Charred Sesame Mole Tacos

Name: Charred Sesame Mole Tacos
Total time: 130 min
Cuisine: Mexican-Japanese Fusion
Ingredients: 100g guajillo peppers, seeds and stems removed (Sesame Mole); 120g peanut oil (Sesame Mole); 90g green onion (white part) (Sesame Mole); 30g garlic, minced (Sesame Mole); 30g fresh ginger, minced (Sesame Mole); 45g raw peanuts (Sesame Mole); 45g roasted white sesame seeds (Sesame Mole); 45g roasted black sesame seeds (Sesame Mole); 60g gochujang (Sesame Mole); 120g lard or clarified butter (Sesame Mole); 950ml chicken stock or water (Sesame Mole); 80ml apple cider vinegar (Sesame Mole); 30ml soy sauce (Sesame Mole); 60g dark brown sugar (Sesame Mole); 28g dark chocolate (70% cacao) (Sesame Mole); 60ml fresh lime juice (Sesame Mole); Kosher salt, to taste (Sesame Mole); 500g fresh white fish fillets (snapper or sea bass) (Tempura Fish); 150g all-purpose flour (Tempura Fish); 75g cornstarch (Tempura Fish); 200ml ice-cold water (Tempura Fish); 1 egg yolk (Tempura Fish); Pinch of sea salt (Tempura Fish); 1.5L neutral oil for frying (Tempura Fish); 12–15 butter or baby gem lettuce leaves (Assembly); 2 tbsp fresh cilantro leaves (Assembly); 1 tbsp mixed sesame seeds (white and black) (Assembly); 4 lime wedges (Assembly)

My recipe

Make the sesame mole 1–2 days ahead and store in the fridge.

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Total2 hr 10 min

LevelHard

AheadYes

1–1.5h mole simmer (partly unattended)

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Ingredients

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Units

100g guajillo peppers, seeds and stems removed, Sesame Mole
120g peanut oil, Sesame Mole
90g green onion (white part), Sesame Mole
30g garlic, minced, Sesame Mole
30g fresh ginger, minced, Sesame Mole
45g raw peanuts, Sesame Mole
45g roasted white sesame seeds, Sesame Mole
45g roasted black sesame seeds, Sesame Mole
60g gochujang, Sesame Mole
120g lard or clarified butter, Sesame Mole
950ml chicken stock or water, Sesame Mole
80ml apple cider vinegar, Sesame Mole
30ml soy sauce, Sesame Mole
60g dark brown sugar, Sesame Mole
28g dark chocolate (70% cacao), Sesame Mole
60ml fresh lime juice, Sesame Mole
Kosher salt, to taste, Sesame Mole
500g fresh white fish fillets (snapper or sea bass), Tempura Fish
150g all-purpose flour, Tempura Fish
75g cornstarch, Tempura Fish
200ml ice-cold water, Tempura Fish
1 egg yolk, Tempura Fish
Pinch of sea salt, Tempura Fish
1.5L neutral oil for frying, Tempura Fish
12–15 butter or baby gem lettuce leaves, Assembly
30 ml fresh cilantro leaves, Assembly
15 ml mixed sesame seeds (white and black), Assembly
4 lime wedges, Assembly

Shopping list →Tools

Large shallow potHeavy pot or fryerBlenderSlotted spoonCazuela or medium pot

Method

1
Toast chiles. Heat peanut oil over medium-high. Toast guajillo chiles 5 min until aromatic. Transfer to a bowl. Reduce heat to medium-low. Cook green onion, garlic, and ginger 2–4 min. Transfer to bowl.
2
Toast peanuts. Toast raw peanuts in remaining oil 6–10 min until dark golden. Transfer to bowl. Toast white and black sesame seeds until aromatic. Transfer seeds and oil to bowl.
3
Blend mole base. Combine all toasted ingredients with gochujang in blender. Blend until paste forms. Heat lard over medium-low. Fry mole paste 3–4 min until aromatic.
4
Simmer mole. Add stock, apple cider vinegar, soy sauce, brown sugar. Simmer 1–1.5 hrs until thickened. Cool slightly. Blend with dark chocolate until smooth. Stir in lime juice and season with kosher salt.
5
Make tempura batter. Whisk flour and cornstarch. Mix egg yolk and ice-cold water. Fold wet into dry — batter should be lumpy. Heat oil to 350°F (175°C). Dip fish pieces in batter, fry 2–3 min until golden. Drain on paper towels.
6
Assemble tacos. Spoon 25ml mole into each lettuce cup. Add one piece of tempura fish. Sprinkle with cilantro, sesame seeds, and lime zest. Serve immediately with lime wedges.