Spiced Hiramasa Taco

Potato, Salvadorian Crema, Fermented Guajillo Salsa, Chives, Cured Egg Yolk, Trout Roe, Heirloom Corn Tortilla

Chef Eddie Barrera, formerly of Go Fish | San Antonio, TX

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Adapted by StarChefs | october 2023

INGREDIENTS

Cured Egg Yolk:
24 egg yolks
1 kilogram salt
1 kilogram sugar

Fermented Salsa:
110 grams diced white onion
50 grams diced garlic
60 dried guajillo chiles, seeded, rehydrated, and diced
¼ cup chopped cilantro
Salt

Chorizo Seasoning:
1 cup sweet paprika
1 cup ancho chile powder
½ cup pimenton
½ cup achiote paste
1½ cups salt
1½ cups minced garlic
½ cup ground black pepper
½ cup dried Mexican oregano
2 tablespoons cumin seeds, toasted and ground
4 cups Champagne vinegar

Spiced Hiramasa:
Ground hiramasa

To Assemble and Serve:
Yield: 1 serving
Oil for frying
2 heirloom corn tortillas
2 tablespoons neutral oil
2 ounces blanched potato, small dice
½ cup shaved iceberg lettuce
1 ounce Salvadorian crema
¼ cup minced chives
2 ounces trout roe

METHOD

For the Cured Egg Yolk:
In a bowl, combine salt and sugar. Set aside. Place egg yolks in a large, nonreactive container. Cover with sugar mixture and refrigerate 10 days.

For the Fermented Salsa:
In a Vitamix blender, combine all ingredients with 4 cups water. Blend until smooth. Transfer to a vacuum bag. Weight mixture and add 2 percent salt by weight of mixture. Seal and let ferment 5 days at room temperature.

For the Chorizo Seasoning:
In a bowl, combine all ingredients. Set aside.

For the Spiced Hiramasa:
Weigh Chorizo Spice and place in a mixing bowl. Add double the amount of ground fish by weight of the Chorizo Spice. Toss fish until evenly coated. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
In a fryer, heat frying oil to 350°F. Place tortillas in a taco shell mold and fry until crispy. Set aside. In a sauté pan over medium flame, heat neutral oil. Add 6 ounces Spiced Hiramasa and sauté until cooked through. Add potatoes and continue to cook until mixture has crisped up. Remove from heat. Place taco shells on a serving plate. Fill with Spiced Hiramasa mixture. Top with lettuce, a drizzle of crema, and 1 ounce Fermented Salsa. Liberally sprinkle tacos with chives. Grate 1 Cured Egg Yolk over top. Finish with trout roe.

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