Charred Octopus with Pipian...Charred Octopus with Pipian Verde and Heirloom Masa Tuile

Tender, double-cooked Spanish octopus glazed with smoky chili oil, set over a vibrant pumpkin seed pipian verde, and crowned with a delicate, lacy blue corn tuile.

Ingredients

Cooking Instructions

1. 01

   In a large pot, submerge the octopus in water with one halved white onion, the halved garlic head, bay leaves, and black peppercorns. Bring to a boil, then reduce heat to low and simmer gently for 45-50 minutes until fork-tender. Drain and let cool; cut into individual tentacles and set aside.

2. 02

   Toast the pepitas in a dry skillet over medium-high heat until they start to pop and turn lightly golden. Transfer immediately to a high-powered blender.

3. 03

   In the same hot skillet, char the tomatillos, jalapeño, the remaining half onion, and 2 garlic cloves until blackened in spots. Transfer these charred aromatics to the blender with the pepitas.

4. 04

   Add the cilantro, epazote, and chicken stock to the blender. Process on high speed until completely smooth and vibrant green.

5. 05

   Heat avocado oil in a saucepan over medium heat. Pour in the blended green sauce, bring to a simmer, and cook for 15 minutes until thickened to a velvety consistency. Season generously with sea salt and keep warm.

6. 06

   For the blue corn tuile, whisk together the blue corn masa harina, water, vegetable oil, and a pinch of salt until a very thin, watery batter forms. Pour 2 tablespoons of the batter into a hot, dry, non-stick skillet over medium-high heat. Let it sizzle and bubble; as the water evaporates, it will form a lacy, crispy tuile. Carefully remove with a spatula and drain on paper towels.

7. 07

   Brush the cooked octopus tentacles generously with salsa macha or ancho chili oil. Sear in a screaming-hot cast-iron skillet or grill for 2-3 minutes per side to achieve a deep, smoky char.

8. 08

   To plate, spoon a pool of warm Pipian Verde in the center of each dish. Arrange a charred octopus tentacle gracefully over the sauce, drape with the crispy blue corn tuile, and garnish with fresh micro cilantro.