Pulpo Santa Cruz Oaxaca Recipe

Prepare octopus

If octopus is frozen, fully thaw in the refrigerator. Rinse under cold water, remove beak and ink sac if present, and pat dry. If tenderizing is desired, gently beat with a rolling pin or use the natural tenderizing effect of extended simmering.

Make poaching liquid & cook

In a large pot, combine 2 liters water, 150 ml white wine, halved onion, bay leaves, peppercorns and 1.5 tbsp salt. Bring to a simmer over medium heat. Once simmering, lower heat to maintain a gentle simmer. Submerge the octopus (head and tentacles) — if necessary, dip the octopus three times by plunging tentacles into the simmering liquid to curl them before fully submerging. Simmer gently, uncovered, for 45–60 minutes until a skewer or knife slides into the thickest part of a tentacle with little resistance and tentacles are tender. Start checking at 40 minutes. Cooking time depends on octopus size; avoid vigorous boiling as it toughens the meat.

Cool & reserve

Turn off heat and allow octopus to cool in the cooking liquid for 20 minutes to stabilize texture. Remove octopus, reserve 100 ml of the strained cooking liquid for thinning mole if needed. Pat octopus dry. Cut into serving-size portions (whole small tentacles or medallions from the thickest part). Toss lightly with 2 tbs olive oil and set aside.

Prepare chiles and roast aromatics

Heat a dry skillet over medium. Toast the seeded pasilla, mulato/ancho and chile de arbol lightly for 20–40 seconds per side until fragrant but not burned. Remove and set aside. In the same skillet, roast the tomatoes and quartered onion until charred in spots (5–8 minutes), turning to get even color. Roast garlic cloves until softened (you may roast whole on a foil packet or in the pan).

Soak chiles & soften bread

Place toasted chiles in hot water to cover and soak for 15 minutes until pliable. Drain, reserve 50 ml soaking liquid. In a separate small pan, warm 1 tbs vegetable oil and toast the torn bolillo until golden and crisp, then place in a bowl and cover with some of the hot stock to soften (about 5 minutes).

Fry nuts, seeds, and aromatics

In a skillet over medium heat add remaining 1 tbs oil. Fry the almonds, peanuts (40 g), pumpkin seeds and sesame seeds briefly until aromatic and light golden, about 2–3 minutes. Remove to a bowl. Fry the raisins quickly to plump, then remove. Add the soaked chiles and drained roasted tomatoes, onion and garlic to the skillet for 1–2 minutes to concentrate flavors.

Blend mole

In a blender combine the soaked chiles (trimmed), roasted tomatoes, onion, garlic, softened bread, fried nuts, seeds, raisins, toasted sesame, ground cumin, cinnamon, cloves, and 400 ml stock. Add the reserved 50 ml chile soaking liquid if needed for blending. Blend in batches to a very smooth purée, adding more stock or up to 100 ml reserved octopus cooking liquid for a silky consistency. Strain the purée through a fine sieve into a saucepan, pressing solids to extract flavor.

Finish mole

Simmer the sieved mole over low heat for 10–15 minutes, stirring often. Add the dark chocolate and stir until melted and incorporated. Season with 1 tsp salt and adjust to taste. If the mole is too thick, thin with small amounts of reserved stock or octopus cooking liquid until you reach a velvety, saucy consistency. Keep warm over very low heat.

Make oliva sauce

In a small bowl whisk together 60 ml good-quality olive oil, minced garlic clove, chopped oregano (if using), 0.5 tsp salt, 0.25 tsp black pepper and juice of 1/2 lime until emulsified. Taste and adjust seasoning. Let rest 5–10 minutes so flavors meld.

Prepare peanuts garnish

Coarsely chop 30 g roasted peanuts. Mix with finely chopped cilantro and a small squeeze of lime (from the remaining lime wedges) and a pinch of salt. Keep aside.

Warm mole and octopus

Rewarm octopus pieces briefly in a hot skillet (1–2 minutes per side) with a little olive oil to add color and caramelization — do not overcook. Reheat mole gently if needed to a serving temperature (do not boil).

Plate Pulpo Santa Cruz Oaxaca

Spoon a base of warm mole onto each plate (about 3–4 tbs per serving). Arrange octopus pieces on top. Drizzle 1–2 tbs of oliva sauce over the octopus and around the plate for shine and herb/garlic aroma. Scatter the chopped roasted peanuts over the mole and octopus. Garnish with thin radish slices, microgreens or baby cilantro, and serve with lime wedges on the side.

Final seasoning

Taste a piece of octopus with mole and adjust with a tiny squeeze of lime or a pinch of salt if desired. Serve immediately.