Pulpo Asado
Tender octopus tossed in guajillo, garlic, and sour orange, then charred hard over a screaming-hot grill until the suckers crisp and blister. Sliced into coins over mashed avocado with pickled onion, it is smoky, meaty, and just faintly sweet.
- Time
- 45 min
- Heat
- Yield
- 8 tacos
- Region
- Yucatán
Ingredients
Charred octopus
To build
Method
Start with cooked tentacles — most fish counters sell them tender and ready. If starting raw, simmer a 2-lb octopus with a bay leaf and half an onion until a knife slides in easily, about an hour, up to two days ahead.
Whisk the olive oil, garlic, guajillo powder, citrus juice, oregano, and salt, then toss the tentacles to coat and let them marinate at room temperature.
Meanwhile, get a grill or cast-iron pan ripping hot — the char depends on serious heat.
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Lay the tentacles down and char without moving them until blistered and crisp at the suckers, about 4 minutes per side.
Rest briefly, then slice the tentacles into coins, seasoning with any marinade left in the bowl.
Warm the tortillas on the grill, swipe each with mashed avocado, and pile on the octopus, pickled onion, cilantro, salsa, and lime.
Build the plate
