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Asian bacon tacos at low temperature

Made by Mychef
INGREDIENTS (4 serves)
  • 500 g. fresh bacon
  • 2 buds of Tudela
  • 30 g. ricotta
  • 30 g. Manchego cheese
  • 20 g. fresh cilantro
  • 50 ml. extra virgin olive oil
  • 1 cs. whole milk
  • 2 g. pepper
  • 2 g. thyme
  • 2 g. oregano
  • 1 g. salt
  • 1 lime
  • Tabasco chipotle

For bacon at low temperature

  • Mode: Steam
  • Temperature: 72 ºC
  • Humidity: 100
  • Time: 14 h

Second cooking of the bacon 

  • Mode: convection
  • Temperature: 230 ºC
  • Humidity: -100
  • Time: 10 min

The bacon will be cooked at a low temperature for 14 hours, so it is recommended to start this recipe one day in advance. The first thing we will do is to program the mychef oven at 72ºC, for 14 hours and 100% humidity. While preheating, pack the whole piece of fresh bacon in a vacuum bag for cooking with extra virgin olive oil, which will be cooked in the oven for the time indicated above.

We will beat with mychill and reserve the piece of bacon until its later use.

In a dish, place the leaves of the buds of Tudela without its stem with cold water, a tablespoon of salt and lots of ice (this will enhance its green color and crunchy texture).

On the other hand, mix in a bowl the cottage cheese, whole milk, pepper, oregano, thyme and salt to obtain a homogeneous sauce. Chop the Manchego cheese in brunoise and finely chop the cilantro. Set aside.

Set the mychef oven at 230º, 10 minutes and -100% humidity (DryOut system). While the oven is heating up, cut the bacon in cubes of 3×3 cm and place on an enamelled tray. When the oven indicates it, introduce the bacon and wait for the program to finish.


Place the leaves of the buds of Tudela on a plate. On the buds, place 3 drops of tabasco chipotle, a cube of bacon, a little cottage cheese sauce and a dessert spoon of Manchego cheese.

Finish with a pinch of chopped cilantro and a few drops of lime juice.