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Pulpo, chintextle, escabeche de zanahoria

Pujol

Serves:

Chef:

Enrique Olvera

Ingredients

    1 Piece of octopus

    5 litres of water

    30 grams of salt

    Heat the water, add the salt and quickly plunge the octopus 3 times into the boiling water Cook for 1 hour and let stand 15 minutes.

    Cut the tentacles and reserve

    Dressing

    300 grams of tomato

    30 grams of onion

    5 grams of garlic

    2 g of cumin

    50 grams of chintextle

    40 grams of grasshoppers

    60 ml of oleic Brown the ingredients except the oil, mix and add a trickel of oil

    Reserve the mixture in refrigeration

    Carrot garnish 7 carrots in julienne Marinade:

    1 yellow lemon

    30 grams of black garlic

    10grams of thyme

    60 grams of brown sugar

    20 grams of salt

    50 grams of coriander

    500 ml of water

    250 ml white vinegar

    30 ml of balsamic vinegar

    1 Chile mixe

What inspired your One Planet Plate?

The chintextle, chintesle or chintexle, is a thick sauce with a lot of intense flavor, toasted and sea air, of ground chile, typical of the Sierra de Oaxaca that is made to eat spread on tortillas.

Method

Put the marinade ingredients and bring to a boil and let reduce to 750 ml of liquid. Add the carrots and cook until they are soft. Mashed carrots 700 grams of cooked carrot 60 ml of mandarin juice 40 g of sugar 10 grams of salt 11 China oranges 150 g of sugar 150 ml of water. Mix 150 g of sugar with 150 g of water and cook in the syrup the Chinese oranges, once cooked, remove the filling of the orange and remove the seeds, reserve the skin and the pulp. Grind the cooked carrot, mandarin juice, sugar, salt, pulp and skin of the Chinese oranges. Add the cooking syrup until smooth.

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