Chef Julian's Smoked Tuna Tacos
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
50
Spice
42
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Brown Sugar1 cup
Sea Salt450 g
Tuna (ahi)1.25 cups
Water (or as needed)1 pinch
Salt (to taste)1 cup
Tomatillo (husked)1 bunch
Cilantro (fresh, chopped)Directions:
1
Preheat a smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions
2
Mix brown sugar and 1/4 cup salt together in a bowl
3
Score ahi tuna skin with a sharp knife; rub with brown sugar and salt mixture
4
Smoke tuna until an instant-read thermometer inserted into the center reads 140 degrees F to 155 degrees F (60 degrees C to 68 degrees C), about 1 hour
5
Mix masa corn flour and water together in a bowl until a slightly sticky dough forms
6
Divide dough into large balls
7
Heat a lightly oiled griddle over medium-high heat
8
Flatten balls of masa to 1/4-inch thickness and cook until golden brown, 3 to 4 minutes per side
9
Cool sopes on a wire rack
10
Preheat a grill for medium-high heat and lightly oil the grate
11
Place tomatillos, half the onion, and 1 jalapeno pepper on the grill; cook until charred on all sides, about 5 minutes
12
Transfer to a blender; blend into a smooth sauce
13
Season with salt
14
Dice remaining onion and jalapeno
15
Mix with tomatoes, avocados, and cilantro in a bowl
16
Season with lime juice and salt
17
Place cooked sopes on serving plates
18
Top with smoked tuna, tomatillo sauce, and avocado mixture
19
Garnish with shredded cabbage and queso fresco