May 5, 2021
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
- 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
- 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.
- 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
- 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.
- 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
- 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.
- 2lb Yucca (fresh or frozen peeled whatever is easier for you to executed at home.)
- 2 qt water
- 2tbls salt
- 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