A Michelin-level taco tasting main course inspired by Enrique Olvera and René Redzepi. Featuring 72-hour wagyu barbacoa glazed over binchōtan charcoal, blue corn tortillas, bone marrow charred onion crema, fermented pineapple kosho, salsa verde pearls, compressed watermelon radish, and black garlic ash. A balance of smoke, acidity, umami, fermentation, and theatrical presentation.

Serves 4

Ingredients:

• 3 lbs – A5 wagyu short rib
• 2 – dried guajillo chiles
• 2 – dried pasilla chiles
• 1 – dried morita chile
• 1 – white onion (charred)
• 6 cloves – garlic
• 1 tbsp – Mexican oregano
• 1 tsp – cumin seed
• 1 – cinnamon stick
• 2 tbsp – apple cider vinegar
• 2 cups – veal stock
• 1 tbsp – beef garum
• to taste – kosher salt
• 400g – blue heirloom masa harina
• 350ml – warm water
• 8g – sea salt
• as needed – duck fat
• 4 – marrow bones
• 2 – sweet onions
• 200ml – crème fraîche
• 1 – lime zest
• to taste – smoked Maldon salt
• 1 cup – pineapple flesh and skin
• 1 – fresh habanero
• 2% – sea salt (by weight)
• 2 tbsp – yuzu juice
• 6 – tomatillos
• 1 handful – cilantro stems
• 1 – jalapeño
• 100ml – lime distillate
• 5g – sodium alginate
• 5g – calcium lactate
• 3 – watermelon radishes (thinly sliced)
• 100ml – rice vinegar
• 20g – hibiscus
• 20g – sugar
• 1 head – black garlic
• 1 cup – toasted tortilla scraps
• 1 – dried pasilla chile
• to garnish – micro cilantro
• to garnish – lime blossoms

Speciality Items:

• Binchotan Charcoal Grill Need it? Click here to start cooking
• Chamber Vacuum Sealer Need it? Click here to start cooking
• Gourmet Whip Need it? Click here to start cooking
• Smoking Gun with Mesquite Dust Need it? Click here to start cooking
• Copper Tortilla Press Need it? Click here to start cooking
• Infrared Thermometer Gun Need it? Click here to start cooking
• Serving Dishes Need it? Click here to start cooking
• Taco Holders Need it? Click here to start cooking
• Fine Plating Tweezers Set Need it? Click here to start cooking

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Steps:

1. Prepare the adobo: Toast guajillo, pasilla, and morita chiles on a hot comal. Blend with charred onion, garlic, oregano, cumin, cinnamon, vinegar, and veal stock until smooth.
2. Cook the wagyu: Vacuum seal wagyu short ribs with the adobo and cook sous vide at 149°F (65°C) for 48 hours.
3. Rest and glaze: Chill wagyu overnight in its fat. Reduce cooking liquid into a thick glaze. Shred wagyu and caramelize repeatedly over binchōtan charcoal while brushing with glaze.
4. Prepare tortillas: Mix blue masa harina, warm water, and sea salt into a smooth dough. Rest 30 minutes.
5. Press and cook tortillas: Press tortillas thinly using a copper tortilla press. Cook on a cast-iron comal and finish directly over charcoal for blistering. Brush lightly with duck fat.
6. Make bone marrow crema: Roast marrow bones until bubbling. Char onions over open flame. Blend marrow, onions, crème fraîche, and lime zest until smooth. Pass through a tamis and charge in an ISI whip.
7. Prepare pineapple kosho: Ferment pineapple and habanero with sea salt for 5–7 days. Blend with yuzu juice until smooth and refrigerate overnight.
8. Create salsa verde pearls: Blend tomatillos, cilantro stems, jalapeño, and lime distillate. Use reverse spherification with sodium alginate and calcium lactate to create caviar-like pearls.
9. Compress the radishes: Vacuum seal watermelon radish slices with rice vinegar, hibiscus, sugar, and salt until translucent and vibrant.
10. Make black garlic ash: Dehydrate black garlic, tortilla scraps, and pasilla chile completely. Pulverize into a fine ash powder.
11. Plate the tacos: Arrange tortillas asymmetrically on a black volcanic stone slab. Fill with lacquered wagyu, pipe bone marrow crema, add radish ribbons, pineapple kosho, and salsa verde pearls.
12. Finish and serve: Dust with black garlic ash, garnish with micro cilantro and lime blossoms, then briefly cover with mesquite smoke before serving tableside.

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done