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Miami’s go to Latin steakhouse Toro Toro turns up the taste buds with Summer inspiration! Try this recipe out at home and come to Toro Toro and dine in person! #SupportLocal while in Miami.

Grilled Octopus / yuca/cilantro sauce/mojo sauce 

Cilantro Sauce

Ingredients 

  • 8oz Tomatillos
  • 1bc Cilantro
  • 1oz Jalapenos, no seeds
  • 2ea   Garlic Peeled
  • 2oz Dijon Mustard
  • 1tsp  Kosher Salt
  • 1.5cup Canola Oil 
  • 1oz Ice
  • 1ea Lime 

Method 

  • On the Blender add the following ingredients. Start by adding the ice first. Then add tomatillo, garlic, jalapeno, cilantro, salt,  Dijon and half of the canola in the blender.
  • Turn the blender on Hi speed and puree everything together for about 1 minute.  
  • Once is all emulsified add the rest of the oil little by little emulsifying all components together while the blender is on medium speed. 
  • Finish sauce with squeeze lime and taste. 

Mojo Sauce 

Ingredients

  • 8 ea sweet peppers 
  • 1oz parsley chopped
  • 1oz cilantro chopped 
  • 1ea garlic chopped mince 
  • 1tbls sherry vinegar 
  • 1 tsp chili flakes 
  • ½ cup Olive oil 
  • 1tsp salt 

Method 

  • Start by grilling the sweet peppers until are lightly grill. Once done clean the pepper and take most of the seed out. Cut the pepper small dice and set in a bowl until you do the rest of the ingredients.  
  • For the parsley and cilantro chopped both herbs. 
  • The garlic need to be mince dice until almost translucent. 
  • Assemble all the ingredients and mix all of them into a bowl. 
  • Taste 

Braised Octopus 

Ingredients 

  • 1 full whole octopus (2 to 3lb)
  • 3ea Carrots (large dice)
  • 4ea stem Celery (large dice)
  • 2ea Onion (large dice)
  • 2ea bay leaves 
  • 1ea bc thyme 
  • 4ea garlic 
  • 1 bottle red wine 
  • 1qt water 

Method 

  • Cut the following ingredients on large dice carrots, celery and onion. 
  • On a pot start by sautéing the carrots, celery, garlic and onion for about 5 minutes until they are carnalized. 
  • On a done add the wine and reduce for about 2 minutes.
  • Add the water and the rest of the ingredients. 
  • Make sure you have a pan or a pot that can cover the entire octopus need to be submerged. 
  • Into the oven cook at 275f for 2hr 15 minutes. Once done pull quickly out the heat. 
  • Once cool down. Ready for the grill. 

Yucca 

Ingredients 

  • 2lb Yucca (fresh or frozen peeled whatever is easier for you to executed at home.)
  • 2 qt water 
  • 2tbls salt 

Method

  • Get 2lb yucca in a pot and boil for about 1hr until soft. 
  • Once done disregard the water. Put the yucca in a bowl and cool down until you can grab with your hands. 
  • Once cool down on a sheet pan spread the yucca to every corner of the sheet pan. 
  • Once done add parchment paper and press until the next day with #10 cans. 
  • Cut the yucca into large square cubes