3 tablespoons olive oil
1 cup finely chopped onions
Salt
Freshly ground black pepper
6 cups water
1 bay leaf
1 cup flour
2 eggs, beaten
1 cup bread crumbs
Essence, recipe follows
1/4 cup vegetable oil
1 tablespoon plus 1 teaspoon chopped garlic
1 small jalapeno, stemmed, seeded and chopped
1 pound dried black beans
1/2 cup small diced red onion
1 ear sweet corn, kernels removed from the cob
1 pound rock shrimp, peeled
1/2 cup small diced Roma tomatoes, cored and seeded
2 cups Red Mole Sauce, recipe follows, store bought ok
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon finely chopped fresh parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
12 chiles guajillos or chilcostles
1/2 pound (about 2 small) tomatoes, stewed
4 tablespoons melted lard or safflower oil
1/4 cup sesame seeds
1 1/2 tablespoons dried oregano
2 whole cloves
2 whole allspice
1 medium white onion, thickly sliced
9 small garlic cloves, peeled
1 (3 inch) cinnamon stick, broken into thin strips
1 small ripe plantain, peeled and cut into thick rounds
3 slices French bread
1 ounce Mexican chocolate
Sea salt
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