Tacos de Pulpo

Ingredients

• 2 lbs octopus, cleaned
• 3 whole guajillo or ancho chiles, dried
• 4 whole garlic cloves
• 1.5 whole lime
• 3 tbsp olive oil
• 8 whole corn tortillas
• ½ cup fresh cilantro, chopped
• ½ cup white onion, diced

Instructions

1. 1

   Bring a large pot of salted water to boil. Add octopus and 2 garlic cloves.

2. 2

   Simmer octopus until tender and arms curl easily when pierced, 35–45 minutes.

3. 3

   While octopus cooks, toast dried chiles in a dry skillet 2 minutes until fragrant.

4. 4

   Remove stems and seeds from chiles. Soak in hot water 10 minutes until soft.

5. 5

   Blend softened chiles with 2 remaining garlic cloves, juice of 1 lime, and 0.5 cup soaking liquid until smooth.

6. 6

   Drain octopus. Cut tentacles into bite-sized pieces (roughly 1.5 inches).

7. 7

   Heat olive oil in a large skillet over medium-high. Add octopus pieces and chile paste.

8. 8

   Cook, stirring occasionally, until octopus is heated through and coated, 3–4 minutes.

9. 9

   Warm tortillas in a dry skillet 30 seconds per side until pliable.

10. 10

    Fill each tortilla with octopus mixture. Top with cilantro and diced onion.

11. 11

    Squeeze remaining lime over tacos. Serve immediately.

Tools you’ll need

• large pot
• cutting board
• knife
• large dry skillet
• blender or food processor
• large skillet (12-inch)
• wooden spoon

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