You'll leave your family pleasantly surprised when you come out of the kitchen with these Aljomar Iberian Pork Tears Tacos, cooked at 80º with sweet potato and lactonesa. A recipe in which chef Berasategui combines our finest Iberian pork with a unique touch inspired by Mexican cuisine.
INGREDIENTS. 4 pax.
- 0.6 gr tears of Iberian pork ALJOMAR
- Aromatic herbs
LACTONESA
- 0.1 l of whole milk
- 0.3 l of olive oil 0.4
- Salt
SWEET POTATO PUREE
- 0.6 kg of sweet potato
- 0.1 kg of onion
- 0.15 l Olive oil
- Salt
OTHERS
- Wheat tortillas
DECORATION
- Arugula
Preparation of Tacos mx of Iberian Pork Tears Aljomar cooked with sweet potato and lactonesa
Season the pork tenderloins with salt and pepper, place them in a vacuum bag with aromatic herbs, and cook at 80°C for 5 hours. Once cooked, let them cool. When cool, remove them from the bag, drain off any excess fat, and set aside.
Peel the sweet potato and onion, and chop them finely. In a frying pan, heat the oil and add the sweet potato and onion. Cook, stirring occasionally, until everything cooks evenly, and then mash until cooked through and has a thick puree.
We emulsify the milk with the olive oil until we get the texture of mayonnaise and add salt to taste.
PRESENTATION
We sear the pork tenders on the griddle to brown them all over, we heat the tortillas on the same griddle, we put the sweet potato on the base and on top of the tenders, to finish with the lactonesa and the arugula.
Introducing a taco stand.
