If you can make a corn tortilla, says Tommi Miers, you can make tacos, tostadas, tacquitos, with their citrussy-fresh fillings and their hot salsas. Learn to char your chillies, grill your tomatoes, toast your garlic, and pat out your own corn tortillas like (as one Mexican proverb has it) ‘a butterfly’. Join Tommi at the chic Miele Gallery to make and eat classic Mexican street food as they do in the markets of Mexico.
Pre-heat oven to 100C.
To make the mayonnaise, put the egg yolks in a food processor with the mustard, half the chipotle, a good pinch of salt and the garlic.
Whiz to combine.
With the motor running, slowly pour the oil through the funnel of the food processor. The mayonnaise will thicken and emulsify.
Add half the vinegar and the sugar and taste (it may not need the other half) and season. Add more chipotle if you like the mayonnaise spicier and smokier.
In a large saucepan, heat the oil until a piece of squid sizzles when immersed.
Put the flour on a large plate and season with salt and pepper. Do the same with cornmeal.
Coat the prepared squid lightly in the seasoned flour, then dip in the beaten eggs and finally coat in the cornmeal.
Fry the squid, a few at a time, until golden and crisp and then drain on kitchen paper and keep warm in the oven.
Fry the shallots for a few minutes until crispy and brown.
Serve immediately with the mayonnaise, wedges of lime, deep-fried shallots and scattered coriander.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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