Ingredients: Wrinkled potatoes
- 600g of garnish potatoes
- 80 ml of water
- 30g of salt
Red mojo ingredients:
- 3 garlic cloves
- 3 tbsp of cumin
- 10ml of vinegar
- 1 tbsp of sweet paprika
- 1 chilli
- Approximately 50ml of olive oil,
- 1g of coarse salt
Green mojo ingredients
- 20g of fresh coriander
- 1 tbsp of cumin
- 3 garlic cloves
- 1 tbsp of white pepper
- 1g of coarse salt
- 50ml of olive oil
Preparation:
First, put the water and salt in a pan and heat it so that the salt dissolves in the water. Let it cool and put it in a vacuum bag together with the potatoes. Seal it at 99% vacuum.
Put it in the SmartVide at 90ºC (194ºF) for 90 minutes.
To make the red mojo, a pestle and mortar is required. First, put in the garlic cloves with the coarse salt and crush until a paste is achieved. Then, add the cumin and continue to crush. Also, add the vinegar and the chilli, cut into pieces. Finally, add the paprika. Subsequently, a homogeneous paste is achieved. All that remains to do is to add the olive oil a little at a time so that it emulsifies.
To make the green mojo, first crush the garlic cloves with the coarse salt and then add the coriander little by little, constantly crushing. When a paste has been achieved, add the pepper and introduce the olive oil while stirring until emulsified.
When the potatoes are cooked, open the bag and drain them to remove the excess brine. Put them in a pan and dry them on the heat for two minutes.
Thanks to the vacuum technique, once the potatoes are cooked they can be placed aside and refrigerated until they are used. Then they need only be regenerated and served.
