Charred Sesame Mole Tacos

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

My recipe

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

TotalAbout 2 hours

ServesAbout 4

LevelHard

AheadA little

About 2½ hours if you’re slow · About 2 hours if you push

Ahead: 1–1.5h mole simmer (partly unattended)

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Ingredients

0/28

Scale−Serves about 4+

Units

Sesame Mole
100 gguajillo peppers, seeds and stems removed
120 gpeanut oil
90 ggreen onion (white part)
30 ggarlic, minced
30 gfresh ginger, minced
45 graw peanuts
45 groasted white sesame seeds
45 groasted black sesame seeds
60 ggochujang
120 glard or clarified butter
950 mlchicken stock or water
80 mlapple cider vinegar
30 mlsoy sauce
60 gdark brown sugar
28 gdark chocolate (70% cacao)
60 mlfresh lime juice
Kosher salt, to taste
Tempura Fish
500 gfresh white fish fillets (snapper or sea bass)
150 gall-purpose flour
75 gcornstarch
200 mlice-cold water
1egg yolk
Pinch of sea salt
1.5 Lneutral oil for frying
Assembly
12–15butter or baby gem lettuce leaves
2 tbspfresh cilantro leaves
1 tbspmixed sesame seeds (white and black)
4lime wedges

Shopping list →Tools

Large shallow potHeavy pot or fryerBlenderSlotted spoonCazuela or medium pot

Method

chefjasonmckinney.com/recipes/sesame-mole-tacos

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.Timer: 5 min
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.Timer: 6 min
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.Timer: 3 min
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.Timer: 1 hr
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 175°C. Dip fish pieces in batter, fry 2–3 min until golden. Drain on paper towels.Timer: 2 min
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.