Taco de Vaca Vieja
1. Put the meat into a vacuum bag and warm up to 100F, two hours before cooking.
2. On a grill, cook the meat for 3 to 4 minutes on each side, when the grill is at its hottest.
3. Leave the meat for 5 min at 100F.
4. Remove the fat, and cut into pieces of 150g.
Taco de Vaca Vieja
1. Put the meat into a vacuum bag and warm up to 100F, two hours before cooking.
2. On a grill, cook the meat for 3 to 4 minutes on each side, when the grill is at its hottest.
3. Leave the meat for 5 min at 100F.
4. Remove the fat, and cut into pieces of 150g.
Farofa de Yuca
1. Remove the skin from the yuca, cut into chunks, and blend with the water in the thermomix at the speed of 8 for 5 seconds and then 4 for 25 seconds.
2. Thoroughly strain the flower, and dry it out .
3. Cut the fat into small pieces and toast in a fried pan on a mid-high heat without burning, for at least 5 minutes.
4. Drain the fat.
5. Fry the yuca flour in this fat, until you get a golden color and crispy texture. Add salt and leave aside.
6. For best presentation, place a small amount farofa in the middle of the plate. Place the meat next to it, with the cut part facing upwards. Decorate with small flakes of Añana salt.
