Octopus Tostada with Salsa Macha

Name: Octopus Tostada with Salsa Macha
Total time: 2140 min
Ingredients: 2 ounces dried chiles (one or more of the following: arbol; 1 1/2 ounces 1/3 cup nuts (one or more of the following: almonds, peanuts, pecan pieces); 1 TBSP sesame seeds; 4 garlic cloves (peeled and halved); 2 cups olive oil; 1 TBSP vinegar (cider vinegar works well here); 1 tsp Salt; 1/2 tsp dried herbs (one or more of the following: Mexican oregano, marjoram, or thyme); ¼ cup California Prunes; 2-3 lb Octopus; 1-2 Oranges (sliced lengthwise); 1-2 Lemons (sliced lengthwise); 1 Onion (sliced lengthwise); 2 Bay Leaves; Salt & Pepper to taste; 8 Tostadas (fried corn tortillas); Avocado crema (for topping)

californiaprunes.org

Chef Mikel Anthony shared his recipe for Charred Octopus Tostadas with Prune Salsa Macha. Are you brave enough to try making it at home?

View full recipe on californiaprunes.org

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Ingredients

2 ounces dried chiles (one or more of the following: arbol
1 1/2 ounces 1/3 cup nuts (one or more of the following: almonds, peanuts, pecan pieces)
1 TBSP sesame seeds
4 garlic cloves (peeled and halved)
2 cups olive oil
1 TBSP vinegar (cider vinegar works well here)
1 tsp Salt
1/2 tsp dried herbs (one or more of the following: Mexican oregano, marjoram, or thyme)
¼ cup California Prunes
2-3 lb Octopus
1-2 Oranges (sliced lengthwise)
1-2 Lemons (sliced lengthwise)
1 Onion (sliced lengthwise)
2 Bay Leaves
Salt & Pepper to taste
8 Tostadas (fried corn tortillas)
Avocado crema (for topping)