Octopus Tostada Recipe

Preparation Instructions

1. 1

   Prepare the Octopus

   In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes to 1 hour until tender. Remove the octopus from the pot and let it cool. Once cool, cut the tentacles into bite-sized pieces.

2. 2

   Char the Octopus

   Preheat a grill or grill pan over medium-high heat. Toss the octopus pieces with olive oil, salt, and black pepper. Grill the octopus for about 3-5 minutes on each side until charred.

3. 3

   Prepare the Fingerling Potatoes

   Boil the fingerling potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly, then cut them in half. In a skillet, heat a little olive oil and fry the potatoes until crispy and golden on both sides.

4. 4

   Assemble the Tostadas

   Spread a layer of requeson on each tostada. Top with crispy fingerling potatoes, charred octopus pieces, a drizzle of salsa macha, and a sprinkle of peanuts and sesame seeds. Squeeze lime juice over the top and season with salt and pepper to taste.

5. 5

   Serve

   Serve the tostadas immediately while they are crispy and fresh.