Jason's Cooking Club

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

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

from Jason McKinney

Mexican-Japanese Fusion·130 min·Hard·2 servings

plan ahead · 1–1.5h mole simmer (partly unattended)

Ingredients

produce

100g guajillo peppers, seeds and stems removed
90g green onion (white part)
30g garlic, minced
30g fresh ginger, minced
60ml fresh lime juice
12–15 butter or baby gem lettuce leaves
30 ml fresh cilantro leaves
4 lime wedges

meat + seafood

500g fresh white fish fillets (snapper or sea bass)

dairy

120g lard or clarified butter
1 egg yolk

pantry

120g peanut oil
45g raw peanuts
45g roasted white sesame seeds
45g roasted black sesame seeds
60g gochujang
950ml chicken stock or water
80ml apple cider vinegar
30ml soy sauce
60g dark brown sugar
28g dark chocolate (70% cacao)
Kosher salt, to taste
150g all-purpose flour
75g cornstarch
200ml ice-cold water
Pinch of sea salt
1.5L neutral oil for frying
15 ml mixed sesame seeds (white and black)

Method

01
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.
02
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.
03
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.
04
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.
05
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.
06
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.

you'll needLarge shallow potHeavy pot or fryerBlenderSlotted spoonCazuela or medium pot

notes — what you'd change next time

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MEXICAN-JAPANESE FUSION · 130 MIN HANDS-ON · HARD

plan ahead 1–1.5h mole simmer (partly unattended)

Charred Sesame Mole Tacos

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

— JASON MCKINNEY

Jason McKinney

not yet rated

the plate

method — 6 steps

01
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.
02
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.
03
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.
04
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.
05
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.
06
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.