Pulpo Tacos Recipe | PBS Food Pulpo Tacos Recipe | PBS Food PBS-search PBS-down_caret PBS-down_caret PBS-down_caret PBS-down_caret FacebookTwitterYouTubePinterestTumblrInstagram

Step 1

DirectionsPlace the octopus in the stock pot and cover with water. Bring to a gentle simmer and cook for about an hour, until the octopus is tender. Remove the octopus from the pot. When cool enough to handle, cut into half-inch pieces.Melt butter in a large skillet over medium-high heat. Add the octopus, sprinkle with the chilito seasoning sauce of your choice and salt to taste, and saute for 4 minutes, stirring frequently. Add the barbecue sauce and saute for another minute. Remove from heat and set aside.On a non-stick pan preheated over medium heat, heat the tortillas on both sides. Cover in a clean kitchen towel or tortilla warmer. One by one, add ½ cup of shredded cheese, once it melts and begins to bubble, top with a corn tortilla. Let it continue setting until cheese sticks to the tortilla.Flip the tortilla so the cheese is now on top, remove from heat, and add some of the octopus. Top with some of the salsa, cabbage, crema, a squeeze of lime, and a drizzle of mayonnaise. Repeat with the remaining cheese and tortillas.

Step 2

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