Recipe courtesy of Marcela Valladolid

Pulpo Encebollado Tacos

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  • Level: Easy
  • Total: 2 hr 25 min
  • Prep: 10 min
  • Cook: 2 hr 15 min
  • Yield: 6 to 8 servings
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Ingredients

Directions

  1. 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.
  2. 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.

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