Camarones San Bartolo Mezcal Recipe

Marinate the shrimp

In a bowl, combine shrimp with mezcal, lime juice, orange zest, salt, and pepper. Toss to coat and marinate 20 minutes.

Cook the shrimp

Pat dry the shrimp and sear in a hot skillet with olive oil until pink and just cooked through, about 2-3 minutes per side. Remove from heat and keep warm.

Toast and soak chiles

Toast ancho, pasilla, and mulato chiles in a dry skillet until fragrant, then transfer to a bowl and cover with hot water. Soak 20 minutes until softened.

Toast aromatics and nuts

In the same skillet, toast garlic, onion, almonds, sesame seeds, and bread slices until lightly browned.

Blend the poblano mole

Drain the chiles and blend with soaked vegetables, toasted aromatics, tomato, bread, dark chocolate, and broth until very smooth.

Simmer and season

Pour the blended sauce into a saucepan. Add salt, cinnamon, and cloves. Simmer 25-30 minutes, stirring occasionally, until richly thick.

Roast and blend tomatillos

Roast tomatillos, jalapeño, and garlic until softened and slightly charred. Transfer to blender with cilantro and pumpkin seeds.

Cook and emulsify

Add oil and broth to blender and blend until smooth. Pour into a skillet and simmer 15-20 minutes. Season with salt.

Toast and rehydrate chiles

Toast guajillo and chipotle chiles, then soak in hot water until pliable.

Toast aromatics and nuts

Sauté onion and garlic in oil until softened. Toast bread slices and peanuts until golden.

Blend and simmer

Blend rehydrated chiles with toasted aromatics, bread, peanuts, cocoa, chocolate and broth. Simmer 20-30 minutes until thick.

Spread a line of each mole on plates. Top with the seared shrimp and serve with warm tortillas, lime wedges, and chopped cilantro.