Pulpo Asado Taco Recipe

Clean & Prepare

If your octopus isn't cleaned, remove beak and ink sac. Rinse under cold water and pat dry. Trim excess skin if needed.

Simmer to Tenderize

In a large pot combine water, white wine, bay leaves, peppercorns, halved onion, crushed garlic and 2 tsp salt. Bring to a gentle simmer. Lower heat to maintain a bare simmer and submerge the octopus. Simmer, partially covered, 45–60 minutes until a knife easily pierces the thickest part of a tentacle. Check at 40 minutes for doneness to avoid overcooking. Remove octopus and let cool slightly in the braising liquid for 10 minutes to rest.

Portion & Dry

Cut tentacles into 3–4 piece portions for tacos. Pat pieces very dry with paper towels; dry surface helps caramelize on the grill.

Finish on Grill or Cast-Iron

Preheat grill or cast-iron skillet to high. Brush octopus lightly with 2 tbsp olive oil and a pinch of salt. Grill or sear 1–2 minutes per side until charred and crisp spots form. Remove and keep warm.

Toast & Rehydrate Chiles

Remove stems and seeds from guajillo and ancho chiles. Toast briefly in a dry skillet 20–30 seconds per side until fragrant (do not burn). Place in hot water to cover and soak 15 minutes until softened; reserve 60 ml of soaking liquid.

Blend Salsa

In a blender add rehydrated chiles, soaked liquid (start with 60 ml), quartered tomato, 1/2 onion, 2 peeled garlic cloves, apple cider vinegar, brown sugar, 1 tsp salt and 1 tsp olive oil. Blend until smooth. Taste and adjust acidity (more vinegar) or sweetness (more sugar) to achieve a bright sweet-and-sour balance. If too thick, add up to 1–2 tbs water or reserved soaking liquid.

Adjust & Reserve

Pass salsa through a fine sieve for a silkier texture if desired. Set aside at room temperature. This salsa is slightly sweet, smoky and tangy — it will top the octopus.

Roast Vegetables

Char roma tomatoes, jalapeño/serrano, red bell pepper and unpeeled garlic directly over a gas flame, in a very hot skillet or under a broiler, turning until blistered and blackened on all sides, about 8–12 minutes total.

Steam & Peel

Place charred vegetables in a bowl and cover to steam 5 minutes. Peel garlic and, if desired, charred skin from tomatoes and pepper (a little skin left is fine). Remove stems and seeds from the chili for less heat.

Blend & Season

Add roasted tomatoes, pepper, peeled garlic, 1/4 onion, cilantro, lime juice and 1/2 tsp salt to a blender or process by hand until coarsely smooth. Taste and adjust salt or lime. Reserve for assembly.

Roast Corn

Heat a skillet over medium-high heat with 1 tbsp olive oil. Add corn kernels and cook, undisturbed, until they begin to brown, 4–6 minutes. Stir and cook another 2–3 minutes until golden and slightly charred.

Add Red Pepper & Season

Add the small-diced red bell pepper to the skillet, cook 2 minutes until softened. Stir in smoked paprika and 1/4 tsp salt. Remove from heat and set aside.

Blend Mousse

Scoop avocado flesh into a blender or bowl. Add 3 tbs Greek yogurt or crema, 1 tbs lime juice, 5 g chopped cilantro and 1/2 tsp salt. Blend or whip until very smooth; add 1 tsp water if mixture is too thick. Taste and adjust salt or lime. Transfer to a piping bag or bowl for easy assembly.

Warm Tortillas

Warm tortillas on a hot dry skillet or directly on grill for 30–60 seconds per side until pliable and slightly charred. Keep wrapped in a towel to stay warm.

Build Tacos

Spread about 1 heaping tbs of avocado mousse on each tortilla. Place 2–3 pieces of grilled octopus on top. Spoon a small amount (about 1 tbs) of sweet & sour dry-chile salsa over the octopus, then add 1–2 tbs of the fire-roasted salsa for brightness. Scatter 1–2 tbs roasted corn & red pepper mixture over each taco.

Finish & Serve

Garnish with fresh cilantro leaves, a sprinkle of cotija if using, and a light drizzle of olive oil and a pinch of finishing salt. Serve immediately with lime wedges on the side.