Tacos Mexicanos De Pulpo A La Parrilla

Course Dinner, Dinner for Guests, Lunch, Sunday Brunch, Sunday Dinner

Cuisine Mexican, Mexican Beach Cuisine, Tex/Mex

Keyword Grilled Octopus, Octopus

Prep Time 1 15

Cook Time 10

Servings tacos

Author David of Sunset & Sewanee

¼ cup oil for the grill grates (use a folded over, tightly rolled up paper towel dipped in oil with tongs on the grill. Don't try to use your hands!)
1 prepped Octopus braised and tenderized
1 cup Conchinta Pibil marinade (see recipe this blog) (Salsa Negra works great as well, the recipe is also on this blog)

Cleaning the Octopus is relatively simple. (Assuming the Octopus has been gutted and rinsed.) First, cut out the eye sack with a sharp knife. Second, roll the Octopus over and place your thumbs on either side of the mouth/beak area. Finally, push up with your fingers from underneath, and the beak should pop right out.
After the first three steps, the remaining Octopus is usable meat. Next, separate each tentacle at the base of the body and reserve. The cleaned head can also be cut in half and used in the finished tacos.

Using a large pot add the ingredients for the braising liquid. (red wine, red wine vinegar, herbs, garlic, and olive oil) Place the prepped Octopus into the pot fitted with a tight-fitting lid. Place the pot over medium-high heat and bring to a boil. After the braising liquid is boiling, lower the heat to a medium simmer and braise for at least 1-hour. Test for doneness by inserting the tip of a sharp knife. Look for the tip of a sharp knife to easily penetrate the Octopus meat.

To prepare the cabbage, start by cutting the cabbage in half. Next, cut the core of the cabbage out using a chef knife. Next, lay the cabbage on the flat side and shred the cabbage as thinly as you can with the same knife.
Prepare the onion and cilantro by mincing separately and then combine with lime juice. Next, slice the radish and jalapeno thinly and reserve.
Heat and keep warm and moist corn or flour tortillas.

The Cochinita Pibil marinade recipe is on the blog. Please click here to follow.
Marinate the tenderized Octopus with cochinita pibil marinade for at least 30 minutes before grilling. Reserve

Set up charcoal or wood-fired grill as to the instructions given in its owner's manual. I start mine with a chimney-style charcoal starter. Once the coals are hot, arrange them on the grill leaving yourself two zones: hot and no heat.
After the coals have turned white but still quite hot, add the grill. ( Tip* The grill grate should be cleaned of any old debri before starting) Take a paper towel and fold it over a couple of times and then roll it tightly. Use a set of long tongs, dip the tightly rolled paper towel in a bit of oil, and rub the grill to prevent the Octopus from sticking.

Place the braised/marinated Octopus on the well-oiled grill grate over high heat. Cook the Octopus for about 8 minutes and char on both sides. Remove from the heat and prepare the tacos. Cut the grilled Octopus into medium chunks.

Start with a warm tortilla and traditional Baja California fish sauce. Next, add some shredded cabbage and chopped Octopus meat. Top the grilled Octopus chunks with more of the fish sauce and minced onion/cilantro. Lastly, top with thinly sliced radishes and jalapeno. Serve and eat immediately!