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This dish is inspired by the delicious octopus tacos of Saylita, Mexico. It’s reminiscent of tacos al pastor, using octopus instead of the traditional pork – talk about a show stopping meal! Nothing to be intimidated of, this meat simply takes some practice and once mastered, is just as delicious and tender as the rest of them.
This recipe calls for a modern cooking technique called Sous vide. This technique is often used in many fine dining restaurants because of its precision. I love cooking octopus Sous vide because the low temperature cooking allows you to get the perfect texture and tenderness. Whether it’s your first time trying this cooking method or you’re interested in learning more, I’ve included some tips and tricks below.