I know Octopus is something we like to eat at a restaurant because it may be a little too much work to do at home. But wait.. this recipe will make you sooo happy that you will want to make it again an again.
Be sure to cook the octopus in a deep skillet with water, adding a Penny (yes, a coin) because copper will accelerate the process and your octopus will be super tender after being ready.
Prep Time: 20 minutes
Cook Time: 40 minutes
Yields: 8-10 tacos
1 octopus whole
1 red onion
3 cloves garlic
3 - 4 bay leaves
1/2 cup olive oil
1/2 cup guajillo chile
In a large, deep pot, bring water to a boil and add the orange, red onion and bay leaves.
Once the water is boiling, add the octopus. Keep the flame on medium and let it boil for 30 minutes.
While it's boiling, prepare the sauce with olive oil, toasted guajillo, garlic, salt and pepper. Reserve.
Once the octopus cools down, cut it up into about 1-2 inch pieces.
Toss the diced octopus into the guajillo mixture and fry in a large skillet until charred. Approximately 5 minutes.
Grill the flour tortillas and serve with a few lime wedges.