Recipe courtesy of La Tostaderia
Octopus Tostada
- Level: Intermediate
- Yield: 5 servings
- Total: 1 hr 15 min
- Active: 20 min
Ingredients
Octopus:
Salt
8 cups cooking wine
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
7 peppercorns
6 chiles de arbol
5 cloves
5 star anise pods
2 octopuses
Vegetables:
10 cherry tomatoes, halved
5 Persian cucumbers, sliced
4 radishes, finely chopped
2 red bell peppers, cut into matchsticks
1 bunch fresh cilantro, finely chopped
1/2 red onion, finely sliced
Lemon juice, as needed
Salt and pepper
10 tostadas, for serving
Directions
- For the octopus: Bring 12 quarts of salted water and the wine to a boil. Add the basil, thyme, peppercorns, chiles, cloves, star anise and octopuses. Boil for 20 minutes.
- Shock the octopuses in an ice water bath. Return to the boiling liquid for 15 minutes. Shock again. Peel and chop the octopuses.
- For the vegetables: Mix the tomatoes, cucumbers, radishes, bell peppers, cilantro and red onions in a bowl. Dress with lemon juice to taste and season with salt and pepper.
- Spoon some of the vegetables into the bottom of a doubled tostada. Spoon some of the octopus mixture on top.