Octopus Tacos from Bajo Sexto Taco & Bajo Sexto Lounge
Chef Kaelin Ulrich Trilling
1 octopus, cooked tentacles only
1 tablespoon sliced cilantro
1 tablespoon minced onion
1/2 serrano, thinly sliced
2 tablespoons olive oil
1 tablespoon mojo de ajo*
¼ cup thinly sliced Napa cabbage
Cook octopus in vegetable stock (slowly simmer for about 1 hour until soft but still with a little bite); once cooked, cool and let rest. Once cool, cut the octopus into medium-sized pieces making sure the tentacles will fit in the tortilla (about 5" tentacles only).
*For the mojo de ajo: rough chop about half-cup garlic and place in a pot with 2 cups vegetable oil and 1 deveined and thinly sliced chipotle pepper. Cook on low for 45 minutes; once cooked, set aside and cool.
For the taco: heat a sauté pan on medium-high heat. Once hot, add olive oil and onion, stir for 10 seconds then add octopus and mojo de ajo; cook for 1 minute stirring constantly. Add Serrano chilies, salt and pepper and cook for 30 more seconds before adding the fresh-squeezed juice of half of one lime and cilantro.
To serve: place a hot tortilla on a plate, top with Napa cabbage then place the octopus on top. Garnish with some of the remaining garlic chunks, add your favorite hot sauce and enjoy!