Note to self for making corn tortillas in future: 2 cups masa harina : 1.25 cups water, 1/4 tsp salt, food processor, 12 balls
I keep seeing references to and recipes for fish tacos recently, and I’m taking this as a sign that I should make them.
A quick review of Cook’s Illustrated’s recipe and this looks pretty simple:
- Make a spicy paste for the fish out of tomato purée
- Grill the fish
- Serve with tacos and salady things
I’m not getting the BBQ out for this, so I’ll just be grilling (broiling) them in the cooker.
For my salady things I’m going to do a guacamole, plus some pineapple chunks, grilled (broiled) on skewers, plus some of our homemade pickled chillies.
It all starts days in advance when I make the tacos. In the past when I’ve made them from an online recipe the dough has always been too wet, and required me to add lots of extra masa harina. This time I decided to follow the recipe on the packet… even if it was in what I assume is Spanish.
The previous recipe I’d been using was two cups of masa harina to up-to-two cups of water, plus some oil. The packet has the ratio at 1:1.25, no oil, and a pinch of salt. I also decided to take the elbow grease out of it and use the food processor.
After a bit of whizzing it was starting to form a dough.
I kneaded this into a ball, then portioned out into 16 equal sized balls.
Then onto the press, between sheets of baking parchment.
Hmm not as big as I’d like. Maybe next time I’ll make 12 balls. (I’ve got a funny feeling I’ve found that in the past…).
Anyway they get dry fried in a non-stick pan, then draped over a rolling pin to get a curve as they cool.
Then on the day pepper, tomato & pineapple kebabs get made.
Guacamole gets made.
Grilling time! (Broiling…)
These were really good. Nicely spicy fish offset by the veg skewers, all wrapped up in slightly crispy tacos.