Octopus Al Pastor • Pickled Jicama • Guajillo Crema • Cilantro Tortilla • Chorizo Oil•
Plated on a Front of the House® 10.5″ Harmony Plate
“Growing up in south Texas, tacos were a necessity. Al pastor was a given.” – Matthew Broussard
INGREDIENTS
- 5 ea. Chile guajillo peppers
- 2 ea. Dried chipotle
- 4 ea. Garlic cloves
- 1 tsp. Cinnamon
- 1 tsp. Clove
- 1 tsp. Pepper
- 1 tbsp. Oregano
- 1/4 cup Cider vin
- Jicama sliced into planks 1 cm thick
- 1 bunch Cilantro
- 2 cup Maseca flour
- 1 tbsp. Sugar
- 1/4 cup Lime juice
- 1 ea. Medium chile poblano
- 1 package Cacique brand chorizo
DIRECTIONS
- For octopus
Blister 2 chile guajillo, 2 chile chipotle, garlic, peppercorn, clove, oregano, cinnamon in a cast iron skillet. Put all in a container and cover with hot water. Let sit for thirty minutes til peppers are tender. Strain while reserving some of the water to use when blending everything. Blend in Vita Prep. Add cider vinegar and salt to taste. It should be like a paste. Boil or pressure cook octopus with 1 chile guajillo, 1 lime and its juice. Salt. Remove when done and rub generously with the paste made earlier and let marinade. Char octopus all around on a super hot grill or skillet. Slice really thin. Make it nice! - For Tortillas
In a small pot, boil 1 bunch of cilantro with poblano and water. Cover for about five minutes. Robo Coupe pulse just enough to chop cilantro. Strain and reserve liquid. Chop up the blanched cilantro and squeeze out as much water from it as you can.Mix 1 1/2 cups of the cilantro water, and 1/4 c blanched cilantro with the 2 cups maseca flour. Form into little balls and press in a tortilla press. Bake on both sides with a skillet. - For Guajillo Pickles
Bring to a boil: Apple cider vinegar, sugar, salt, and chile guajillo. Cool. Pour over jicama in a clean non reactive container. - For Guajillo Cream
Mix creme fresh with some of the guajillo paste made from earlier to taste. - For chorizo oil
Render the fat out of the chorizo in a small sauce pan on low heat with a splash of canola. Cool.
Special thanks to Front of The House for providing plateware for this dish.
