Charred Octopus with Pipian...Charred Octopus with Pipian Verde and Mezcal Infusion

Tender, charred octopus tentacles glazed with mezcal, served over a vibrant, velvety pumpkin seed and tomatillo pipian verde, garnished with pickled onion pearls and fresh herbs.

Ingredients

Cooking Instructions

1. 01

   Tenderize the octopus: In a large pot, combine the octopus, mezcal, halved onion, garlic, coriander seeds, bay leaves, and a generous pinch of salt. Cover with water and bring to a gentle simmer. Cook for 45-50 minutes until the octopus is fork-tender. Drain and let cool, then separate into individual tentacles.

2. 02

   Prepare the Pipian Verde base: In a dry skillet over medium heat, toast the pumpkin seeds until they puff up and turn golden, being careful not to burn them. Remove and set aside. In the same skillet, char the tomatillos and serrano pepper until blackened in spots.

3. 03

   Blend the sauce: In a high-powered blender, combine the toasted pumpkin seeds (reserve a tablespoon for garnish), charred tomatillos, serrano pepper, cilantro, epazote, and chicken stock. Blend until completely smooth and vibrant green.

4. 04

   Cook the Pipian: Heat the lard or avocado oil in a saucepan over medium heat. Pour in the blended pipian sauce and bring to a simmer. Reduce heat to low and cook for 15 minutes, stirring constantly, until thickened and velvety. Season with sea salt to taste.

5. 05

   Make the Avocado Crema: Blend the ripe avocado with lime juice, a splash of water, and a pinch of salt until ultra-smooth. Transfer to a squeeze bottle for precise plating.

6. 06

   Char the octopus: Heat a cast-iron grill pan or outdoor grill to high heat. Lightly brush the tenderized octopus tentacles with avocado oil and sear for 2-3 minutes per side until deeply charred and crispy on the edges.

7. 07

   Plate the dish: Spoon a generous pool of warm Pipian Verde onto the center of each plate. Arrange the charred octopus tentacles elegantly on top. Dot with the avocado crema, garnish with pickled red onion pearls, and scatter the reserved toasted pumpkin seeds and micro-herbs around the plate.