Name: Charred Octopus Taco with Harissa, Chorizo Crushed Potatoes, and Pickled Ramps
Yield: Makes 12 tacos
Ingredients: 1 3-pound whole fresh octopus, cleaned; 12 medium garlic cloves, crushed; 2 ounces fresh thyme sprigs (about 2 small bunches); 2 liters olive oil; 1/2 ounce dried pasilla chiles; 1/2 ounce dried guajillo chiles; 1 tablespoon olive oil; 3 medium red onions, diced, salted, and strained for 2 hours to release water; 1/2 ounce cumin seeds, toasted and ground; 1/2 ounce coriander seeds, toasted and ground; 1/2 ounce caraway seeds, toasted and ground; 2 tablespoons lemon juice; 1/2 teaspoon kosher salt; 1 cup white balsamic vinegar; 1 cup sugar; 1 tablespoon kosher salt; 1/2 pound ramps, cleaned, green leaves removed and reserved for another use; 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes; 3 tablespoons olive oil; 1 pound fresh Mexican chorizo, removed from casing; Olive oil, for grilling; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 12 flour tortillas

Charred Octopus Taco with Harissa, Chorizo Crushed Potatoes, and Pickled RampsDavid Cicconi

These tacos combine tender grilled octopus with spiced harissa and piquant chorizo potatoes and are finished with the acidic bite of quick-pickled ramps.

Recipe notes

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