Xolos Pulpo Al Pastor Tacos (2) Recipe

Make the quick pickled red onion first so it has time to mellow: combine 1/4 cup white vinegar, 1/4 cup water, 1 tsp sugar and 1/4 tsp salt in a small saucepan and warm just until sugar dissolves. Place thinly sliced 1/2 red onion in a jar or bowl and pour the hot brine over. Let cool to room temperature, then refrigerate at least 15–30 minutes (can be made up to 24 hours ahead).

Prepare the octopus by rinsing and patting dry. If using a whole small octopus, remove beak/eyes if not already done and cut into 1–1.5 inch pieces; for tentacles, cut into 2–3 inch pieces. Reserve.

Rehydrate chiles: place the stemmed and seeded guajillo (and ancho, if using) chiles in a bowl and cover with hot water for 10–15 minutes until soft. Drain.

Make the al pastor marinade: in a blender add rehydrated chiles, 2 tbs achiote paste, 1/2 cup pineapple juice, 1/4 cup orange juice, 1 tbs white vinegar, 2 garlic cloves, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper and 2 tbs olive oil. Blend until very smooth, adding 1–2 tbs of the chile soaking liquid if needed to reach a saucy consistency.

Place octopus pieces in a nonreactive bowl or zip-top bag and pour the marinade over, turning to coat thoroughly. Marinate in the refrigerator for at least 1 hour, up to 4 hours. (Octopus is delicate — avoid excessively long marinating that could break down texture too much.)

Pre-cook method (recommended for tender octopus): Bring a pot of salted water to a gentle simmer. Add octopus and simmer gently for 20–30 minutes until just tender when pierced. Remove and drain. Pat dry with paper towels. If you prefer to skip simmering and rely on grilling only, expect a chewier bite; adjust cooking times to ensure tenderness.

Preheat a grill or heavy grill pan to medium-high heat. Brush octopus lightly with vegetable oil or olive oil. Grill the octopus pieces 2–3 minutes per side until nicely charred and heated through, brushing with any reserved marinade in the last minute (discard any marinade that contacted raw octopus). Remove and keep warm.

While octopus grills, grill the pineapple slices or chunks for 2–3 minutes per side until char marks appear and sugars caramelize. Chop into small pieces for tacos.

Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and chop or crumble into bite-sized pieces.

Make the avocado mousse: scoop 1 ripe avocado into a blender or bowl. Add 3 tbs sour cream (or crema), 1 tsp fresh lime juice, 1/4 tsp salt and 1 tsp water. Blend or whip until completely smooth and airy. Adjust texture with up to 1 more teaspoon water if needed. Taste and adjust salt/lime as desired.

Warm the beet corn tortillas on the grill or a hot pan about 20–30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean towel.

For each taco (makes 2 tacos): spread a generous spoonful (about 1.5 tbs) of avocado mousse on each warm tortilla.

Top each tortilla with half of the grilled octopus pieces (divide evenly), then add grilled pineapple pieces, crumbled bacon, a small handful (about 1–2 tbs) of pickled red onion, and sprinkle with chopped cilantro (about 1 tbs per taco).

Finish with a light dusting of smoked paprika if using and a squeeze of lime over each taco.

Serve immediately with a side of your choice (suggested: chips and salsa, Mexican rice, or a simple slaw).

If preparing for service, you can cook octopus ahead and refrigerate; reheat briefly on the grill before assembling to refresh char and warmth. Pickled onions keep several days refrigerated. Adjust marinade heat by choosing chiles and seeds amount.