... with Fresh Salsa and Corn Tortillas
It is our take on Sunday roast, and yes, you need to plan little ahead with this dish. Though the good thing is that sous vide is very hands off cooking method, so you can enjoy your Sunday activities while the dinner is cooking, making it perfect for families with kiddos.
Also note that sous vide Pulpo is perfect in salads and on top of pizza (link) if you don't feel like tortillas/tacos or will have leftovers that needs to be used ;).
- 1/2 kg of Pulpo (also known as octopus)
- 75 ml dry white wine with crisp acidity (we used Vinho Verde from Portugal, which is often good value and have a relatively low alc. % and have this crisp, fresh profile).
Tip: use the good wine that you would be drinking, as you will have a leftover and please remember that if you cook with wine it should be always OK quality, not too expensive or too cheap.
- Clean the pulpo by rubbing it with salt and then rinse it with cold water.
- For marinate take sous vide bag, place your pulpo in it, and add wine and pinch of salt and pepper.
- Seal the bag using vacuum sealer and plop this little package into warmed up sous vide (75 C) and let it get cozy approx. 5 hours.
- When 5 hours have passed, take the bag carefully out (be aware it is now relatively warm).
- Open the bag and take the pulpo out (it should be very tender by now).
- Placing it to heat resistant surface (for torching) or onto grill. (Don't discard the liquids as you could use it to make sauce (still need to work on the recipe ;)) or use it to make seafood risotto (link) it would work similar to the stock you would be adding anyway).
- Now after some fire treatment, you are ready to serve the tentacles as whole (for full drama) or you could also slice them into smaller bits (for little more averse eaters).
Tentacles in water
with a torch
- Take handful of datterino or cherry tomatoes and cut them into 1/4
- Dice half of the avocado
- Dice half of the medium onion
- Squeeze 1/2 of the lemon juice
- And dice 1/4 of red chilli
- Mix it all together and taste it with salt and pepper.
- Heat up ready made tortillas from shop (or if you are lucky then from your local tacoteria)
- or make your own using the ready made fresh masa (which you can buy from your local tacoteria, if you have one) or maseca. (Anyway, link to video how I am making corn tortillas using maseca is in works, so stay tuned :D).
Combine tortillas, pulpo and salsa. Cut some fresh cilantro for garnish and serve it with some leftover vino ;)