CHILAPITAS WITH SQUID SALPICÓN 6 porciones

INGREDIENTES

FOR THE SQUID

2 l (2 1/8 qt) water
½ kg (1 1/8 lb)

squid, skin/membrane removed on each side and cut into chunks
1 tablespoon sugar
1 teaspoon apple cider vinegar
½ orange, juiced
salt to taste

FOR THE SALPICÓN

4 radishes, cut into small cubes
½ onion, finely chopped
2

beefsteak tomatoes, boiled, peeled and seeded, finely chopped
2

serrano peppers, opened, seeded and finely chopped
½ cup cucumber cut into small cubes
¼ cup lime juice
2 tablespoons olive oil
2 tablespoons cilantro (leaves only) chopped finely
salt to taste

TO SERVE

12 chilapitas
1

Hass avocado, peeled, stone removed and finely sliced

PROCEDURE FOR SQUID

Heat water in a pot over a high flame. When boiling, add the chopped squid with sugar, vinegar, orange juice and salt. Reduce heat and simmer for 30 minutes until the meat is tender but firm. Remove the squid, cool, cut into small cubes and set aside.

PROCEDURE FOR SALPICÓN

Mix all ingredients in a bowl. Add the squid and rectify seasoning.
Place a portion of salpicón in each chilapita, garnish with a slice of avocado.
Arrange chilapitas on a platter and serve immediately.

GLOSS

Chilapitas owe their name to their place of origin, Chilapa, Guerrero. Prepared from corn dough and shaped like a clay casserole or bowl, they are the ideal edible container.

Products

Tomato common
Squid