Shrimp mole verde

Roast the husked tomatillos, onion slices, garlic in its skin and the serrano as close to a preheated broiler as possible; flip after about six minutes; everything should be deeply roasted. Pull the garlic a little early.

Peel the garlic, stem the chili; blend garlic, chili, onion, tomatillos and all their juices into a thick roasted tomatillo salsa.

Add toasted pumpkin seeds and toasted sesame seeds.

Grind a little black pepper, cumin and Mexican oregano in a molcajete and add.

Add a poblano roasted over an open flame, skin rubbed off, seed pod removed and seeds rinsed; add cilantro (and epazote if available).

Blend for quite some time until creamy and smooth, adding a couple tablespoons of water if the blender stalls.

Film a pan with oil over medium to medium-high heat; add the puree all at once and stir a couple of minutes until it darkens slightly and thickens to the consistency of tomato paste.

Thin with water and simmer a few minutes.

Taste and season with salt -- pumpkin-seed sauces need a fair amount; keep warm over very low heat.

Heat a wok over high heat, add olive oil and the peeled, deveined tail-on shrimp; coat, spread out and stir-fry until translucent only in the very middle; toss in the coarsely chopped cilantro.

Ladle the mole, about the consistency of a thickish cream soup, into a platter; pile the shrimp in the middle and scatter sesame seeds over.