Ingredients
- 12 Each 4.5" Heat Pressed Flour Tortillas (28671)
- 12 Oz. Baby Spinach
- 3/4 cup Hot Sauce Vinaigrette
- 12 Oz. Cherry Tomatoes, halved
- 24 Oz. Octopus Bacon, seared to order see related recipe
- 3 Oz. Shallots, peeled, thin sliced
- 1 1/2 tsp. Lemon Zest
Directions
- To prepare one portion, warm two tortillas on a flat-top grill or skillet until slightly toasted. Top each taco with ½ oz. baby spinach, ½ oz. tomatoes, ¼ fl. oz. hot sauce vinaigrette, and 1 oz. of freshly seared octopus bacon.
- Garnish each taco with thin-sliced shallots and fresh-grated lemon zest as needed.
Ingredients- 3/4 cup Kosher Salt
- 1/2 cup Black Pepper
- 1 cup Brown Sugar
- 1/4 cup Garlic Powder
- 2 Tbsp. Chile Powder
- 1 1/2 Lbs. Octopus tentacles, blanched
- As Needed Lard
Directions
- In a mixing bowl, add salt, pepper, sugar, garlic and chili powders together and combine.
- Generously season octopus and cold smoke for 1 hr.
- Place smoked octopus in a hotel pan and cover with melted lard until fully submerged. Cook at 275°F for 4 hours. Remove octopus from lard, cut into thin slices and keep refrigerated until use.
