Name: Pulpo Veracruzano Tacos
Yield: 16 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); 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

Pulpo Veracruzano Tacos

Seared octopus with a traditional Veracruz style tomato sauce, olives, capers and oregano.

Servings

16tacos

Servings

16tacos

Ingredients

166-inch corn tortillas
2tbsps olive oil
2lbs octopus, cooked and cut into small pieces
1/2cup cilantro, chopped
16 lime wedges

SALSA VERACRUZANA

1/4cup olive oil
2cups yellow onions, chopped
1/2cup garlic, thinly sliced
2tbsps tomato paste
4cups tomatoes, canned and chopped
1/2cup green olives, sliced into rings
1/4cup capers
1/2cup pickled vegetables (see below)
1cup white wine
1/4cup oregano leaves, fresh and chopped
1/4cup vinegar from pickled vegetables (see below)
4 bay leaves
1tbsp kosher salt

PICKLED JALAPEÑOS

6large jalapeños, cut in half lengthwise
1medium sized carrot, peeled and sliced 1/4" thick
1medium sized onion, peeled and cut into thin julienne
2cups white vinegar
2cups water
6cloves garlic, smashed
2 bay leaves
2tbsps kosher salt
1/4cup granulated sugar

Wine Pairing

Albariño

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.