Ingredients

• 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

Instructions

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