Fried Yuba Tacos with Sweet Corn Relish

Sweet Corn Relish

3 big ears yellow corn

12 ripe cherry tomatoes, cut into 1/8-inch-thick pieces

.50 cup carefully chopped red onion

.50 cup carefully sliced green bell pepper

2 tablespoons minced fresh jalapeño

2 medium garlic cloves

1.50 cups unseasoned rice vinegar

.50 cup water

6 tablespoons raw walking cane sugar

2 tablespoons brown mustard seeds

2 teaspoons cumin seeds

1 teaspoon kosher salt

1 teaspoon whole black peppercorns

.50 teaspoons ground turmeric (such as Diaspora Co.).

Green Cream.

2 teaspoons avocado oil.

2 medium garlic cloves, minced.

4 ounces infant spinach (about 4 cups).

2 ripe Hass avocados, pitted and peeled.

2 tablespoons seasoned rice vinegar.

.50 teaspoons kosher salt.

Fried Yuba Tacos.

4 yuba sheets (such as Hodo).

Avocado oil, for frying.

Great sea salt.

12 (6-inch) corn tortillas, warmed.

Hot sauce, shredded red cabbage, fresh cilantro, very finely sliced scallions, and sliced fresh serrano chile, for serving.

Fried Yuba Tacos with Sweet Corn Relish
Make the sweet corn relish.
Fill a big bowl with ice water; set aside. Bring a large saucepan of water to a boil over high, and include corn. Go back to a boil, and cook corn 1 minute; drain. Using tongs, transfer corn to ice water, and let stand 5 minutes. Drain pipes corn, and piece kernels from cobs; dispose of cobs. Evenly divide corn kernels, tomatoes, onion, bell pepper, jalapeño, and garlic cloves between 2 clean 1-pint canning jars; set aside.

Combine vinegar, 1/2 cup water, sugar, mustard seeds, cumin seeds, kosher salt, peppercorns, and turmeric in the very same pan, and bring to a simmer over medium-high, stirring frequently, till sugar is dissolved, about 3 minutes. Divide vinegar mixture equally in between jars, and let cool to space temperature level, about 1 hour. Seal containers, and cool relish 24 hours to establish the flavor.

Make the green cream.
Combine oil and minced garlic in a large frying pan, and cook over medium, stirring frequently, till garlic smells aromatic and simply starts to turn golden, 1 minute and 30 seconds to 2 minutes. Include spinach to frying pan, and cook, stirring typically, till spinach is simply wilted, about 30 seconds. Remove from heat, and transfer spinach to a cutting board. Carefully chop spinach. Combine avocados and vinegar in a medium bowl. Using a fork, mash avocado mix until practically smooth; stir in sliced spinach, and season with kosher salt.

Make the fried yuba tacos.
If yuba sheets are stuck together, run warm water over them while carefully separating, being careful not to tear. Stack 2 (4-inch) squares, and roll into a tight cylinder.

Line a baking sheet with paper towels. Put avocado oil to a depth of about 1 inch in a deep skillet. Heat over medium-high to 360 ° F to 375 ° F. Place 1 yuba roll on a spatula, and gently slide roll into hot oil. Cook, turning carefully with spatula for even frying, until yuba is bubbling and beginning to brown, 45 seconds to 1 minute. Eliminate using a spatula or skimmer, and transfer to prepared baking sheet. Sprinkle with great sea salt. Repeat with staying yuba rolls.

Assemble each taco by smearing 1 heaping tablespoon green cream on a warm corn tortilla. Top with a fried yuba roll, and spray with 1 heaping tablespoon sweet corn relish. Leading with hot sauce, shredded cabbage, cilantro, scallions, and serrano.

Discover yuba sheets at Asian grocery stores or at Whole Foods.

Make Ahead.
Sweet corn relish can be refrigerated in an airtight container approximately 1 month.

Recommended Pairing.
Full-bodied white blend: Tenshen California White Blend.

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