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1
In a saucepan, over medium heat, add in a Tbsp.
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2
of the oil.
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3
When the oil is warm, add in the onions.
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4
Season with salt and pepper.
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5
Saute/fry for 2 min.
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6
Stir in 1 Tbsp.
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7
of the garlic, jalapenos and black beans.
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8
Continue to saute/fry for 1 minute.
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9
Add in the water and bay leaf.
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10
Bring the liquid to a boil.
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11
Reduce the heat to medium-low and cook till the beans are tender, about 1 1/2 to 2 hrs.
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12
Remove from the heat and cold completely and strain.
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13
In a food processor, fitted with a metal blade, puree 3/4 of the mix till smooth.
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14
Add in water if it becomes thick.
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15
Season with salt and pepper.
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16
Remove from the processor and turn into a mixing bowl.
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17
Stir the remaining beans into the pureed beans.
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18
Season the flour, egg wash and bread crumbs with Essence.
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19
Divide the mix into eighths and form into individual rounds, about 1-inch thick.
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20
Dredge each cake in the seasoned flour.
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21
Dip each cake into the egg wash, letting the excess drip off.
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22
Dredge the cakes in the seasoned bread crumbs, coating completely.
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23
In a large saute/fry pan, over medium heat, add in the vegetable oil.
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24
When the oil is warm, but not smoking, pan-fry cakes till crispy, about 3 to 4 min on each side.
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25
In another saute/fry pan, over medium heat, add in the remaining 2 Tbsp.
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26
of extra virgin olive oil.
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27
Add in the red onions and corn.
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28
Season with salt and pepper.
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29
Saute/fry for 4 min.
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30
Season the shrimp with salt and pepper.
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31
Add in the shrimp to the vegetables.
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32
Continue to saute/fry for 2 min.
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33
Add in the tomatoes and remaining tsp.
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34
of garlic.
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35
Continue to saute/fry for 2 min.
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36
Stir in 1/4 c. of the Red Mole Sauce.
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37
Remove from the heat and add in the cilantro.
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38
Remove the cakes from the pan and drain on paper towels.
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39
To serve, spoon the sauce in the center of each plate.
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40
Place two cakes in the center of each plate.
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41
Spoon the shrimp mix over the cakes.
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42
Garnish with parsley.
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43
This recipe yields 4 servings.
