Charred Octopus Tostada

This fun and creative but unexpected pairing is sure to wow your taste buds! This Charred Octopus Tostada with California Prune Salsa Macha was created by Chef Mikel Anthony in a partnership with the Chef’s Roll Test Kitchen.

Ingredients

Salsa Macha with California Prunes

  • 2 ounces dried chiles (one or more of the following: arbol, chiltepin,pequin, serrano seco, chipotle, morita, puya, guajillo, ancho, mulato, pasilla –
  • 1 1/2ounces (1/3 cup) nuts (one or more of the following: almonds, peanuts, pecan pieces)
  • 1tablespoon sesame seeds
  • 4 garlic cloves, peeled and halved
  • 2 cups olive oil
  • 1 tablespoon vinegar (cider vinegar works well here)
  • 1 teaspoon Salt
  • 1/2teaspoon dried herbs (one or more of the following: Mexican oregano, marjoram, or thyme)
  • ¼ cup California Prunes

 

Octopus

  • 2-3 pound Octopus
  • 1-2 ea. Oranges, sliced lengthwise
  • 1-2 ea. Lemons, sliced lengthwise
  • 1 ea. Onion, sliced lengthwise
  • 2 ea. Bay Leaves
  • Salt & Pepper to taste

Directions

For the salsa

Stem the chiles, then break or cut them open and scrape/brush/let fall out most of the seeds; cut into 1/4-inch pieces – you will have about 1 cup. (Simply use chiltepin or pequin whole.)

In a large (4-quart) saucepan, combine the nuts, sesame seeds, garlic, and oil. Set over medium-high heat and cook until garlic and sesame seeds are golden about 5 minutes. Remove from the heat and stir in the chiles. Let cool for 5 minutes.

In a small bowl, mix the vinegar with the salt until the salt dissolves, then add it to the pan along with the herbs. When the mixture has cooled to room temperature, pour it into a blender or food processor and pulse until everything is chopped into small pieces. Run the processor for a few seconds until everything is finely chopped—but not pureed. Add in 1/4 c of chopped prunes. Mix. Pour into a jar and store in the refrigerator until you’re ready to use.

 

For the octopus

Place orange, lemon, onion, bay leaves, salt, and pepper into a pot filled with water. Bring to boil.

Cut off the head of the octopus and remove the beak

Place octopus head in the pot, boil until tender approx. 40 minutes. Check with a knife for accuracy. Reserve cooking liquid for later.

Dip tentacles into the water and lift out. Do this 2-3 times to help shock tentacles for color and curl (pure theory).

Serve on a tostada with avocado crema and California Prune salsa macha.

Whip up some California Prune and Orange Margaritas and enjoy!