Chicharron Pulpo Recipe

Chicharron Pulpo Preparation Steps

1. 1

   Prepare the Octopus

   In a pot of boiling water, cook the octopus for about 45 minutes or until tender. Once cooked, remove from water and let it cool.

2. 2

   Fry the Octopus

   Once cooled, chop the octopus into bite-sized pieces. In a bowl, mix cornstarch, salt, and pepper. Dredge the octopus pieces in this mixture. Heat oil in a frying pan and fry the octopus pieces until golden and crispy. Drain on paper towels.

3. 3

   Make Pico de Gallo

   Dice the tomatoes, onion, and jalapeño. In a bowl, combine with chopped cilantro, lime juice, and salt to taste. Mix well.

4. 4

   Marinate Lettuce

   In a bowl, toss the lettuce with lime juice and a pinch of salt. Set aside.

5. 5

   Prepare Jalapeño Mayo

   In a blender, combine mayonnaise and chopped jalapeño. Blend until smooth. Adjust seasoning if necessary.

6. 6

   Assemble the Dish

   On a serving platter, place the marinated lettuce. Top with fried octopus, pico de gallo, and drizzle with jalapeño mayo.