsley. Yield: 4 servings RED MOLE SAUCE: Remove the stems, if any, from the chiles, slit them open, and remove veins and seeds. Toast the chiles on a hot comale for a few seconds on each side, pressing them down until the inside flesh turns an opaque, tobacco color. Rinse the chiles in cold water, cover with hot water, and set aside to soak for about 15 minutes. Put the tomatoes into a blender jar and blend briefly. Heat 1 tablespoon of the lard and fry the sesame seeds for a few seconds until a deep golden brown. Transfer with a slotted spoon, draining them as much as possible, to the blender jar; add continued in part 2
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