Pulpo Encebollado Tacos

Total Time:
2 hr 25 min
Prep:
10 min
Cook:
2 hr 15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 1 1/2 -pound octopuses, cleaned
  • 1 white onion, halved
  • 1 bay leaf
  • 3 tablespoons unsalted butter
  • 1 red onion, thickly sliced
  • 2 cloves garlic, minced
  • 2 dried chiles de arbol, cut into rounds
  • Salt and freshly ground pepper
  • Corn tortillas, warmed, for serving
  • Fresh cilantro and diced white onion, for topping
  • Lime wedges, for serving
Directions
  • Fill a large pot with water; add the octopuses, white onion halves and bay leaf. Bring to a boil, then reduce the heat to medium. Simmer until the octopuses are very tender, about 2 hours. Drain, discarding the onion and bay leaf. Let the octopuses cool; cut into small pieces.

  • Melt the butter in a large nonstick skillet over medium-high heat. Add the red onion and cook, stirring, until fragrant, about 6 minutes. Add the garlic and chiles and cook, stirring, until tender, 3 more minutes. Add the octopuses and saute until lightly browned, about 5 minutes. Season with salt and pepper. Serve in tortillas; top with cilantro and diced white onion. Serve with lime wedges.

  • Photograph by Dave Lauridsen


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