Beer-Battered Avocado Tacos With Fresh Corn Salsa

Makes 12 tacos

Tortillas

2 cups masa harina

1/2 teaspoon salt

1 1/3 cup warm IPA beer

Avocados

Canola oil for frying

2 cups flour

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

12 ounces IPA

3 avocados, ripe but firm

Corn salsa

Kernels from 1 ear of corn

1 jalapeño, stemmed, seeded, chopped

1/4 cup red onions, diced

1/4 cup chopped cilantro

2 tablespoons chopped scallions

Juice from one lime

1/4 cup chopped tomatoes

Salt, pepper to taste

1. In a large bowl, mix the masa and salt. Stir in beer. The resulting dough should be the consistency of Play-Doh. If it is too dry, add more beer or water.

2. Form dough into balls a bit larger than golf balls. Prepare a tortilla press by wrapping it in plastic wrap. One at a time, place a dough ball in the center, press, rotate, then press again (or use a rolling pin and parchment paper).

3. Heat a cast iron skillet to medium high. Cook tortillas until slightly brown on the bottom, 30 seconds to 1 minute. Flip and cook on the other side. Do not overcook.

4. For the avocados: Pour about 4 inches of oil into a saucepan, then clip a deep-fry thermometer to the side. Heat oil to 375 to 400 degrees; adjust heat to maintain that temperature.


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5. In a large bowl, combine flour, salt, garlic powder and pepper. Stir in beer. The mixture should have the consistency of pancake batter.

6. Remove avocado pits and peels. Cut avocados into thick slices, 4 to 5 per half. Working with just 2 or 3 slices at a time, dip avocado in batter and fry for 1 minute; flip and fry until golden brown, about 2 minutes more. Drain on paper towels.

7. Combine corn salsa ingredients, then fill the tortillas with fried avocado and salsa.

-- The Beeroness