Octopus al Pastor

Name: Octopus al Pastor
Total time: 340 min
Ingredients: Octopus: 1.5-2 kg; Salt: 50 g; AL PASTOR SAUCE; Morita chiles: 10 g; Pasilla chiles: 10 g; Guajillo chiles: 10 g; Garlic cloves: 50 g; Fresno chiles (chopped): 50 g; Onion (chopped): 100 g; Tomato (diced): 100 g; Pineapple chunks (charred): 150 g; Orange juice: 100 g; Agave syrup: 50 g; Red wine vinegar: 50 g; Cumin seeds: 5 g; Coriander seeds: 5 g; Dried oregano: 5 g; Paprika: 5 g; SMOKED AVOCADO PUREE; Large avocados: 2; Spinach leaves (blanched and shocked in ice water): 50 g; Yuzu koshō: 10 g; Basil oil (or olive oil): 30 g; Crème fraîche: 50 g; Shallots (minced): 20 g; Salt to taste; Lime juice (for drizzling); Pineapple oil (for drizzling)

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A recipe for Octopus al Pastor by chef RJ Yoakum of Georgie in Dallas.

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