Calamari with Blackened Tomato

• 1/4 cup olive oil (preferably Spanish)
• 1/2 small white onion, cut into 1/4-inch dice
• 1 1/2 pounds calamari, cleaned and washed, body sliced into 1/4-inch rings and tentacles left whole if small
• 1 large tomato, blackened (page 164) and cut into 1/4-inch dice
• 1 jalapeno chile, dry-roasted (page 154) and chopped
• 2 cloves garlic, dry-roasted (page 158) and chopped
• 3/4 teaspoon fine sea salt
• 3 teaspoons chipotle chile powder (page 151)
• 1 1/2 tablespoons chopped fresh mint
• 12 (5 1/2-inch) soft white or yellow corn tortillas (page 13), for serving
• Garnish: Whole basil leaves, pickled red chile rings

1. In a skillet, heat the oil over medium-high heat and saute the diced onion until it begins to caramelize, about 5 minutes.
2. Transfer the onion to a small saucepan and add the calamari, tomato, jalapeno chile, garlic, salt, chile powder, and mint.
3. Let the mixture come to a simmer over medium-low heat and cook until barely done, about 7 minutes (dont overcook or the calamari will be rubbery).
4. Remove from the heat and serve immediately.
5. To serve, lay the tortillas side by side, open face and overlapping on a platter.
6. Divide the filling equally between the tortillas using a slotted spoon so any excess liquid will remain in the pot and the tortillas wont get soggy.
7. Top with salsa and garnish.
8. Grab, fold, and eat right away.
9. To build your own taco, lay a tortilla, open face, in one hand.
10. Spoon on some filling, top with salsa and garnish, fold, and eat right away.

olive oil, white onion, calamari, tomato, jalapeno chile, garlic, salt, chile powder, fresh mint, corn tortillas, basil

Taken from www.epicurious.com/recipes/food/views/calamari-with-blackened-tomato-393952 (may not work)