INGREDIENTS
- For the taco dough:
- – ½ kg of meat.
- – Water 250 cc.
- – Wonderful salt 1 tbsp.
- – 50 cc oil.
- Filler 1:
- – Bondiola (1 of two ½ kg approx).
- For the marinade:
- – Oil 4 tbsp.
- – Contemporary orange juice 2 cups.
- – Contemporary lemon juice ½ cup.
- – Peeled garlic 7 cloves.
- – Honey 3 tbsp.
- – Dry oregano 3 tbsp.
- – Salt and black pepper to style.
- – Floor chili 1 tbsp.
- – Cumin 2 tbsp.
- – Scorching greens w/n.
- – Candy paprika 3 tbsp.
- Filling 2:
- – Purple onion 2 models.
- – Purple bell pepper 1 unit.
- – Girgolas or portobellos 5 models.
- – Mushrooms 5 models.
- – Cilantro.
- – Chopped garlic.
- – Avocado 1 unit.
- – Salt and pepper.
- For the bitter sauce:
- – Crema 200 g.
- – Lemon juice.
- – Cilantro.
- – Salt and pepper.
- Pico de gallo:
- – Seedless and diced plum tomato measuring 1 x 1 cm, 4 models.
- – Purple onion in brunoise 1 unit.
- – An excellent handful of recent cilantro.
- – Juice of ½ lemon.
- – Further virgin olive oil 3 tbsp.
- – Salt 1 tsp.
- – Chopped chives 3 tbsp.
- For the black bean paste:
- – Boiled black beans.
- – Olive oil.
- – Salt and pepper.
- – Bean cooking water.
- – Golden onion in brunoise.
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PROCEDURE:
1. For the bondiola: Mix all of the marinade substances.
2. Lower the bondiola into 4 cm medallions to hurry up cooking somewhat.
3. Place in a roasting pan with excessive edges and soak all of the bondiola properly. Shut tightly with aluminum foil
4. Prepare dinner in a average oven (170ºc), for two to 2 ½ hours, checking each 45 minutes that every one the liquid has not evaporated and turning every time. You will need to at all times shut it properly in order that vapors don’t escape. If it evaporates, add orange and lemon juice, respecting the proportions.
5. As soon as cooked, crumble, combine with the cooking juice and reserve in a roasting pan or dish so as to reheat it within the oven, closed with aluminum foil.
6. For the veggie filling, reduce all of the greens into julienne strips, sauté on a plate and season with salt and pepper. On the final minute, grill the avocado and assemble the tacos.
7. For the sauce: combine all of your substances.
8. For the pico de gallo: On a board, prepare all of the substances, with salt, lemon juice and oil. Chop.
