Octopus Pibil Image

Octopus Pibil

Behind The Dish - "Chicago"

Ingredients

Octopus Pibil

  • Black Peppercorns
  • Mexican Oregano
  • Cloves
  • Cinnamon (ground)
  • Corriander (ground)
  • Apple Cider Vinegar
  • Achiote Seeds
  • Roasted Garlic
  • Salt
  • Water
  • Octopus
  • Lard
  • Toasted Banana Leaf
  • Ultratext

Black Bean Puree

  • Beans (for 3 gallons)
  • 2 gallons of dry beans
  • 4 chile guero
  • 1 bunch Epazote
  • Water
  • Lard
  • Onions
  • Squid Ink

Pickled Onions

  • 48oz. Rice wine vinegar
  • 48oz. Beets
  • Water
  • 3/4c salt
  • 3/4c sugar
  • 5 each bay leaves
  • Pinch clove
  • Pinch blk pepper
  • Pinch coriander

To Assemble

  • Octopus in Anchiote Marinade
  • Black Bean Puree
  • Finished Sauce (Table side pour)
  • Pickled Knob Onions
  • Sliced Habanero
  • Flower Garnish

Steps

Octopus Pibil

  1. Soak achiote seeds in apple cider vinegar.
  2. Mix together the soaked achiote seeds, black peppercorns, Mexican Oregano, Cloves, Cinnamon, Roasted Garlic, salt and water.
  3. Marinate Octopus with enough achiote marinade to cover octopus in bag,
  4. Add 1 cup of lard for every two octopus in a bag
  5. Add a large square of toasted banana leaf.
  6. Seal bag .
  7. Cook at 170 degrees for 4 hours.
  8. Remove and chill in ice bath, remove from bag to portion.
  9. Reserve liquid for sauce.
  10. Strain cooking liquid through cheese cloth
  11. Thicken with ultratext, enough to become nape.
  12. Adjust seasoning with salt if needed.

Black Bean Puree

  1. Put beans into a pot.
  2. Add chile guero and Epazote
  3. Add water until covered
  4. Cook until done.
  5. Fry in lard with 4 onions (chopped)
  6. Add 3 cups squid ink
  7. Blend everything until smooth
  8. Adjust seasoning with salt if needed.

Pickled Onions

  1. Make Beet water by blending four beets with water.
  2. Strain out the beet water.
  3. Add rice wine vinegar, beet water, salt, sugar, bay leaves, cloves, black pepper and coriander to a pot.
  4. Bring to a boil.
  5. While brine boils, split knob onions.
  6. Pour mixture over onions.
  7. Allow onions to pickle.

To Assemble

  1. Place triangle cut banana leaf on plate and torch to curve.
  2. Put down smooth black bean puree off center over the banana leaf to secure in place.
  3. Place grilled octopus down in a triangle structure.
  4. Place 5 pickled red onion pieces in spaces to achieve height
  5. Place 3 sliced habanero chiles in a random pattern
  6. Place 5 flower petals the same as above
  7. Add sauce to finish.