Pulpo Tostadas

Adapted by StarChefs.com
Yield: 12 Servings


2 pounds octopus
2 quarts water
1 bottle white wine
2 bay leaves
1 teaspoon black peppercorns
extra virgin olive oil
Chopped garlic, to taste
Saffron Aji
3 green jalapeños, stems removed
5 shallots, peeled
10 cloves garlic, peeled
1/2 pinch saffron threads
1 bay leaf
750 grams white wine vinegar
2 quarts mayonnaise, preferably homemade
salt and pepper
Salsa Veracruzana
4 large tomatoes
1½ tomatillos, husks removed
¼ onion
½ cup thinly sliced garlic
½ cup diced Spanish onion
2/3 cup thinly sliced shallots
4½ Serrano chilies, thinly sliced
2 cups thinly sliced olives
¼ cup capers
¼ cup chopped cilantro
2 cups peeled and chopped tomatoes
2 Tablespoons extra virgin olive oil
Juice of 1 lime, or to taste
salt and pepper
To Assemble and Serve
12 corn tortillas
Baby arugula (optional)


For the Octopus:
For the Saffron Aji:

Put jalapeños, shallots, garlic, saffron, bay leaf, and vinegar in a sauce pot over medium heat. Reduce to a thick syrup consistency. Let cool and remove bay leaf. Use an immersion blender to combine reduction and mayonnaise until smooth. Season with salt and pepper.

For the Salsa Veracruzana:

Heat a grill. Grill large tomatoes, tomatillos, and quarter onion until lightly charred. Put in a blender and puree until smooth. In a large sauté pan over medium heat, sweat garlic, Spanish onion, shallots, chilies, olives, capers, and cilantro for about 15 minutes, until soft. Add peeled and chopped tomatoes and sauté for another 5 minutes. Remove from heat and add tomato puree, olive oil, and lime juice. Season with salt, pepper, and additional lime juice to taste.

To Assemble and Serve:

Cut tortillas with a 3-inch diameter cutter and deep fry until crisp. Drain on paper towels and sprinkle with salt. Grill octopus skewers until hot and charred. Spread saffron aji onto the chips then add arugula, if you’re using it. Remove octopus from skewers, place on arugula bed, and top with salsa Veracruzana.

Drink pairing: A shot of old world Mezcal or Jose Cuervo’s PLATINO Tequila