Recipe of Veal Tacos with Iberian Bacon and Mushrooms

Ingredients of the recipe for veal tacos with Iberian bacon and mushrooms:

  • - For 2 persons:
  • 600 g beef steak
  • 6 very thin slices of Iberian bacon
  • 100 g canned mushrooms boletus
  • 1 clove garlic
  • 1 cassava
  • Sherry vinager
  • olive oil
  • Salt
  • Pepper
  • chive
  • parsley

Preparation of the recipe for beef tacos with Iberian bacon and mushrooms:

Dora the entrecôte over a high heat in a pan with a jet of oil and sprinkle a good amount of salt on top. When the meat is browned on the outside and tender on the inside, put it on a plate. Remove the leftover salt, remove the fat and cut it into tacos. Wrap each taco with a slice of bacon and place in a baking dish. Bake for 1-2 minutes at medium temperature

Peel the cassava, make thin sheets with the help of the mandolin and fry them in a pan with plenty of hot oil. Drain on absorbent paper and reserve.

Finely chop the garlic and brown it in a pan with a dash of oil. Add the bulletins and skip briefly. Sprinkle and sprinkle with chopped parsley. Reservation.

Finely chop the chives and put it in a jar with a lid. Add a dash of vinegar, salt and a good stream of oil. Cover and stir until emulsified.

Serve the meat with the boletus and the cassava chips. Water with the vinaigrette. Garnish with parsley.

Video: Iberian pork cheeks stewed with pacharan (February 2020).

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