Barracuda MX (Mexico)
A lover of nature, this chef has earned the first Michelin Star for a Mexican restaurant in Spain, at his establishment Barracuda MX, by combining recipes and techniques from his country of birth with high-quality Spanish produce.
Shank in a red chilli marinade with a prickly pear salad
Ingredients
- 1 large skinless shank (knuckle)
- Lard
- Fresh banana leaf
For the marinade:
- 10 red chillies
- 500 ml of water
- 1 bay leaf
- 1 teaspoon of oregano
- 2 cloves of garlic
- 1/2 cinnamon stick
- 2 pieces of allspice
- 2 tablespoons of fine salt
For the prickly pear salad:
- 4 small pieces of tender prickly pear
- 1/2 red onion
- 1 small vine tomato
- 10 g of coriander
- 1 fresh jalapeño pepper
- 1 teaspoon of oregano
- Juice of half a lime
- Extra virgin olive oil
- Fine salt
- Fine black pepper
Recipe
For the marinated shank:
- Melt the lard in a frying pan over a high heat.
- Score the previously seasoned shank.
- Roast the banana leaves over direct heat, on a griddle or in a frying pan.
- Arrange the banana leaves in the shape of a cross. Put a little marinade on the base, then place the shank and add the rest of the marinade. Wrap it with the banana leaves and tie with a thread.
- Steam bake for 12 hours at 80°.
For the prickly pear salad:
- Cut the prickly pear into cubes and cure them with salt
- Dice the onion, the red onion and the jalapeño with the seeds removed
- Chop the coriander
- Rinse the prickly pear with plenty of very cold water and mix with the rest of the ingredients.
Assembly:
Accompany the hot shank with the prickly pear, bean and freshly made nixtamalized corn tortillas.
Observations:
- 6 people
- Time: 60 min + cooking time
- Difficulty: medium
Restaurant ‘Barracuda MX’ (Madrid)