Loading Video...
Recipe courtesy of Josef Centeno

Toron Baco

  • Level: Intermediate
  • Total: 6 hr 55 min
  • Prep: 1 hr
  • Inactive: 2 hr 30 min
  • Cook: 3 hr 25 min
  • Yield: 10 sandwiches
Share This Recipe


1 tablespoon freshly squeezed lemon juice

Toron Patty:

1 tablespoon chopped fresh parsley

2 pounds beef oxtail

1/2 teaspoon salt

Kosher salt and freshly ground black pepper

2 turns freshly ground black pepper

15 cloves garlic

3 cloves garlic, chopped

1 large egg

8 sprigs fresh thyme

1/2 cup olive oil

2 carrots

1 bay leaf

1 whole onion, peeled 

2 pounds good quality ground meat (or if you have a meat grinder, 1 pound of your favorite 3 cuts. Ours are chuck, brisket and skirt steak.)

Salt and pepper, for sprinkling

1/2 cup breadcrumbs

1/2 cup chopped fresh cilantro

Garlic Aioli:

1/2 cup chopped fresh parsley

Salt and pepper, sprinkling

Horseradish Yogurt:

1/2 cup Greek yogurt

1 tablespoon fresh grated horseradish

Crushed Baby Butter Potato:

1 to 2 teaspoons honey

1/2 cup olive oil

5 round butter potatoes, washed

Juice of 1 lemon

Salt and pepper, for sprinkling 

Kosher salt and freshly ground pepper 

Mild Cheddar, sliced, for serving

Baco Bread, recipe follows

Pickles (your favorite spicy brand of pickle), for serving

Onion sprouts, for serving

Baco Bread:

1 cup warm water

1 1/2 teaspoons sugar

1 1/2 teaspoons dry yeast

3 cups all-purpose flour

6 tablespoons olive oil

1 teaspoon salt

3 tablespoons plain yogurt


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. For the horseradish yogurt: Mix together the yogurt, horseradish, honey and lemon juice and sprinkle with salt and pepper. 
  6. 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. 

Baco Bread:

  1. 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. 
  2. 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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.