Octopus Tostada with Jalapeño Cream

Recipe by Chef José Burela

Servings: 1

Ingredients:
5½ oz. cooked octopus
3½ oz. Jalapeño peppers
3½ oz. mayonnaise
1¾ oz. salt
1¾ oz. thick cream
¾ cup milk
¼ oz. oregano
¼ oz. thyme
¼ oz. bay leaves
2 garlic cloves
¾ oz. chopped onions
¾ cup olive oil
¾ oz. refried beans
2 Mexican tostadas (corn tortillas fried in oil or you can buy the ready-to-use tostadas)

Preparation:
1. Place the bay leaves, thyme and oregano in the blender with a bit of milk and cream. Put the garlic cloves in the blender with ¼ cup olive oil and use the mix to marinade the octopus.
2. Put the olive oil in a frying pan and add the octopus with the marinade. Add the onions, fry lightly. Turn off the heat. Add the sauce and mix well.
3. Place the refried beans on a tostada and put the octopus on top. Garnish with parsley.

To print this page, "CTRL P" on your keyboard or use this environmentally friendly printing tool: