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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First roast 2 medium onion and 2 heads garlic in the oven (at 425 for 20 minutes or so until they start to caramelize). Alternately you can pan roast them in a cast iron skillet. | 2. In a large pot place roasted onion and garlic, octopus, 2 bunches parsley & cilantro, peppercorns, 4 serrano chiles (whole), 16 cups water and beer. | 3. Boil for 1 1/2 to two hours. | 4. Remove from heat and let the octopus cool in the liquid while you start the ranchero sauce. | 5. Bring 6 cups of water to boil with 16 plum tomatoes, 14 serranos, 1 1/2 sliced tomatoes and 6 cloves of garlic and simmer for 30 minutes. | 6. Strain out the solids (saving the Ranchero broth), puree the solids in a blender or Cuisinart with 1 1/2 cups or the retained broth. | 7. Now, heat 1/2 cup olive oil in a tall thick pot and add 6 cloves of garlic. Simmer the garlic until it turns golden, remove them with a slotted spoon and carefully pour in the Ranchero sauce. This will cause splattering so I strongly encourage long sleeves. Stir like mad for the first few minutes until it's a gentle simmer. Cook for 30 minutes. | 8. Now strain the liquid from the simmered octopus and in a separate pan cook down to 3 cups. This should take about 30 minutes. Meanwhile separate the octopus from the veggies and toss the veggies. | 9. While the ranchero sauce and octopus are simmering down take the final 6 cloves of garlic, 1/2 cup of cilantro and salt and either in a pestle or a blender puree into a smooth paste. | 10. Add the paste, octopus and reduced octopus stock to the ranchero sauce and cook for a final 20 minutes. | 11. I sometimes split this recipe over two days (make the octopus one night and the ranchero the next). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2			88.0	20.548000000000002	2.42	0.22
garlic	2	heads		-	-	-	-
octopus	4 1/2	lb	used	1672.8038	44.8801	304.1647	21.215999999999998
parsley	2	bunches		-	-	-	-
cilantro	2	bunches		1.84	0.2936	0.1704	0.0416
black peppercorn	1	teaspoon		-	-	-	-
green serrano chilies	4			-	-	-	-
water	16	cups		0.0	0.0	0.0	0.0
beer	2	cups		-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
plum tomato	16			-	-	-	-
white onion	1 1/2	1/2	peeled sliced	-	-	-	-
garlic clove	6		peeled	-	-	-	-
green serrano chilies	14			-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
garlic clove	6			-	-	-	-
garlic clove	8			-	-	-	-
cilantro leaf	1/2	cup		1.84	0.2936	0.1704	0.0416
salt	1 1/2	1/2		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.