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Ingredients

• 3 Tbsp. Extra virgin olive oil
• 1 c. Finely minced onions
•     Salt
•     Freshly grnd black pepper
• 1 Tbsp. Plus 1 tsp. minced garlic
• 1 sm Jalapeno, stemmed, seeded and minced
• 1 lb Dry black beans
• 6 c. Water
• 1 x Bay leaf
• 1 c. Flour
• 2 x Large eggs, beaten
• 1 c. Bread crumbs
•     Essence
• 1/4 c. Vegetable oil
• 1/2 c. Small diced red onion
• 1 x 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 possibly see following recipe
• 1 Tbsp. Finely minced fresh cilantro leaves
• 1 Tbsp. Finely minced fresh parsley leaves
• 12 x Chiles guajillos or possibly chilcostles
• 1/2 lb Tomatoes, stewed (about 2 small)
• 4 Tbsp. Melted lard or possibly safflower oil
• 1/4 c. Sesame seeds
• 1 1/2 Tbsp. Dry oregano
• 2 whl cloves
• 2 whl allspice
• 1 med White onion, thickly sliced
• 9 sm Garlic cloves, peeled
• 1 x Cinnamon stick, broken into thin strips (3-inch)
• 1 sm Ripe plantain, peeled and cut into thick rounds
• 3 slc French bread
• 1 ounce Mexican chocolate
•     Sea salt to taste

Description

In A Saucepan, Over Medium Heat, Add In A Tbsp. Of The Oil. When The Oil Is Warm, Add In The Onions. Season With Salt And Pepper. Saute/fry For 2 Min. Stir In 1 Tbsp. Of The…

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