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
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.