12 each 4.5" White Corn Tortillas (20123)
1 1/2 oz. Ancho chilies, stemmed, seeded
3 each Jalapeno, stemmed, seeded
1 lb. Onion, quartered
1 lb. Tomato, quartered
8 oz. Olives, green
4 oz. Capers
1 1/2 oz. Parsley
1 each Garlic, head, cut in half
2 1/2 lbs. Octopus tentacles
1/2 cup Ancho Rub, see related recipe plus 1 tbsp.
Cilantro, as needed
Lime wedges, as needed
1 1/2 cups Roasted Red Pepper Sauce, see related recipe
1.) Combine anchos, jalapenos, onion, tomato, olives, capers, parsley, garlic, and octopus in a large pot and bring to a boil. Reduce heat and simmer octopus for 1 hour. Remove tentacles and allow to cool.
2.) Pre-heat fryer to 350°F. Pre-heat grill to medium heat. To make one tostada, fry a tortilla until crisp and allow to dry. Rub the octopus tentacles with the Ancho Rub and sear on a hot grill until slightly charred. Slice each tentacle into ½” segments. Top the tostada with 1 oz. of Roasted Red Pepper Sauce, and 2 ½ oz. of octopus, and garnish with cilantro. Serve with lime wedges.