2 lbs octopus, cooked and cut into small pieces
2 cups yellow onions, chopped
1 medium sized carrot, peeled and sliced 1/4" thick 1 medium sized onion, peeled and cut into thin julienne |
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.
CUT the jalapeños and carrots into thin julienne strips and mix with the onions.
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.
SIMMER slowly for about 30 minutes. Season to taste with kosher salt add the vinegar and reserve.
HEAT a large cast iron skillet over medium high heat add olive oil and sear the octopus.
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.