Pulpo Tacos

Ingredients

• 1 pound whole octopus
• 2 tablespoons butter
• 1 tablespoon chilito powder seasoning
• Kosher or sea salt, to taste
• 1 tablespoon barbecue sauce
• 6 corn tortillas
• 3 cups shredded Oaxaca cheese
• 2 cups salsa bandera or pico de gallo
• 2 cups shredded green cabbage
• 1 cup Mexican crema
• 1 lime cut into wedges
• ½ cup mayonnaise

Instructions

1. 1
   Place 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.
2. 2
   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.
3. 3
   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.
4. 4
   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.