Mexican Taco with Fried Meat

By corlear

Ingredients

• For the fried corn powder:
• 7 oz fried corn
• For the fried corn croquant:
• 1/3 cup glucose
• 51/2 oz fondant
• 1/3 cup Isomalt
• 7 oz fried corn powder (see previous step)
• For the Mexican taco:
• 7 oz fried corn croquant (see previous step)
• For the tomato cubes:
• 1 ripe tomato (approx. 31/2 oz)
• For the guacamole:
• 1 avocado
• 2 tbsp lemon juice
• 2/3 oz Spanish onion, diced
• 4 coriander leaves
• 1/2 oz soft cheese, beaten (40% fat)
• 2 tsp olive oil
• 3 oz tomato cubes
• salt
• For the threaded belly pork:
• 101/2 oz belly pork
• water
• To finish:
• 1 cup 0.4º olive oil
• 1/2 cup plain flour
• salt

Details

Servings 10

Preparation

Step 1

For the fried corn powder:
1. Grind some amounts of the corn in the food processor in quick bursts, to make sure the oil does not come out and they form a paste.
2. Stir the corn between each burst to make sure that they do not stick to the sides of the food processor.
3. Remove the powder from the food processor and repeat the operation.

For the fried corn croquant:
1. Heat the fondant and glucose in a pan. Stir until the ingredients are completely dissolved and add the Isomalt.
2. Leave to cook over a medium heat until the thermometer reads 325ºF.
3. Add the fried corn powder, remove from the heat and spread ½ or ¾" thick over greaseproof paper.
4. When it has cooled sufficiently, cut into a 2 x 2" slice and keep on one side to be used later.

For the Mexican taco:
1. Grind the corn croquant slice in a food processor to a very thin flour.
2. Line a baking tray with a Silpat liner and the PVC template.
3. Sieve the croquant powder over the template.
4. Remove the template and bake at 325ºF for approximately 1 minute.
5. Use a ½" thick rectangular mould to fold it down the center so that it is U-shaped.

For the tomato cubes:
1. Use a skewer to made 2 slashes in the shape of a cross in the bottom of the tomato and remove the stalk from the upper part.
2. Blanch in boiling water for 15 seconds.
3. Use a slotted spoon to drain the tomato.
4. Cool in iced water.
5. Peel, cut in half and remove the seeds.
6. Cut it into 1/5" cubes.

For the guacamole:
1. Cut the avocado in half, remove the stone and use a spoon to take out the flesh.
2. Blend the flesh, lemon juice, onion, coriander and soft cheese in a food processor.
3. Add the oil, emulsify and season with salt.
4. Remove from the food processor and add the tomato cubes. Put into an icing bag and keep on one side.

For the threaded belly pork:
1. Put the belly pork in a pan and cover with water. Bring to the boil and simmer over a medium heat until it is cooked (approx. 1.30 h).
2. Remove from the heat and leave it to cool in the stock
3. Drain and remove the fat from the meat. Fray the meat into as thin as threads as possible.
4. Spread the meat threads on wax paper so that they dry and do not stick together.

Final Steps & Preparation:
1. Lightly flour the belly pork threads and fry in oil in a pan at 345ºF. Drain on kitchen paper and season with salt.
2. Put a teaspoon of guacamole inside the fried corn croquant.
3. Finish the dish by placing a small pile of fried meat on top of the guacamole, heaping it up as much as possible.