Pulpo Veracruzano Tacos

2020x1000-Pulpo-Vera
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Pulpo Veracruzano Tacos
Seared octopus with a traditional Veracruz style tomato sauce, olives, capers and oregano.
Servings
tacos
Servings
tacos
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
SALSA VERACRUZANA
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)
1/4 cup oregano leaves, fresh and chopped
PICKLED JALAPEÑOS
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 water
6 cloves garlic, smashed
2 tbsps kosher salt
Wine Pairing
Instructions
PICKLED JALAPEÑOS
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.
REFRIGERATE overnight.
CUT the jalapeños and carrots into thin julienne strips and mix with the onions.
SALSA VERACRUZANA
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.
TO FINISH
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.
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
SALSA VERACRUZANA
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)
1/4 cup oregano leaves, fresh and chopped
PICKLED JALAPEÑOS
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 water
6 cloves garlic, smashed
2 tbsps kosher salt
Wine Pairing
Instructions
PICKLED JALAPEÑOS
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.
REFRIGERATE overnight.
CUT the jalapeños and carrots into thin julienne strips and mix with the onions.
SALSA VERACRUZANA
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.
TO FINISH
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.

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