Shaked Octopus Tacos w'Chipotle Dressing
by Chef Cindy Flores
INGREDIENTS:
12x Small Flourtortillas
OCTOPUS
1.5 kg Small Octopus
2x bay leaves
1⁄2 Onion
ADOBO MARINATE
2x tsp Paprika Powder.
1x cup Whole Egg Mayo
2x tsp Yellow Mustard
1x tsp Garlic Powder
1⁄2 tsp Black pepper
1x Lemon (Juice)
GARNISH
1⁄2 Small Red Cabbage
1x Cup Shredded Carrot
3X Fresh Jalapeño
3x Avocados
CHIPOTLE SALSA
4x eggs
1 cup Extra virgin Olive Oil
2x garlic cloves
1⁄4 White Vinegar
4x Chipotle Chillies inAdobo (Canned Chipotle)
1tsp Chicken Salt or Vegetables Stock Powder.Salt & Pepper
PROCEDURE: TO SERVE
1. Cook the octopus with in water with the bay leaves, and the onion and some salt during half and hour, then let it cool and dry the water excess.
2. Mix all the ingredients on the ADOBO and marinate the octopus with it, char grilled the octopus and keep covering with the mix during the process with a brush until the marinated is toasted and sticks to the octopus.
3. Blend the eggs, garlic cloves, vinegar, chipotles, stock powder, salt and pepper and add the oil little by little to emulsify the ingredients and have a creamy salsa.
4. Grill the Fresh Jalapeños and cut them in slices.
Warm the Tortillas, put some pieces of octopus, red cabbage and carrot slaw, avocado, the dressing and slices of Jalapeño.
ENJOY! BUEN PROVECHO!