Presenting "Confit Lamb Tacos with Citrus Airgel, Mole Espuma, and Pickled Radish."
Concept and Inspiration:
This reimagined taco takes inspiration from traditional Mexican cuisine, blending it with modern cooking techniques to construct a Michelin-worthy dish. The lamb is slow-cooked to a tender confit then shredded and served on mini handmade tortillas. The mole espuma merges the rich depth of classic Mexican mole sauce in a light, airy foam, while the citrus airgel adds a tangy, refreshing contrast. The addition of pickled radish provides a necessary crunch and acidity, rounding off this culinary masterpiece.
Flavor Profile
- Savory and Tender: The confit lamb imparts a tremendous depth of flavor.
- Rich and Luscious: Mole espuma adds a spiced complexity, elevating the dish’s decadence.
- Tangy and Refreshing: The citrus airgel offers a fresh, palate-cleansing component, ideally balancing the rich mole and lamb.
- Crunchy and Acidic: Pickled radishes give a textural punch with a delightful tang.
Recipes
| Component | Ingredients | Instructions |
|---|---|---|
| Confit Lamb | – 500g lamb shoulder – 1 l of duck or goose fat – 5 cloves of garlic, smashed – 1 sprig of fresh rosemary |
1. Submerge lamb in fat with garlic and rosemary. 2. Confit in an oven at 125°C for 3-4 hours. Shred before serving. |
| Citrus Airgel | – 200ml fresh lime juice – Zest of 1 orange – 50g sugar – 2g agar agar |
1. Heat juice, zest, sugar, and agar agar until boiling. 2. Set in a tray to cool, and blitz in a blender before serving. |
| Mole Espuma | – 200g mole paste – 200ml chicken stock – 2g soy lecithin |
1. Dissolve mole paste in warm stock. 2. Blend with soy lecithin and foam with an immersion blender. |
| Pickled Radish | – 200g radish, thinly sliced – 100ml white vinegar – 1 tsp sugar – 1 tsp salt |
1. Dissolve sugar and salt in vinegar, pour over radish. 2. Pickle for at least an hour before service. |
Presentation
- Plating: Use a rustic stone platter for an authentic feel. Place mini tortillas on the plate.
- Taco Construction: Top each tortilla with confit lamb, a dollop of mole espuma, and pieces of citrus airgel. Pile pickled radish on top for a pop of color.
- Sauce/Garnish: Apply an additional touch of mole espuma and citrus airgel on the side of the plate. Garnish with fresh coriander leaves.
This dish captures the heart of Mexican cuisine, elevated to fine dining with the application of molecular gastronomy. The blend of traditional flavors with cutting-edge components creates an interactive, enjoyable, and indulgent dining experience – a gourmet twist to the beloved taco.
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