Octopus Tacos with Charred Salsa

Instructions

1. Prepare the octopus
   In a large pot, add the octopus, bay leaf, 2 garlic cloves, and black peppercorns. Cover with water, bring to a boil, then reduce heat and simmer for about 45-60 minutes until the octopus is tender when pierced with a fork. Let cool in the cooking liquid.
2. Make the charred salsa
   While the octopus cooks, heat a cast-iron skillet over high heat. Place the tomatoes, onion halves, jalapeños, and remaining garlic clove in the dry skillet. Char on all sides until blackened, turning occasionally, about 10-15 minutes. Remove and let cool slightly.
3. Blend the salsa
   Remove stems from jalapeños and peel the garlic. Roughly chop the charred vegetables and add to a blender with cilantro, lime juice, and cumin. Pulse until you have a slightly chunky salsa. Season with salt and pepper to taste.
4. Grill the octopus
   Drain the octopus and pat dry with paper towels. Cut into bite-sized pieces. Heat olive oil in a skillet over medium-high heat. Add the octopus pieces and sear until slightly crispy on the edges, about 3-5 minutes.
5. Assemble the tacos
   Warm the corn tortillas in a dry skillet or directly over a gas flame. Place a portion of octopus on each tortilla, top with charred salsa, and garnish with sliced avocado and additional cilantro if desired.
6. Serve immediately
   Arrange the tacos on a platter and serve with lime wedges and any remaining salsa on the side. For an authentic experience, serve with Mexican hot sauce or additional garnishes like radishes or pickled red onions.