Recipe By: Coyo Taco
Ingredients
16 6-inch corn tortillas
2 tbsps olive oil
2 lbs octopus (cooked and cut into small pieces)
1/2 cup cilantro (chopped)
16 lime (wedges)
1/4 cup olive oil
2 cups yellow onions (chopped)
1/2 cup garlic (thinly sliced)
2 tbsps tomato paste
4 cups tomatoes (canned and chopped)
1/2 cup green olives (sliced into rings)
1/4 cup capers
1/2 cup pickled vegetables ((see below))
1 cup white wine
1/4 cup oregano leaves (fresh and chopped)
1/4 cup vinegar from pickled vegetables ((see below))
4 bay leaves
1 tbsp kosher salt
6 large jalapeños (cut in half lengthwise)
1 medium sized carrot (peeled and sliced 1/4" thick)
1 medium sized onion (peeled and cut into thin julienne)
2 cups white vinegar
2 cups water
6 cloves garlic (smashed)
2 bay leaves
2 tbsps kosher salt
1/4 cup granulated sugar
Albariño
Step By Step
1️⃣ Place
PLACE all pickled jalapeños ingredients into a medium sauce pot, bring to a simmer and cook for about 5 minutes until carrots are cooked but still have a little crunch.
2️⃣ Refrigerate
REFRIGERATE overnight.
3️⃣ Cut
CUT the jalapeños and carrots into thin julienne strips and mix with the onions.
4️⃣ Heat
HEAT a large heavy bottom sauce pot over medium high heat, add the oil and onions and sauté until onions are translucent. Next add the garlic and continue to sauté until for about 3 minutes. Add the tomato paste and continue to sauté until it is lightly roasted. Deglaze with white wine then add the chopped tomatoes, olives, capers, pickled vegetables, oregano and bay leaves.
5️⃣ Simmer
SIMMER slowly for about 30 minutes. Season to taste with kosher salt add the vinegar and reserve.
6️⃣ Heat
HEAT a large cast iron skillet over medium high heat add olive oil and sear the octopus.
7️⃣ Heat
HEAT the tortillas and place about 2 ounces of octopus in the center of each tortilla. Top each taco with about 1 tablespoon of salsa and garnish with some pickled jalapeños, carrots and onions. Sprinkle with cilantro and serve with lime wedges. Enjoy.
