Tartare Tostada

Lone Mountain Wagyu, Grasshopper Mayonnaise, Avocado, Salsa Macha

Chef Matt Conroy of Oxomoco | Brooklyn

“You could take pork belly, grill it and sauce it, and charge $18 dollars—and no one blinks. But put that on a tortilla, even a house made one, and no way.” —Chef Matt Conroy

---

Adapted by StarChefs | February 2019

INGREDIENTS:

Grasshopper Mayonnaise: (Yield: 84 servings)
75 grams toasted grasshoppers
70 grams lemon juice
70 grams lime juice
100 grams mustard
8 egg yolks
700 grams blended oil
Salt

Salsa Macha: (Yield: 30 servings)
1.4 kilograms neutral oil
400 grams shelled peanuts
100 grams peeled garlic 
40 grams guajillo chiles, cleaned, deveined, and cut into small pieces
20 grams chile de árbol, cleaned
140 grams distilled vinegar
30 grams salt

To Assemble and Serve: (Yield: 1 serving)
75 grams small diced wagyu
¼ avocado, diced
Salt
1 tostada
5 sprigs purslane

METHOD:

For Grasshopper Mayonnaise: 
To a food processor, add grasshoppers, citrus juices, mustard, and yolks; process until smooth. While processing, slowly add oil. When emulsified, season with salt; chill.  

For the Arbol Peanut Salsa:
In a small saucepot over low heat, combine oil, peanuts, and garlic; slow cook until peanuts and garlic are toasted, about 10 minutes. Add chiles and cook for 5 minutes more. Remove from heat and cool slightly. Transfer to a Vitamix blender with vinegar and salt; purée.

To Assemble and Serve:
In a small bowl, combine wagyu, avocado, and 1½ teaspoons Salsa Macha. Season with salt. In an even layer on the tostada, spread 1 tablespoon Grasshopper Mayonnaise followed by tartare mixture. Garnish with purslane.

---