OCTOPUS TLAYUDA

Recipe by Esther Sanchez, Restaurant Chef at Aramara Restaurant, Four Seasons Punta Mita, Riviera Nayarit, Mexico. Image by Diana DeLucia.

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​​Serves 4

Ingredients

• 1 piece Octopus (grilled and cut into small pieces)
• 4 pieces large Tostadas
• 1 cup Adobo (see recipe)
• 2 pieces Cactus Paddle
• 2 pieces Guajillo Chile (julienned)
• 1 piece Red Onion (julienned)
• ½ cup Bayo Beans (pureed)
• ½ cup cheese (what kind Esther?)
• ½ cup Red Oil (see recipe)
• ½ cup Cilantro Leaves (washed)
• 2 pieces Radish (sliced)
• 1 Tablespoon Vegetable Oil

Adobo

• 2 Chiles Guajillo (wiped clean, stemmed and seeded)
• 3 large Garlic Cloves
• ½ teaspoon Cumin Seeds
• ½ teaspoon Dried Oregano (crumbled)
• ¼ cup Water
• 1 Tablespoon Cider Vinegar
• 1 Tablespoon Achiote Paste
• ¼ cup Lime Juice (freshly squeezed)
• ¼ cup Olive Oil
• Salt and Pepper (to taste)

Red Oil

• 1 cup Vegetable Oil (corn, canola, etc.)
• 2 teaspoons Pepper Flakes (dried and crushed)

Garnish

• sprinkle Panela Cheese (fresh)
• 2 slices Radish
• ½ cup Cilantro Leaves
• dash Chili Oil

Preparation

Adobo

In a skillet on medium heat, toast the chile guajillo on each side.

In a blender combine the chile guajillo, garlic, cumin seeds, cloves, oregano, water, olive oil, lime juice, achiote paste and vinegar into the blender.

Blend at low speed until smooth. Set aside.


Red Oil

In a heavy, small saucepan combine the oil and crushed red pepper flakes and cook over low heat until a thermometer inserted into the oil registers 180°F, about 5 minutes.

Remove from heat.

Cool to room temperature, for about 2 hours.

Transfer to a 4-ounce bottle.


Final Preparation

Put the cactus paddle on a hot grill for 4 minutes on each side, remove and cut into small squares.
Chef note: This should be done in advance if possible.

In a hot pan, add 1 spoon of vegetable oil, add the octopus and adobo, and stir them until incorporated.

In another pan, add 1 spoon of oil and sauté the red onion.

Add the cactus paddle and the guajillo chili and sauté for 3 minutes.

Season to taste with salt and pepper.


Assembly

Spread the puréed Bayo beans on top of the tostada then add the octopus with the adobo and the cactus paddle on top.

Garnish with cheese, slices of radish, cilantro leaves, and a tiny dash of chili oil.


Wine Match

Nebbiolo Paoloni

Chef note: On the palate this wine shows fabulous ripeness, a huge unctuous texture and enormous body, that match with the spiciness of the adobo and the oily texture of the cactus.

"Tale of the Whale" at Punta Mita, is the worlds only natural island green. Image courtesy Punta Mita.