- Ingredients -
Wild boar belly and shoulder loin (2kg total)
(A) Lard: 2kg
(A) Thyme: 10 sprigs
(A) Bay leaf: 1
(A) Onion: 1 small chunk
(A) Garlic: 1 head
White kidney beans (amount of beans as needed), a little duck fat, appropriate amount of Gruyère, appropriate amount of green shiso, appropriate amount of lime
[Salsa]
(A) Onion: 100g
(A) Cherry tomatoes: 140g
(A) Green pepper: 40g
(A) Banana pepper: 20g
Green eggplant: 50g
Red shiso: 3 leaves
(B) Tabasco: 1 tsp
(B) Carrot juice: appropriate amount
(B) Salt: appropriate amount
[Taco Shells]
Flour: 150g
Lard: 25g
Salt: 1/4 tsp
Water: 65ml
- Instructions -
① Sprinkle 1.4% salt on the wild boar belly and shoulder loin. Add to a pot with (A) and cook at 70°C for approximately 2 hours, or until the meat is tender.
② Soak the white kidney beans in water overnight. Add the soaking water and fresh water, then cook until tender. Finally, add duck fat.
③ Make the salsa. Finely chop (A). Peel the green eggplant, rub with a cut lemon (not included in ingredients) to prevent discoloration, then finely chop and sprinkle with lemon juice and a pinch of salt. Combine all ingredients, add finely chopped red shiso, and season with (B).
④ Make the taco shells. Mix the ingredients, bring together into a single dough, divide into 28g portions, and flatten into thin, round shapes with a taco press. Place the dough on a crepe pan and cook for 2-3 minutes until both sides are golden brown.
※1) Cut a storage bag (polyethylene) into a sheet and place the dough between the sheets to make it easier to peel.
※2) If the dough puffs up during cooking, it's a sign that it's in good condition. Lightly press it flat with a spatula.
※3) Stack the cooked taco shells in a small pot. This keeps them warm and prevents them from drying out with moderate humidity. Wrapping them in cloth or covering them with a lid will make them too steamy, so leave them uncovered.
⑤ Cut the meat from ① into easy-to-eat pieces and pan-fry until crispy.
⑥ Place ⑤ into ④, top with ③, arrange on a plate, and garnish with chopped green shiso. Serve with warmed ②, topped with Gruyère, and a side of lime.
