Ingredients
- 12 each 4.5" Heat Pressed Flour Tortilla (28671)
- 12 oz. Baby Spinach
- 3/4 cup Hot Sauce Vinaigrette see related recipe
- 12 oz. Cherry Tomatoes, halved
- 24 oz. Octopus Bacon, s, seared to order see related recipe
- 3 oz. Shallot, 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- 1/4 cup Cayenne Pepper Hot Sauce, prepared
- 1 tsp. Lemon Zest
- 1 tsp. Fresh Thyme, leaves
- 1 tsp. Brown Sugar
- 3/4 cup Extra Virgin Olive Oil
- As needed Kosher Salt
Directions
- In a mixing bowl, whisk the first 4 ingredients together while slowly drizzling the extra virgin olive oil.
- Taste, and season with salt if desired.
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, blended
- 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.
