Octopus Al Pastor

By Claudette Zepada – October 05, 2023

Octopus Al Pastor

Claudette's octopus al pastor, grilled over white oak, and accompanied by a cilantro and purslane slaw and burnt carrot-passionfruit puree will cure any winter blues and put you on a beach with every bite. Pairs perfectly with our McBride Sisters Collection Sauvignon Blanc.


Main dish
  • Octopus, 1lb per person
  • 1 Pineapple, cleaned and cut in 1/4 *optional
  • 2 Plantains, ripe (dark yellow with black spots) *optional
  • 1 bunch of Cilantro, leaves picked only
  • 1/2 cup Crema
  • 2 Limes
  • 1/2 Red onion, julienned
  • 8 Corn Tortillas
  • 1 wheel of Queso Fresco, crumbled
Al Pastor Marinade
  • 4 Chile Guajillo
  • 4 Chipotle in Adobo (canned)
  • 7oz Achiote
  • 1 cup White Vinegar
  • Salt to taste


Pastor Marinade

  1. Seed guajillos and grill for a few seconds to soften.
  2. Dissolve achiote in vinegar.
  3. Blend marinade in a blender and set aside


  1. Clean pineapple and quarter it, removing the core on the bias
  2. Peel and slice plantains on the bias into large 1/2-in medallions. Reserve with pineapple
  3. Julienne red onion, pick cilantro and cut limes in quarters for garnishing
  4. Place octopus (sub pineapple and plantain if you wish) on grill or cast iron pan lightly oiled with neutral flavor oil, and sear. Once all sides have seared, brush on marinade to coat all sides. If grilling, sear again with the marinade before removing it from heat. If searing in a pan, you can either sear again with the marinade on or bake at 350° for 10-15 minutes.
  5. Assemble tacos / cry a little because they are so tasty / smile