Name: Toasted Octopus Adobo
Prep time: 15 min
Cook time: 5 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cups octopus, cooked and diced; 3 tablespoons olive oil; 1 cup tomato purée; 1 tablespoon paprika; 1 tablespoon garlic, finely chopped; 7 tablespoons Salsa Huichol® hot sauce; 2 pinches salt; 1 avocado; 1/2 cups mayonnaise; 1 cup lettuce, finely sliced; 1/2 cups arugula; 6 tostadas

Preparation

10 mins

5 mins

Low

In a bowl, mix the octopus, oil, tomato puree, paprika, garlic, Salsa Huichol Picante®, and salt. Heat a large skillet over high heat, sear the octopus for 5 minutes, and set aside.

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