Roy Caceres' recipe: Corn taco with aji panca and chicharrones
Ingredients for 4 people
For the tortilla dough
Ingredients
- 150 g nixtamalized corn flour
- 180 g water at 50°C
- 2.5 g salt
Procedure
Knead all the ingredients together until you have a smooth, even mixture.
Divide into 30 g pieces, flatten with a tortilla press and cook before serving (keep warm after cooking).
For the smoked eggplant cream
Ingredients
- 1 large eggplant
- 5 g extra-virgin olive oil flavored with garlic
- salt to taste
- black pepper to taste
Procedure
Roast the eggplant over an open flame, charring the skin. Remove the skin and scoop out the flesh, which will be blended with the flavored extra-virgin olive oil, salt, and pepper until creamy. Set aside until ready to use.
For the avocado cream
Ingredients
- 100 g avocado
- 5 g lemon juice
- 5 spring onions
- 1 g salt
- 1 g chopped coriander
- 10 g green parsley oil
- salt to taste
- pepper to taste
- cumin to taste
Procedure
Place all the ingredients in a blender, blend and create a cream. Store in a piping bag until ready to use.
For the marinated beef heart with aji panca
- 350 g beef heart, cleaned
- 25 g aji panca
- 1 g oregano
- 10 g red wine vinegar
- 1 g garlic
- 3 g sugar
- 2 g salt
- 1 g cumin
- 100 g beer
Procedure
Season the beef heart with salt and pepper and brown well in a pan. Meanwhile, place all the remaining ingredients in a blender and blend until creamy. Vacuum-seal the heart with the marinade and cook at 60°C for about 30 minutes. Once ready, cut into thin slices and drizzle with the cooking liquid before serving.
Dish composition
Place the tortilla on a flat plate, spread a little smoked eggplant cream on top, add a few slices of beef heart and season with the cooking juices, finish with the chicharrones, avocado cream, a few pieces of Tropea onion and coriander.
