In a saucepan
, over medium heat, add a tablespoon of the oil. When the oil is hot, add the onions
. Season with salt and pepper. Saute for 2 minutes. Stir in 1 tablespoon of the garlic, jalapenos, and black beans. Continue to saute for 1 minute. Add the water and bay leaf
. Bring the liquid to a boil. Reduce the heat to medium low and cook until the beans are tender, about 1 1/2 to 2 hours.
Remove from the heat and cool completely and strain
. In a food processor
, fitted with a metal blade, puree 3/4 of the mixture until smooth. Add water if it becomes thick. Season with salt and pepper. Remove from the processor and turn into a mixing bowl. Stir the remaining beans into the pureed beans. Season the flour, egg wash and bread crumbs with Essence.
Divide the mixture into eighths and form into individual rounds, about 1-inch thick. Dredge
each cake in the seasoned flour. Dip each cake into the egg wash
, letting the excess drip off. Dredge the cakes
in the seasoned bread crumbs, coating completely. In a large saute pan, over medium heat, add the vegetable oil. When the oil is hot, but not smoking, pan fry
until crispy, about 3 to 4 minutes on each side.
In another saute pan, over medium heat, add the remaining 2 tablespoons of olive oil. Add the red onions and corn
. Season with salt and pepper. Saute for 4 minutes. Season the shrimp with salt and pepper. Add the shrimp to the vegetables. Continue to saute for 2 minutes. Add the tomatoes
and remaining teaspoon of garlic. Continue to saute for 2 minutes. Stir in 1/4 cup of the Mole Sauce. Remove from the heat and add the cilantro
Remove the cakes from the pan and drain
on paper towels. To serve, spoon the sauce in the center of each plate. Place 2 cakes in the center of each plate. Spoon the shrimp mixture over the cakes. Garnish