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Steamed chicken taco with mole de olla

by Paco Méndez

Paco Méndez, chef at the Hoja Santa restaurant, cooks with the mychef evolution oven a typical recipe of Mexican cuisine that is part of his restaurant: ‘Steamed chicken taco with mole de olla’.

INGREDIENTS

For the filling

  • 3 pieces of foie
  • Chicken for the sham

For the taco

  • 1 corn tortilla
  • Sauce ‘mole de olla’
  • Coriander
  • Chopped onion
  • Coriander oil
COOKING PARAMETERS

For the foie

  • Mode: Convection
  • Temperature: 110 ºC
  • Time: 7 min
  • Humidity: 0%

For the taco

  • Mode: Steam
  • Temperature: 100 ºC
  • Time: 7 min
  • Humidity: 100%