Pulpo Asado Taco Recipe
Grilled octopus, sweet & sour salsa of dry chiles, fire roasted salsa, red pepper, onion, garlic, cilantro, tomato, roasted corn, and avocado mousse
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Ingredients
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Marinated & Braised Octopus
Sweet & Sour Dry-Chile Salsa (Chiles Secos)
Fire-Roasted Salsa
Roasted Corn & Red Pepper Topping
Avocado Mousse
Assembly & Garnish
Method
Marinated & Braised Octopus
- 1
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.
- 2
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.
- 3
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.
- 4
Sweet & Sour Dry-Chile Salsa (Chiles Secos)
- 5
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.
- 6
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.
- 7
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.
Fire-Roasted Salsa
- 8
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.
- 9
- 10
Roasted Corn & Red Pepper Topping
- 11
- 12
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.
Avocado Mousse
- 13
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.
Assembly & Garnish
- 14
- 15
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.
- 16
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.
