Depending on the age, and just what part of the octopus it is AND the altitude where you live in México, I would say about an hour, but I live at sea-level, so it's somewhat shorter than that usually. I never seem to remember, so I start sampling for tenderness after about 30-40 minutes. Of course, the higher the altitude (and many expats in México live at quite high altitudes) the longer it's going to take to cook things like octopus, caracol AND simple frijoles. Those who live at altitudes approaching or exceeding that of México City (roughly 7,000 feet) should get out their pressure cooker, just like most Mexicans who live at those altitudes do. Just don't use that pressure cooker for cooking any other seafood.
My wife lived in Mexico City for 7 years before I met her here in Mazatlán, and she STILL gets out the pressure cooker for cooking frijoles, since, although I feel it's unnecessary here, she likes the fact that it is still so much quicker.
(This post was edited by mazbook1 on Oct 19, 2011, 4:55 PM)
Post edited by mazbook1
(Enthusiast) on Oct 19, 2011, 4:55 PM