Recado Negro

Category: Starter

Preparation time: 5,5 hours & Execution time: 10 minutes

Ingredients for 1 portion

Ingredients for Salsa Macha:

1. 2 Dried peppers Ancho
2. 2 Dried peppers Guajillo
3. 5 Dried peppers Arbol
4. 35 ml Pumpkin seeds oil
5. 40 gr. Black garlic paste
6. 25 ml Sesame oil
7. 140 ml Sunflower oil
8. 140 ml Olive oil
9. 25 ml Rice vinegar
10. 10 gr. Hoja santa
11. 3 Crispy bread sheets with carbon
12. 20 ml Smoked olive oil

Instructions:

1. Blend all the ingredients except for the crispy bread sheets and the smoked olive oil.
2. Add them in the bags with the octopus (two tentacles will be needed) and close it in a vacuum.
3. Cook in 78 degrees for 5,5 hours and then cool it down in some water with ice.
4. Rub the crispy bread sheets into powder, spread some smoke olive oil on the octopus and bread it with black powder.

Ingredients for almond puree:

1. 140 gr. Almond
2. 70 ml. Almond oil
3. 20 ml. Balsamic cream with soy & ginger
4. 10 gr. Muscovado sugar
5. 40 gr. Sepia

Instructions:

1. Boil the almonds for 20 minutes in salty water.
2. Blend it with the rest of the ingredients.

Ingredients for black beans puree:

1. 200 gr. Black beans
2. 60 gr. Μole Sauce
3. 20 gr. Panca chili paste
4. 10 gr. Jasmine tea

Instructions:

1. Make 1L of water with the Jasmine tea.
2. Get it strained and boil in that water the black beans.
3. Get it strained and add the mole and Panca paste.
4. Blend them with the almond puree.
5. Blend both mixtures together and then use a sieve.

Ingredients for Yuca carbon:

1. 500 gr.Yuca 
2. 2 gr. Black pastry color
3. 80 ml. Sepia

Instructions:

1. Cut yuka in small pieces like small coals and boil it in 2L of water along with sepia and the black color.
2. Get it strained and spread it in a dehumidifier for 3 hours in 50 degrees.
3. Use oil to fry them in medium heat.

Ingredients for Recado negro:

1. 100 ml mayo
2. 12 items.of dried Ancho peppers
3. 50 gr. Black garlic flakes
4. 8 gr. Szechuan pepper
5. 4 Carnation
6. 25 gr. Avocado leaves
7. 30 gr. Panca chili paste
8. 15 gr. Cumin
9. 70 ml Espelette pepper vinegar
10. 15 gr. Fleur de sel

Instructions:

1. Blend all the ingredients.

Dish decoration:

1. Add on the plate a touch of the sepia, the black olive soil, the yucca and add on top of it the tentacle.
2. Add the puree quenelle to the dish and on the top of the octopus add bullets of recardo negro.
3. Finish the decoration by adding some edible flowers.  

Enjoy…
Special credits to Coyoacan restaurant for their hospitality.

Chef: Dimitris Fetsis