bengingi Avatar

BENGINGI

HOME

RECIPES

CATERING

WORKSHOPS

ABOUT

CONTACT

Save

Squid Taco

cook:

1 h

0.0

(1)

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!

4 tacos

US

original

metric

Picture for Squid Taco

4 tacos

US

original

metric

Ingredients

Tortillas

masa harina

300 gr masa harina

warm water (about 130°F or 50°C)

300 ml warm water (about 130°F or 50°C)

salt

5 gr salt

Squid Taco

squids (I personally prefer to use the tentacles)

1 squids (I personally prefer to use the tentacles)

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

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

mango

1 mango

red onion

1 red onion

lime

½ lime

of cilantro

of cilantro

sour cream

100 g sour cream

Salsa verde

Salsa verde

Kosher salt

Kosher salt

Black pepper

Black pepper

tortilla

tortilla

Directions

Tortillas

Step 1

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

masa harina

300 gr masa harina

salt

5 gr salt

Step 2

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.

warm water (about 130°F or 50°C)

300 ml warm water (about 130°F or 50°C)

Step 3

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.

towel

towel

Step 4

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

Step 5

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.

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

YASSS!

Squid Taco

Step 1

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

mango

1 mango

Step 2

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.

red onion

1 red onion

Kosher salt

Kosher salt

lime

½ lime

Step 3

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.

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

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

Step 4

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

squids (I personally prefer to use the tentacles)

1 lb squids (I personally prefer to use the tentacles)

Step 5

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.

sour cream

100 g sour cream

tortilla

tortilla

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

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

red onion

1 red onion

mango

1 mango

of cilantro

of cilantro

squids (I personally prefer to use the tentacles)

1 lb squids (I personally prefer to use the tentacles)

Step 6

WOW! What a beautiful delicious squid taco!

Comments

edit name

Add a Comment

Post Comment

Related Recipes

SUBSCRIBE TO MY
YASSSLETTER

Join my newsletter for updates, recipes, tips and more!

Subscribe

YASSS!

Join my newsletter for updates, recipes, tips and more!

Subscribe

HOME

RECIPES

LESSONS

NEWSLETTER

ABOUT

CATERING

WORKSHOPS

CONTACT

powered by

© 2022 BenGingi. All rights reserved