Pulpo Veracruzano Tacos

• 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 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

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 white vinegar
• 2 cups water
• 6 cloves garlic , smashed
• 2 bay leaves
• 2 tbsps kosher salt
• 1/4 cup granulated sugar

Wine Pairing

• Albariño