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Octopus Tostada with Prunes Salsa Macha

Tostada topped with a prunes salsa macha, avocado crema, and octopus. 

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with California Prunes.

Prune Salsa Macha


  • 2 oz. Dried chiles (one or more of the following: arbol, chiltepin, pequin, serrano seco, chipotle, morita, puya, guajillo, ancho, mulato, pasilla)
  • 1 1/2 oz. (1/3 cup) Nuts (one or more of the following: almonds, peanuts, pecan pieces)
  • 1 tbsp. Sesame seeds
  • 4 ea. 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)
  • 1/4 cup Prunes, chopped


  1. Stem the chiles, then break or cut them open and scrape/brush/let fall out most of the seeds; cut into 1/4-inch pieces – you will have about 1 cup. (Simply use chiltepin or pequin whole.)
  2. In a large (4-quart) saucepan, combine the nuts, sesame seeds, garlic and oil. Set over medium-high heat and cook until garlic and sesame seeds are golden, about 5 minutes. Remove from the heat and stir in the chiles. Let cool 5 minutes.
  3. In a small bowl, mix the vinegar with the salt until the salt dissolves, then add it to the pan along with the herbs. When the mixture has cooled to room temperature, pour it into a blender or food processor and pulse until everything is chopped into small pieces. Run the processor for a few seconds until everything is finely chopped—but not pureed.
  4. Add in 1/4 c of chopped prunes. Mix. Pour into a jar and store in the refrigerator until you’re ready to use.



  • 1 ea. 2-3 pound Octopus
  • 1-2 ea. Oranges, sliced lengthwise
  • 1-2 ea. Lemons, sliced lengthwise
  • 1 ea. Onion, sliced lengthwise
  • 2 ea. Bay Leaves
  • tt. Salt & Pepper


  1. Place orange, lemon, onion, bay leaves, salt, and pepper into a pot filled with water. Bring to boil.
    Cut off the head of the octopus and remove the beak
  2. Place octopus head in the pot, boil until tender approx. 40 minutes. Check with a knife for accuracy. Reserve cooking liquid for later.
  3. Dip tentacles into the water and lift out. Do this 2-3 times to help shock tentacles for color and curl (pure theory).

Serve on a tostada with an avocado crema and cilantro.