Shrimp and Octopus Fried Taquitos | culture: the word on cheese

Ingredients

• ¾ pound octopus
• ½ white onion (cut in half)
• ½ head garlic (cloves cut in half)
• ¼ teaspoon sea salt
• Juice of 1 lime or lemon
• ½ teaspoon apple cider (or other fruit vinegar)
• ¾ teaspoon smoked mole
• 1 clove garlic (finely chopped)
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon sea salt
• 1 cup mayonnaise
• 2 tablespoons unsalted butter
• 1 medium white onion (finely chopped (about 1 cup))
• 1 medium red bell pepper (finely chopped)
• 2 stalks celery with leaves (finely chopped)
• 1 fresh jalapeño (seeded and finely chopped)
• 7 cloves garlic (finely chopped)
• 1 teaspoon Worcestershire sauce
• ½ teaspoon ground white pepper (ground)
• 1 cup orange juice
• ½ pound shrimp (peeled and deveined)
• ½ cup flat leaf parsley
• 1 small hoja santa leaf (chopped finely)
• 2 tablespoons garlic chives (chopped fine)
• 1/2 pound gouda cheese (or manchego, grated (2 cups))
• Sea salt (to taste)
• 30 flour tortillas
• 2 cups neutral oil for frying (like sunflower or canola)