Black Bean Cakes With Sauteed Rock Shrimp And Mole Sauc P Recipe

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Servings: 1


  • 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


  1. 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 garlic, jalapenos and black beans. Continue to saute/fry for 1 minute. Add in the water and bay leaf. Bring the liquid to a boil. Reduce the heat to medium low and cook till the beans are tender, about 1 1/2 to 2 hrs. Remove from the heat and cold completely and strain. In a food processor, fitted with a metal blade, puree 3/4 of the mix till smooth. Add in 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 mix into eighths and form into individual rounds, about 1-inch thick. Dredge each cake in the seasoned flour.
  2. 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/fry pan, over medium heat, add in the vegetable oil. When the oil is warm, but not smoking, pan-fry till crispy, about 3 to 4 min on each side. In another saute/fry pan, over medium heat, add in the remaining 2 Tbsp. of extra virgin olive oil. Add in the red onions and corn.
  3. Season with salt and pepper. Saute/fry for 4 min. Season the shrimp with salt and pepper. Add in the shrimp to the vegetables. Continue to saute/fry for 2 min. Add in the tomatoes and remaining tsp. of garlic. Continue to saute/fry for 2 min. Stir in 1/4 c. of the Mole Sauce. Remove from the heat and add in 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 mix over the cakes. Garnish with parsley.
  4. Yield: 4 servings
  5. RED MOLE SAUCE:Remove the stems, if any, from the chiles, slit them open, and remove veins and seeds. Toast the chiles on a warm comale for a few seconds on each side, pressing them down till the inside flesh turns an opaque, tobacco color. Rinse the chiles in cool water, cover with warm water, and set aside to soak for about 15 min. Put the tomatoes into a blender jar and blend briefly. Heat 1 Tbsp. of the lard and fry the sesame seeds for a few seconds till a deep golden.
  6. Transfer with a slotted spoon, draining them as much as possible, to the blender jar; add in
  7. continued in part 2


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