GAZPACHO

INGREDIENTS:

1 Pineapple

1 jicama

3 cucumbers

Lemon

Powder chili

Chamoy

PROCEDURE:

·         Clean the pineapple, cut into cubes smalls stripping the center.

·         Peel and cut into cubes the jicama and cucumber.

·         Collect and stir the fruit.

FRIED GORDITAS WITH MEXICAN SAUCE

INGREDIENTS:

1kg. Dough

1kg. Pork

Oil

Salt

PROCEDURE:

·         Dice the pork

·         Fried the pork and season it

·         With the dough make small balls and fill them with the pork

·         Then fry in abundant oil

MEXICAN SAUCE

INGREDIENTS:

2 kg. Tomato

500gr. Onion

200gr. Chili Serrano

10gr. Garlic

A bunch of coriander

200gr. Onion

Salt and pepper

PROCEDURE:

·         Cook in water the tomato, onion, chili and garlic

·         Blend ingredients and season it

·         Chopped the rest of the onion and the coriander and add them to sauce

Tenderloin “Trukero” Sandwich

Ingredients

Allioli sauce   

• 20gr. Crumbs bread
• 2sp. Milk
• 2 Garlic
• 2 Egg yolks
• 250ml. olive oil
• Lemon
• Black pepper
• Salt
• 100ml. Cream

Basil vinaigrette

• ½ sp. Mustard
• 50ml. Wine vinegar
• 150ml. Olive oil
• Basil
• Sugar
• Salt
• Black pepper

Tenderloin sandwich

• Ciabatta bread
• Alioli sauce
• Basil vinaigrette
• 250gr. Tenderloin
• 100ml. Soya sauce
• Garlic
• 4 Cherry tomatoes
• 1 Red onion
• 1 Red pepper 
• 50gr. Sprouts
• Olives

  

Processing

Alioli sauce

1. - Chopped the garlic and mix it with the bread crumbs and milk.
2. - Add the egg yolk, the olive oil, lemon and stir them.
3. – Finally add the cream and lemon mix and set apart.

Basil Vinaigrette

1. – Place in a small bowl the mustard, wine vinegar, salt, sugar and black pepper.
2. – Whisk and add slowly the olive oil, and reserve.

 Tenderloin Sandwich

1. – Marinate the tenderloin in soya sauce, black pepper, garlic, salt and olive oil.
2. – Bake the tenderloin in over for 30 minutes to 180°.
3. – Sauté the red onion and cherry tomatoes, with oil, salt and black pepper.
4. – Roast a red pepper in grill.
5. – Spread the allioli sauce in the ciabatta bread.
6. – Slice the tenderloin and put on the ciabatta bread, along with the bell pepper, red onion and de cherry tomatoes.
7. –Finally add the olives, sprouts and top it with the basil vinaigrette.