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Cinco de Mayo 2006
Low Food Cost Gives Chefs a Reason to Celebrate

Chef Julian Medina of Zócalo in New York on Chef Julian Medina

Upper East Side Zócalo
172 East 82nd Street
New York, New York

Grand Central Zócalo
Grand Central Terminal
New York, New York
(212) 687-5666
Tacos de Foie
Chef Julian Medina of Zócalo – New York, NY
Adapted by

Yield: 4 Servings

Tacos de Foie from Chef Julian Medina of Zócalo in New York on StarChefs.comIngredients:

    Pinto Bean Puree:
  • ½ cup dry pinto beans
  • 6 cups warm water
  • ¼ cup diced Applewood smoked bacon
  • 2 Tablespoons minced garlic
  • ½ cup diced Spanish onion
  • ½ cup diced carrot
  • ½ cup diced celery
  • 1 teaspoon tomato paste
  • Salt

    Chile de Arbol Salsa:
  • 2 Tablespoons olive oil
  • 2 Spanish onions, sliced
  • 3 dry arbol chiles
  • Kosher salt
  • Tablespoon sherry wine vinegar
  • 1 Tablespoon honey

    Foie Gras:
  • 4 (2-ounce) slices foie gras
  • Kosher salt
  • Crushed black pepper

  • 4 small soft corn tortillas
  • 1 Tablespoon chopped chives
  • 1 lime, quartered
  • Sea salt

For Pinto Bean Puree:

Soak the beans in warm water for 2 hours.

In a pot over medium heat sauté the bacon, garlic, onion, carrot, celery and tomato paste. Add the beans and water; cook the beans until they are fork-tender. Season the mixture liberally with salt and remove from heat. Allow to cool and puree the mixture in a food processor. Set aside.

For Chile de Arbol Salsa:
Heat the oil in a small pan. Over low heat sauté the onions and chiles until the onions caramelize. When the onions are dry, season with salt and deglaze the pan with vinegar and honey. Remove from heat; pulse the mixture in a food processor until smooth.

For Foie Gras:
Season the foie gras with salt and pepper. In a hot skillet, sear each side of each slice for 30 seconds.

To Assemble and Serve:
Heat the tortillas briefly in a hot skillet. Place the warm tortillas on a platter, and place 1 Tablespoon of pinto bean puree in the center of each. Place 1 slice of foie gras over the puree, and top with a spoonful of the caramelized onion chile de arbol salsa. Sprinkle sea salt and chives over each taco. Serve warm with wedges of lime to squeeze over the top.

Wine Pairing:
1997 Gewurztraminer Hugel "Jubilee," Alsace, France


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  •    Published: April 2006
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