For Down Under surfer-chef Sarah Glover, the recipes in Wild: Adventure Cookbook are meant to inspire readers to cook and eat outside. This taco recipe is well-suited to a beachy barbecue where the underside of your surfboard is the table and the sea water mixes nicely into tortilla dough. But armchair travelers anywhere, anytime, can cook just like this in a landlocked backyard or over an apartment stove, wearing a swimsuit while playing sounds of the ocean on Spotify. Why not?
Hot Boy Tacos
Portable BBQ grill
2 1⁄4 c. (300 g) spelt flour
2 tsp. (10 g) active dry yeast
1⁄2 c. (120 ml) warm sea water or tap water seasoned with salt, plus extra if needed
1⁄2 c. (100 g) polenta, for sprinkling
2 corn cob husks, as intact as possible
3 1⁄2 oz. (100 g) queso Chihuahua (a Mexican cheese great for melting) or Parmesan, grated
1⁄2 red cabbage, shredded
1 red onion, thinly sliced
handful of cilantro (coriander) leaves
1 c. (240 ml) chile aioli (mayo, lemon, garlic, chile paste)
1. Tip the spelt flour into a bowl and make a well in the center.
Add the yeast and warm water, then slowly incorporate it into
the flour, adding a little more water if needed – the dough should be smooth but slightly sticky. Form the dough into a ball, then return to the well-floured bowl or a floured chopping board, cover with
a tea towel and let rest for one hour or until doubled in size.
2. Heat the barbecue until it’s nice and hot. You want to get your corn husks as long and flat as possible so that you will be able to wrap them neatly around the dough. Sprinkle a little polenta over a flat surface and roll out the dough to a 3⁄4 inch (2 cm) thick rectangle. Scatter the cheese in a line down the center, then roll up the dough to enclose the cheese.
3. Roll up the dough in the corn husks and cook on the barbecue for 5-10 minutes or until the dough is cooked through. You can also cook it on a grate over an open fire.
4. Meanwhile, combine the red cabbage, onion, and cilantro in a bowl, then toss with a little lime juice.
5. When the taco is cooked, unwrap the husk and break open the bread. Add the red cabbage slaw, the fermented chile aioli, if you like a bit of extra fire, and a good grating of queso Chihuahua or Parmesan. Serve with lime wedges.
Check Out Sarah's Wild Cooking Adventures in Tasmania
Buy the Book and Start Cooking in a Swimsuit
Wild: Adventure Cookbook, by Sarah Glover