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

  • Yield : 4 servings
  • Cook Time : 6m
  • Ready In : 6m
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  • 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
  • 1/4 pound butter, softened
  • 1/2 cup huitlacoche, removed from corn and Sauteed until just tender
  • 1 lime, juiced
  • Salt
  • Black pepper
  • 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)


Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 5

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.

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