For the toron patty: Preheat the oven to 325 degrees F. Sprinkle the oxtails generously with salt and pepper. Heat a large pan until very hot, and then sear the oxtails until caramelized all over. Add the garlic and toast until golden. Pour in water to deglaze, scraping up the browned bits from the pan. Repeat 2 more times. Tie together the thyme, carrots, bay leaf and onion in cheesecloth to make an aromatic sachet, and then add into the pan. Pour in water to cover the oxtails, cover and transfer to the oven to braise until tender and falling off the bone, 3 to 4 hours. Remove the meat from the bone and chill.
Add 1/2 cup water, the oxtail, ground meat, breadcrumbs, cilantro and parsley to a large bowl and sprinkle with salt and pepper. Mix well by hand. Form the mixture into 4-ounce meat patties and reserve.
For the crushed potatoes: Turn up the oven to 350 degrees F. Pour the oil into a cast-iron pan and heat to medium heat. Add the potatoes and then transfer to the oven until cooked through. When the potatoes are cooked and still warm, use a flat, heavy pan and crush each one. Put the crushed potatoes in the refrigerator to cool. The starches will set and make frying them easier.
For the garlic aioli: Combine the lemon juice, parsley, salt, pepper, garlic and egg in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.
For the horseradish yogurt: Mix together the yogurt, horseradish, honey and lemon juice and sprinkle with salt and pepper.
For cooking and assembling: Sprinkle the patties with salt and pepper. Saute the patties, about 2 minutes per side. Sprinkle the crushed potatoes with salt and pepper and cook alongside the patties. Top the patties with Cheddar and finish in the oven until cooked through, 1 to 2 minutes. Flip the potato over during the last 2 minutes. Warm the Baco Bread in the oven, about 1 minute. Spread a spoonful of garlic aioli onto the Baco Bread. Place the patties on the bread and lay the crushed potatoes, some pickles, horseradish yogurt and onion sprouts on top. Fold the bread over and eat.
Mix together the water, sugar and yeast. Set aside, covered, until frothy, about 10 minutes. Mix together the flour, oil and salt. Add the flour mixture to the yeast mixture, adding the yogurt halfway through. Knead the dough until elastic, about 10 minutes. Put the dough in a bowl in a warm area, covered, until the dough doubles, about 1 hour 30 minutes. Punch down the dough and knead 10 more times. Portion into 3-ounce pieces.
Roll out each dough. Griddle or grill each dough on each side until they lightly souffle up, about 30 seconds per side. The key is for the bread to be soft, not crispy and brittle. Reheat the bread in a 400 degree F oven from a cool state, 1 minute or less.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Josef Centeno, Baco Mercat