Grilled octopus and smoked chicharon tacos

Ingredients

Yield:

4 servings

• Octopus

  • 200gr moroccan octopus
  • 100ml red wine
  • 500ml water
  • Bay leaves
  • Thym
  • Garlic
  • 100ml olive oil
  • 5gr smoked chipotle

• Salsa

  • 25gr peppers
  • 25gr tomatoes
  • 25gr mango
  • 25gr chorizo
  • 10gr fresh coriander
  • Green onions

• Guacamole

  • 1 ripe avocado
  • ½ tomato
  • Tabasco
  • 2 limes

• Chicharron cream

  • 50gr sour cream
  • 20 gr chicharron

• Tacos

  • 4 tortillas
  • 1/8 romaine lettuce

Preparation

Difficulty:

Medium

Time:

2.45 HoursPreparation time

Total Time:

3.15 Hourstotal time

1. 1. Cook the octopus in a stock perfumed with red wine, thym, garlic bay leaves and let stew for 2.5 to 3 hours.
   2. Once cooled down, cut the octopus into thick pieces and marinate for 30 minutes with oil, chipotle and lime juice.
   3. For the salsa: Dice the chorizo, mango, tomato and peppers, add fresh coriander and green onions. Add a bit of chipotle oil and lime zest.
   4. For the chicharon cream: in a large pot, put some hickory wood and burn it but no flame, put the chicharon in a strainer and cover with aluminum paper. Keep the smoke inside for 5 minutes.
   5. For the guacamole: crush the avocado and add the juice of one lime, tabasco, tomato dices, salt and pepper.
   6. Lastly, grill the marinated octopus, place on your taco shells and garnish with salsa, chicharon, sour cream, lettuce.