Tacos with Aljomar Iberico Lagrima cooked at 800 c with Sweet Potato and Egg-Fre

Ingredients (serves 4)

• 0.6 grams ALJOMAR Iberico pork, lagrimas (the meat located between the ribs)

Egg-free mayo

• 0.1 litre whole milk
• 0.3 litres olive oil 0.4 grade
• Salt

Sweet potato puree

• 0.6 kg sweet potatoes
• 0.1 kg onion
• 0.15 litres Olive oil
• Salt

Other

• Whole wheat Mexican tortillas

Garnish

• Arugula

Preparación:

Season the pork lagrimas with salt and pepper and top with the aromatic herbs. Place into a vacuumsealed plastic bag and immerse in water with a temperature of 800 C (1760 F) for 5 hours. Once the meat is cooked, allow to cool. Once cooled, remove from the bag, trim any excess fat which may have separated, and set aside the meat.

Peel and finely slice the sweet potato and onion. Add olive oil to skillet. Add sweet potato and onion, stirring occasionally to cook evenly and pressing down as they soften to create a thick puree.

Emulsify the milk and olive oil until achieving the consistence of mayonnaise, add salt to taste.

Presentación:

Sear the strips of pork meat to brown on all sides. Heat the tortillas on the grill, top with a base of the sweet potato puree, followed by the lagrima meat, the egg-free mayo and arugula.

Serve the tacos on a taco holder