Tacos de Yuba Guisado
Fresh Yuba, Guajillo-Tomato Salsa, Lime Juice, Cilantro, Corn Tortillas
Chef Julie Warpinski of Big Star | Chicago
Yield: 10 servings
Adapted by StarChefs | June 2018
INGREDIENTS
Guajillo-Tomato Salsa:
65 guajillo chiles, stems and seeds removed
2 yellow onions, cleaned and quartered
3 cloves garlic
2¼ cups apple cider vinegar
5 pounds Pomi chopped tomatoes
½ cup sugar
3 tablespoons salt
To Assemble and Serve:
2 pounds fresh yuba (tofu skins)
2 tablespoons vegetable oil
2 tablespoons lime juice
2 teaspoons salt
2 cups small diced yellow onion
1 cups cilantro chiffonade
10 warm corn tortillas
Small diced white onion
Cilantro leaves
METHOD
For the Guajillo Tomato Salsa:
To a pot, add chiles and cover with boiling water. Soak 30 minutes; drain. Transfer chiles to a Vitamix blender with 2¼ cups water and the remaining ingredients. Purée, adding water if mixture is too thick. In a separate pot, combined all ingredients and simmer 30 minutes, until color is a dark, rich red.
To Assemble and Serve:
Evenly spread yuba on 2 sheet trays and brush each tray with 2 cups Guajillo-Tomato Salsa. Cover and refrigerate 12 to 24 hours. Prepare and heat a griddle. Working with 1 tray of yuba at a time, season with salt and cook on the griddle until yuba strips are brown on both sides; cool. Cut yuba into ¼-inch-thick slices. Any slices that are longer than a tortilla, cut in half. Wipe the griddle clean, add a little oil, and reheat. Brown yuba again, adding remaining salsa. Cook until sauce sticks to yuba. Season with lime and salt. On a plate, fill 2 tortillas with the Yuba Guisado. Top with onion and cilantro.
