ChefXi OfficialA soulful intersection of Texas smoke and Oaxacan coastal soul, featuring tender smoked brisket and charred octopus nestled in hand-pressed blue corn tortillas.
Mix the blue corn masa harina with warm water until a soft, non-stick dough forms. Cover with a damp cloth and let rest.
The dough should feel like playdough; if it cracks, add a tablespoon more water.
Divide the dough into golf-ball-sized spheres and press into thin tortillas using a tortilla press lined with plastic.
Toss the blanched octopus tentacles with olive oil, guajillo powder, and a pinch of salt.
Heat a cast-iron comal or griddle over medium-high heat. Cook each tortilla for about 30-45 seconds per side until they puff slightly. Keep warm in a towel.
On a very hot grill or heavy skillet, sear the octopus tentacles until deeply charred and crisp on the outside, about 3 minutes per side. Slice into bite-sized coins.
High heat is essential to get the 'suadero' texture without making the octopus rubbery.
Warm the chopped smoked brisket in a pan with a splash of water or beef stock to retain moisture.
Assemble by layering a generous portion of brisket and charred octopus onto each warm blue corn tortilla. Top with diced onion, cilantro, and a drizzle of smoky salsa macha. Serve with lime wedges.
The secret here is the nixtamalization process of the corn, which provides a sturdy, earthy base for the fatty, smoke-kissed brisket. Ensure your grill is screaming hot for the octopus to get those charred, 'suadero-style' edges without overcooking the center. Respect the lineage of the smoke.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.