Today I got out of my kitchen again to visit the kitchen of Lupita Vidal, the chef and owner of Cevicheria Tabasco, a small retaurant in Villahermosa, Tabasco; Lupita taught me how to prepare a timbal Choco, It´s called choco because that's how people from Tabasco are called, it migh be because cacao is grown here, I don't know, the thing is that this delicious Octopus timbal and smoked cheese is scrumptious.
This dish combines the sweet flavors of ripe plantains with the salty and soft octopus, smoked Tenosique cheese (which is a town that is close) puts the finishing touch, the Portobelo mushroom gives a fleshy base which adds texture, the bechamel sour orange cream complements everything perfectly, I bet that you were not expecting bechamel orange cream, I was also left with my mouth open, but from what Lupita told me is super simple; you only do your standard cream bechamel, here I leave the recipe and then you're add slowly sour orange juice but if you can't find sour orange you can make it with lemon, make it at your taste, keep tasting till it is as bitter as you like, give it another touch by adding fresh herbs like oregano, parsley and coriander.
Timbal Tabasqueño, layers of Tenosique cheese, Octopus, plantain, portobello mushrooms and sour orange bechamel, complex flavors that complement each other in a unique and distinctive Lupita Vidal dish.
- 2 slices of smoked Tenosique cheese (smoked provolone cheese)
- 2 slices of portobello mushrooms
- 1 tablespoon of oreganon (oregano)
- 1 tablespoon of Creole parsley (parsley)
- 1 tablespoon of sweet chili, sweet pepper (green pepper)
- 3 tablespoons of sweet plantains
- 1 tablespoon of onion
- 1/2 teaspoon of garlic
- 1 tablespoon of chives
- 100 grams of cooked octopus
- 1/4 cup of sour orange bechamel
- 1 teaspoon of cilantro for garnish
- 1 teaspoon of chili oil
- 2 tablespoons of olive oil
- Place in a pan the olive oil over high heat, boil the onion and garlic until they are slightly browned, then add the riped plantain also finely chopped, when they are golden brown add the herbs, finally we will add the octopus, we give it another 2 minutes and turn off the fire, let it cool down a bit.
- Let's put in a small ring some cheese, then a layer of fried octopus, a portobello layer and thus to form the timbal.
- Finally bathe with bechamel sauce and grate in oven at 200ºC for 10 min or until it´s golden brown
Yield: 1 portion
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 20 mins.
Total time: 35 mins.
Tags: Recipe, Timbal, Octopus, Tabasco.
See, I'm looking at your face and if I do not live in Tabasco, or Mexico where I get these herbs, do not worry, that's why I put beside each ingredient how they can be replaced, so no worries, here it's a fun experiencing.
A Tip for cooking octopus, cook it in water with milk, so the octopus will soften, but do not let it boil three hours and expect to eat something soft, you have to be aware of the octopus, if you don't want to cook the octopus, buy it ready, in another recipe I will teach you how easy it is to cook octopus.
let me tell you a little about Lupita, she has a degree in gastronomy and chef at heart, she is convinced that in this and other lives her vocation is the kitchen. Born in Villahermosa, capital of Tabasco, and with Yucatan blood running through her veins, descended from a family of restaurateurs who were taught with love and values, real push to develop their vocation; In July 2013 with a very tight budget, recycled decoration and a dream The Cevicheria Tabasco was born, a proyect that she would never imagined would change her life. Always supported by her family and close colleagues who have believed in it since its inception. Lupita Vidal is a dreamy woman inspired by love to create a great variety of dishes, look at challenges with a peculiar smile and an opportunity for personal and spiritual growth.
Visit La Cevicheria Tabasco networks, if you live in Villa, go visit her, it's really good, I hope that you like the recipe and make it at home.
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