GRILLED OCTOPUS WITH ANCHO CHILE SAUCE RECIPE - TOM ...
Tom Colicchio was inspired by the smoky flavors of Mexico while filming season 12 of Top Chef. He incorporated many of those elements into the menu at his new restaurant, Beachcraft, at the 1 Hotel in Miami Beach. In this dish, the octopus is first braised in sherry and then the skin is removed to make it extra-tender before it’s finished on the grill and glazed with a tangy ancho chile sauce. Slideshow: More Grilled Seafood Recipes
Provided by Tom Colicchio
Categories Octopus
Total Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Prepare the octopus
- Meanwhile, make the sauce
HOMEMADE ENCHILADA SAUCE | MEXICAN PLEASE
This is a great recipe for a huge batch of delicious enchilada sauce. It will freeze quite well so feel free to throw a few portions in the freezer. Yum!
Provided by Mexican Please
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 24 (10-12 cups)
Number Of Ingredients 9
Steps:
- Wipe off any dusty crevasses on the dried chilis. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
- Roast the chili pieces for 1-2 minutes in a 400F oven. Add them to a bowl and cover them with hot tap water. Let the chilis reconstitute for 20-30 minutes. If they float to the surface you can use a small bowl or plate to keep them submerged.
- Roast 7-8 plum tomatoes in a 400F oven for 20-30 minutes.
- Roughly chop 3 onions and peel 8 garlic cloves. Add a dollop of oil to a skillet on medium heat and saute the onions and whole garlic cloves until lightly browned.
- You'll probably have to combine the ingredients in two batches. Add half of the tomatoes, chilis, onion mixture, and stock to a blender and combine well. Strain the sauce through a fine mesh sieve and discard the leftover skin and seed remnants. You might have to use the back of a spoon to push the sauce through the strainer.
- Add a dollop of oil to a saucepan on medium heat. Add the enchilada sauce along with 1 tablespoon Mexican oregano, 1 teaspoon cumin, 2 teaspoons salt, and some freshly cracked black pepper. Simmer for 30-45 minutes or until it has reduced down to a velvety consistency. Take a final taste for seasoning.
- Let the sauce cool and then portion it into 2-cup portions (or larger if you want to, you'll have about 10-12 cups total). I typically keep a portion in the fridge and the rest in the freezer. Mason jars and Ziplocs are both good options for storing in the freezer.
- If you want to make a batch of chicken enchiladas, please see our Ancho Chicken Enchiladas post for details.
Nutrition Facts : Calories 78 kcal, ServingSize 1 serving
More about "ancho sauce recipes"
WWW.FOODNETWORK.COM
Puree a variety of bold Mexican chiles with garlic, honey, vinegar and spices to make a bright, aromatic sauce that gets slow-cooked with pork shoulder. Once tender, shred the pork and enjoy with corn tortillas and your favorite toppings!
From foodnetwork.com
Reviews 4.7
Total Time 5 hours 36 minutes
Category main-dish
Calories 399 calorie per serving
From foodnetwork.com
Reviews 4.7
Total Time 5 hours 36 minutes
Category main-dish
Calories 399 calorie per serving
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