Charred Octopus with Heirloom...Charred Octopus with Heirloom Corn Esquites and Salsa Macha

Tender, crispy-edged charred octopus served over smoky heirloom corn esquites, finished with a rich, nutty Salsa Macha, crumbled Cotija, and fresh micro-greens.

Ingredients

Cooking Instructions

1. 01

   In a large stockpot, submerge the octopus in water with the halved onion, 4 smashed garlic cloves, bay leaves, and a generous pinch of sea salt. Bring to a gentle simmer and cook for 45-50 minutes until the thickest part of the tentacle is tender when pierced with a paring knife. Remove from heat, let cool in the liquid for 15 minutes, then drain and separate the tentacles.

2. 02

   To make the Salsa Macha, heat the neutral oil in a small skillet over medium heat. Fry the remaining 4 garlic cloves until golden, then remove. Fry the Morita and Árbol chiles for 30 seconds until fragrant and slightly darkened, ensuring they do not burn, then remove.

3. 03

   In the same hot oil, toast the pumpkin seeds and sesame seeds for 1-2 minutes until golden. Transfer the oil, garlic, chiles, and seeds to a mortar and pestle or food processor. Pulse coarsely with a pinch of sea salt to create a textured, chunky salsa. Set aside.

4. 04

   In a cast-iron skillet over high heat, melt the butter. Add the corn kernels and sear without stirring for 2-3 minutes to achieve a deep, smoky char. Stir and cook for another 2 minutes. Stir in the chopped epazote, lime juice, and a pinch of salt. Keep warm.

5. 05

   Heat a clean, dry cast-iron skillet or grill to high heat. Lightly brush the octopus tentacles with a touch of the oil from the Salsa Macha. Sear the tentacles for 2-3 minutes per side until deeply charred and crispy on the edges.

6. 06

   To plate, spoon a generous mound of the warm corn esquites onto the center of each plate. Place a charred octopus tentacle elegantly over the corn. Drizzle with the textured Salsa Macha, and garnish with crumbled Cotija cheese, micro-cilantro, and radish slices.