Totopos are chips—normally cut into triangles—made from corn tortillas. They can be prepared fried or toasted, and they’re readily available at places that carry Mexican food products. Nachos are totopos topped with ingredients such as melted cheese and jalapeño peppers.
2 Small Octopus Tentacles from el Rey del Pulpo (0.44 lbs).
1 bag of nachos.
2 avocados.
½ red onion.
1 lime.
1 ripe tomato.
Salt.
FOR THE PICO DE GALLO:
1 tomato.
¼ red onion.
1 jalapeño pepper or ½ green pepper.
Minced fresh cilantro.
½ lime and salt.
Another option would be to make your own homemade totopos.
You can also make homemade nachos yourself by using corn tortillas. To do this, slice the tortillas into small triangles and deep-fry them in sunflower oil. Drain well onto a platter lined with paper towels and leave them to cool.
There are blue corn nachos available, with a striking purple hue, so you can use them instead if you want to make your nachos with octopus more colorful and eye-catching.
If you want to prepare more Mexican recipes with octopus, we recommend checking out our recipe for octopus tacos. Also you can try out the Peruvian octopus ceviche or these delicious Japonese octopus gyozas.
Rate this recipe!
