Pulpo Con Pipián VerdePulpo Con Pipián Verde

Tender charred octopus served over a rich, velvety pumpkin seed and herb green mole, garnished with pickled heirloom radishes and toasted pepitas.

Ingredients

Cooking Instructions

1. 01

   In a large stockpot of boiling water, add the halved white onion, head of garlic, bay leaves, peppercorns, and 2 tablespoons of sea salt. Holding the octopus by the head, dip the tentacles into the boiling water three times to curl them, then fully submerge. Reduce heat to a gentle simmer, cover, and cook for 45-50 minutes until completely tender. Drain and let air dry on a wire rack.

2. 02

   In a dry skillet over medium heat, toast the pumpkin seeds continuously until they puff up and lightly brown, ensuring they do not burn. Transfer to a bowl to cool, then grind them in a high-powered blender or spice grinder into a very fine powder.

3. 03

   In the same dry skillet, char the tomatillos, serrano peppers, 3 garlic cloves, and the remaining half chopped white onion until they are softened and beautifully blackened in spots.

4. 04

   In a blender, combine the charred vegetables, the ground pumpkin seeds, cilantro, epazote, Romaine lettuce leaves, and 1 cup of the chicken stock. Blend on high speed until completely smooth and vibrant green.

5. 05

   Heat the lard in a deep skillet over medium heat. Carefully pour in the blended herb and seed mixture. Fry the sauce, stirring constantly, for 5 minutes. Reduce heat to low, stir in the remaining 1 cup of chicken stock, and simmer gently for 20 minutes until the pipián thickens to a velvety, spoon-coating consistency. Season with sea salt to taste.

6. 06

   Brush the cooked octopus tentacles generously with avocado oil and season lightly with sea salt. Heat a cast-iron grill pan over high heat until smoking. Sear the octopus for 2-3 minutes per side, pressing down slightly, until a deep, crispy char is achieved.

7. 07

   To plate, spoon a generous pool of the warm pipián verde onto the center of each plate. Artfully place one charred octopus tentacle over the sauce. Garnish with pickled red onions, a few reserved toasted pepitas, and microgreens. Drizzle with a few drops of avocado oil and serve immediately.