Pulpo Encebollado Tacos

• 2 1 1/2 -pound octopuses, cleaned
• 1 white onion, halved
• 1 bay leaf
• 3 tablespoons unsalted butter
• 1 red onion, thickly sliced
• 2 cloves garlic, minced
• 2 dried chiles de arbol, cut into rounds
• Salt and freshly ground pepper
• Corn tortillas, warmed, for serving
• Fresh cilantro and diced white onion, for topping
• Lime wedges, for serving

1. Fill a large pot with water; add the octopuses, white onion halves and bay leaf.
2. Bring to a boil, then reduce the heat to medium.
3. Simmer until the octopuses are very tender, about 2 hours.
4. Drain, discarding the onion and bay leaf.
5. Let the octopuses cool; cut into small pieces.
6. Melt the butter in a large nonstick skillet over medium-high heat.
7. Add the red onion and cook, stirring, until fragrant, about 6 minutes.
8. Add the garlic and chiles and cook, stirring, until tender, 3 more minutes.
9. Add the octopuses and saute until lightly browned, about 5 minutes.
10. Season with salt and pepper.
11. Serve in tortillas; top with cilantro and diced white onion.
12. Serve with lime wedges.
13. Photograph by Dave Lauridsen

octopuses, white onion, bay leaf, unsalted butter, red onion, garlic, arbol, salt, tortillas, fresh cilantro, lime wedges

Taken from www.foodnetwork.com/recipes/marcela-valladolid/pulpo-encebollado-tacos.html (may not work)