This fun and creative but unexpected pairing is sure to wow your taste buds! This Octopus Tostada with California Prune Salsa Macha was created by Chef Mikel Anthony..
2ouncesdried chiles (one or more of the following: arbolchiltepin,pequin, serrano seco, chipotle, morita, puya, guajillo, ancho, mulato, pasilla -
1 1/2ounces1/3 cup nuts (one or more of the following: almonds, peanuts, pecan pieces)
1TBSPsesame seeds
4garlic clovespeeled and halved
2cupsolive oil
1TBSPvinegarcider vinegar works well here
1tspSalt
1/2tspdried herbsone or more of the following: Mexican oregano, marjoram, or thyme
¼cupCalifornia Prunes
For the Octopus
2-3lbOctopus
1-2Orangessliced lengthwise
1-2Lemonssliced lengthwise
1Onionsliced lengthwise
2Bay Leaves
Salt & Pepper to taste
For the Tostada
8Tostadas (fried corn tortillas)
Avocado cremafor topping
Instructions
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 (6mm) pieces. (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 (45 g) 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 (or ask your fishmonger to remove the beak before wrapping up your fish)!
Place octopus head in the pot, boil until tender (approximately 40 minutes). Check with a knife to be sure the octopus is tender, use a strainer or slotted spoon to remove the head. Reserve cooking liquid.
Bring cooking liquid to a rolling boil. Dip tentacles into the water for about 2-3 seconds and lift out. Do this 2-3 times to help shock tentacles for color and curl. Cover your pot and boil until the tentacles are tender, about 45-60 minutes. Cut through one of the largest tentacles to ensure that it's fully cooked.
To Assemble
Slice Octopus tentacles into bite sized chunks.
Spread a thin layer of avocado crema onto a tostada.
Add a generous amount of chopped octopus tentacles on top of the crema.