Another traditional recipe from the coast of Veracruz that blends old and new world ingredients. Sherry wine can be substituted with Cognac.
- 1.5 lbs Octopus clean (ink removed)
- 1 medium Onion
- 1 jar Molli Chicken Tinga Simmer Sauce
- 1 Bay leaf
- 1/2 cup Sherry wine or Cognac
- 16 Capers
- 3 tbsp Almonds slivered
- 6 cups water
Place water and onion in a large pot. Bring water to boiling point.
Add octopus and boil for 5 minutes. Remove, let cool down and cut into bite-size pieces.
In a large saute pan, pour the whole jar of Molli Chicken Tinga simmer sauce and bring to a simmer.
Add bay leaf, capers, almonds and sherry wine along with the octopus pieces. Cover and cook for 45 minutes.
Serve with a side of white rice or tostadas.