Ninfa Moreno Orea samples Ming's recipe in Mexico.

Ingredients:

2 ancho chilies and 2 pasilla chilies that have been briefly toasted and soaked in 2 cups of warm water for 15 minutes
1/4-cup whole almonds
2 Tbs. sesame seeds
1 Tbs. Chinese five spice powder
1 tsp. Mexican cinnamon
1/2-Tbs. jasmine tealeaves
1 onion, sliced
1 garlic clove
2 tsp. ginger
1 tsp. cinnamon
1 tsp. five-spice
1 cup mango
1 cup chicken stock
2 pieces of Mexican Chocolate
1/2-cup Chinese rice wine

Directions:

1. Pre-heat a large skillet or comal or griddle on medium high heat and coat with lard or grapeseed oil.
   
2. Add all ingredients, cook until colorful.
   
3. Bring ingredients to a simmer and than reduce by 20 percent (needs to get thick).
   
4. Put into blender and create mole sauce.

Plating: Put mole down in three lines and add scallions to plate. Place pancakes, one to each line of mole, then take huitlacoche butter and spoon a bit onto each pancake. Ready to serve.

Wine: Brouilly: Domaine du Monnet (a light and fruity red wine).

Copyright, 2000, Ming Tsai, All Rights Reserved