Name: Octopus Tostada with Salsa Macha
Yield: [object Object]
Ingredients: 1 Octopus; Salt to taste; For the Salsa Macha; 1/2 cup Peanuts; 6 Chile Guajillo; 10 Chile de Arbol; 6 Chile Ancho; 1 cup Oil (grapeseed); 3 cloves Garlic; 1/4 cup Sesame Seeds; 1 tsp Mexican Oregano (Optional); Splash White Wine Vinegar; Lime juice to taste; For the Avocado Puree; Avocados; Lime juice to taste; Salt to taste; For the Assembly; Tortilla; Pickled red onion; Cilantro

Relatively simple but really really good Octopus Tostada with Salsa Macha

Octopus Tostada with Salsa Macha

Boil octopus in heavily salted water for about an hour until tender - fork/toothpick gives very little resistance

Take out the seeds and stems of all chiles, toast in the pan on medium head until aromatic and set aside in a bowl

Toast up the peanuts until they get a little color and add the oil

Immediately add in the garlic and cook both in oil until the garlic gets some color

Add the sesame seeds for the last 10 seconds or so and then pour the oil and everything in it over the chiles

Let everything sit in the oil and cool for 30-60 minutes and then pour into a blender with the salt, vinegar, Mexican oregano and lime juice

Pulse in the blender until you get the consistency you like

Whip up some avocados with lime juice and salt and put it in a piping bag

Once cooled, leave the octopus pretty minimal - cooked in oil, salt and pepper and then hit with olive oil and a lot of lime juice once charred

Fry up the tortilla for maybe one minute per side until it becomes a tostada

Assembly was guac, octopus, salsa macha, pickled red onion, and cilantro