Name: Squid Taco
Cook time: 3600 s
Total time: 3600 s
Yield: 4 tacos
Ingredients: 300 gr masa harina; 300 ml warm water (about 130°F or 50°C); 5 gr salt; 1 squids (I personally prefer to use the tentacles); 2 in tomatoes (get them any color and shape they have in the market); 1 mango; 1 red onion; 1/2 lime; bunch of cilantro; 100 g sour cream; Salsa verde; Kosher salt; Black pepper; tortilla

BenGingi

It's Taco Tuesday and this is the time to share with you my first taco recipe! I got myself a tortilla press a month ago and I'm still so excited about it! I already tried it a few times, exploring the magic of corn tortillas. They are so easy to make but require an understanding of the dough. The dough tends to get dry relatively quickly so I recommend preparing it right before you want to serve. I decided to open my taco series with an untraditional taco - a taco with a beautiful combination of colors and flavors, all melted into the perfect bite. Tell me here in the comments below - what is your go-to for the perfect taco? Tell me everything that goes inside! 


Squid Taco

In a bowl, mix the masa harina and the salt.

Add the water to the bowl and knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. If you feel that the dough breaks/crumbles add some water and keep kneading it until you get a homogenous dough. The texture of the dough should feel similar to playdough.

Place the dough in a bowl, covered with a towel, and let it rest for 10-20 min. Some people will say it is not necessary to let the dough rest, but I'm a baker and it's in my nature.

Divide the dough into ping-pong size pieces. Round each of them to a ball.

Place the dough ball between two pieces of parchment paper in a tortilla press. Then gently press the dough ball until it forms a 5-inch tortilla.

Begin baking by removing the tortilla off the tortillas press quickly onto a preheated flat pan.

Let the tortilla bake on the first side for 30-40 sec.

Then flip them quickly. Bake them for another 30-40 sec.

Remove the tortillas from the pan. Cover them with a towel in order to keep them soft and warm.

Isolate the pit of your mango by cutting away the sides. Then make crosswise cuts into the flesh. Cut or peel segments away.

Slice the red onions as thin as you can, add a pinch of salt and lime juice. The salt and the lime will make the onions less intense and will bring out their perfect acidity.

tomatoes (get them any color and shape they have in the market)

Place all the tomatoes on the grill and let them melt into themselves. Remove from the grill and place in a bowl, mix well into a sauce.

squids (I personally prefer to use the tentacles)

Grill the squids until they are caramelized on one side, then flip them and keep cooking until the other side gets caramelized as well.

Assemble the squid tacos: Spread a tablespoon of sour cream on the tortilla. Place the melted tomatoes on top. Add the onions, mango, and cilantro. Add the squids. Finish with a teaspoon of salsa verde.

WOW! What a beautiful delicious squid taco!

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