Recipe courtesy of Chaka restaurant/Grand Velas Riviera Maya
1 lb. octopus*
1 c. carrots, chopped
1-1/2 c. onion, sliced
1 c. celery, chopped
4-1/2 T. garlic, chopped
½ c. leeks, chopped
1 c. butter
1 T. vegetable oil
1 c. guajillo chilies, deseeded and sliced
1 c. lime juice
Salt and black pepper, to taste
Corn tortillas
Place octopus*, carrots, onion, celery, garlic, leeks, salt, and black pepper in a pot and cover with water. Bring to a boil and then simmer for 30 minutes. Remove from heat and allow to cool, drain and cut in bite sized pieces.
In a medium pan, sauté the remaining garlic, remaining onion and guajillo chili in the butter and vegetable oil until fragrant. Add the octopus, lemon juice, and salt and pepper to taste.
Top tortilla with octopus mixture and Enjoy!
* Fresh octopus is preferred however canned octopus can be used if fresh is not available.