Pulpo Pibil
Fried Potatoes, Toum, Tortillas
Chef Fernanda Serrano of elNico | Brooklyn
Adapted by StarChefs | March 2025 | Photo: will Blunt
INGREDIENTS
Pibil Sauce:
2 cups orange juice
3 tablespoons achiote paste
1 teaspoon Mexican oregano
6 berries allspice
3 cloves
2 cloves garlic
1 white onion
Juice of 1 lime
Toum:
8 cloves garlic, sliced
1 egg white
1 tablespoon kosher salt
¾ cup grapeseed oil
⅛ cup habanero oil
¼ cup lime juice
Pickling Liquid:
20 habanero chiles
4 cups white balsamic vinegar
4 cups malt vinegar
⅔ cup kosher salt
1 cup granulated sugar
Xnipec:
2 red onions, julienne
2 cups diced pineapple
1 teaspoon Mexican oregano
Potatoes:
Oil for frying
⅛ cup kosher salt
4 tablespoons citric acid
1 tablespoon granulated sugar
Zest of 1 lime
4 potatoes, thinly sliced
Pulpo:
1 octopus, cleaned
½ onion
To Assemble and Serve:
Yield: 1 serving
Tortillas
METHOD
For the Pibil Sauce:
In a Vitamix Commercial blender, add all ingredients and purée until smooth. Strain into a pot set over medium heat. Cook until mixture has reduced by half. Remove from heat and let cool. Transfer to an airtight container and refrigerate.
For the Toum:
In a Vitamix Commercial blender, add garlic, egg white, and salt. Purée until smooth. With the machine running, slowly stream in oils, blending until mixture is fully emulsified. Add lime juice and 1 cup ice. Blend until combined. Transfer to an iSi canister with 1 charge. Refrigerate.
For the Pickling Liquid:
In a pot over medium-low heat, add all ingredients and 4 cups water. Cook until sugar has fully dissolved, stirring occasionally. Remove from heat and let cool. Once cooled, transfer mixture to an airtight container and refrigerate.
For the Xnipec:
In a mixing bowl, combine onions, pineapple, and 2 cups Pickling Liquid. Mix. Season with oregano. Transfer to an airtight container and refrigerate.
For the Potatoes:
In a pot over medium-high heat, bring water to a boil. Add potatoes and cook 3 minutes. Transfer potatoes to a paper towel-lined plate. Let cool. In a fryer, heat oil to 356°F. In a mixing bowl, combine salt, citric acid, sugar, and lime zest. Set aside. Add potatoes to hot oil and fry until golden brown. Transfer fried potatoes to a paper towel-lined plate and let drain. Season with salt mixture. Set aside.
For the Pulpo:
In a large pot over medium-high heat, bring water to a boil. Add octopus and onion. Cook 45 minutes, or until octopus is fork-tender. In a fryer, heat oil to 356°F. Transfer octopus to a work surface and coat with Pibil Sauce. Add to hot oil and fry until crispy. Transfer to a paper towel-lined plate and let drain. Set aside.
To Assemble and Serve:
On a work surface, slice 1 tentacle Pulpo. Transfer Pulpo tentacle to the right side of a serving plate. Top with desired amount Xnipec. Place desired amount Toum in the middle of plate. Serve with tortillas and Potatoes.
