Pulpo Encebollado Tacos

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


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.

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