Chapulines Tacos with Guacamole and Tomatillo Salsa
Indulge in the vibrant flavors of Mexico with these Chapulines Tacos! This delightful recipe combines crispy, seasoned grasshoppers with creamy guacamole and zesty tomatillo-chipotle salsa, all wrapped in warm tortillas. Perfect for adventurous eaters, these tacos are not only delicious but also packed with protein and nutrients. Share or enjoy them yourself for a unique culinary experience that’s rich in tradition.
2
Servings
260
Calories
20
Ingredients
Ingredients
whole peeled garlic clove
1/2 cup (finely chopped)
olive oil
1 cup (divided)
chipotle peppers
5 (seeded and cut into strips (3 for mojo de ajo, 2 for salsa))
tomatillos
18 (6 juiced, 12 boiled for 5 minutes and drained)
fresh cilantro
1/2 bunch (chopped)
purple onion
1/4 (diced)
serrano peppers
2 (chopped)
avocados
4 (peeled, pitted and mashed)
roma tomatoes
2 (diced)
lime
1 (juice only)
black pepper
to taste
salt
1 pinch
onion
1/2 (charred)
peeled garlic cloves
3 (charred)
guajillo bell peppers
3 (seeded, deveined, soaked in warm water for 10 minutes and drained)
dehydrated grasshoppers
1/2 ounce
white onion
1/2 ounce (finely diced)
chopped fresh cilantro
1 tablespoon
small tortillas
3 (warmed)
extra-virgin olive oil
1 tablespoon
Instructions
1
For the Mojo de Ajo: Pulse the garlic in a food processor until finely chopped but not pureed. In a heavy-bottomed, non-aluminum saucepan, combine 1 cup of olive oil with the chopped garlic. Simmer over low heat until the garlic turns golden brown, approximately 20 to 30 minutes, being careful not to let it burn. Remove from heat and stir in the chipotle strips.
2
For the Guacamole: Juice the tomatillos, cilantro, diced onion, and serrano peppers; reserve the pulp and discard the juice. In a medium bowl, mix the reserved pulp with the mashed avocados, diced tomatoes, lime juice, and 1/2 teaspoon of the olive oil. Stir thoroughly, then season with salt and black pepper to taste.
3
For the Tomatillo-Chipotle Salsa: Blend the boiled tomatillos, charred onion, charred garlic cloves, guajillo bell peppers, and 2 chipotle peppers until smooth. This will yield about 2 cups of salsa.
4
To Assemble: Heat a skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the dehydrated grasshoppers, finely diced onion, chopped cilantro, and 1/2 ounce of the prepared mojo de ajo. Sauté until thoroughly heated, about 10 to 15 minutes, being cautious not to burn. Transfer the mixture to a small bowl.
5
Serve the grasshopper mixture with the warmed tortillas, 4 ounces of guacamole, and 3 ounces of tomatillo-chipotle salsa for each serving. Enjoy this delightful Mexican delicacy!
Nutrition Information
17.5g
Fat
17g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Chapulines?
Chapulines are edible grasshoppers, a traditional and protein-rich delicacy in Mexican cuisine.
How many calories are in a serving of Chapulines Tacos?
Each serving contains approximately 260 calories.
What is the protein content of this recipe?
There are 9 grams of protein per serving.
How many servings does this recipe provide?
This recipe is designed to serve 2 people.
What is Mojo de Ajo and how is it prepared?
Mojo de Ajo is a garlic-infused oil. It is made by simmering finely chopped garlic in olive oil over low heat for 20 to 30 minutes until golden brown, then adding chipotle strips.
How is the guacamole for these tacos unique?
The guacamole uses a unique method where tomatillos, cilantro, onion, and serrano peppers are juiced, and only the reserved pulp is mixed with the mashed avocados.
What type of salsa is served with these tacos?
A zesty Tomatillo-Chipotle Salsa made with boiled tomatillos, charred onion, garlic, guajillo peppers, and chipotle peppers.
How should the dehydrated grasshoppers be cooked?
They should be sautéed in a skillet with olive oil, finely diced onion, chopped cilantro, and mojo de ajo for 10 to 15 minutes.
Are the grasshoppers fresh or dehydrated?
This recipe specifically calls for 1/2 ounce of dehydrated grasshoppers.
What kind of onions are used in the guacamole?
The recipe uses purple onion for the guacamole mixture.
How do you prepare the guajillo bell peppers for the salsa?
The guajillo peppers should be seeded, deveined, soaked in warm water for 10 minutes, and then drained before blending.
Is this recipe considered spicy?
Yes, it features serrano peppers, chipotle peppers, and guajillo peppers, giving it a vibrant and spicy kick.
What is the fat content per serving?
There are 17.5 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 17 grams of carbohydrates.
What type of tomatoes are used?
The recipe calls for 2 diced Roma tomatoes to be added to the guacamole.
Do you use the juice from the tomatillos in the guacamole?
No, the recipe instructs to juice the tomatillos but discard the juice and only use the reserved pulp.
How much salsa should be served with each portion?
It is recommended to serve 3 ounces of tomatillo-chipotle salsa per serving.
What is the recommended serving of guacamole per person?
The recipe suggests serving 4 ounces of guacamole with each portion of tacos.
How many tortillas are included in the recipe?
The recipe uses 3 small warmed tortillas.
What is the total number of ingredients used in this recipe?
There are 20 individual ingredients listed for this dish.
How long should the garlic simmer for the Mojo de Ajo?
The garlic should simmer in the olive oil for approximately 20 to 30 minutes on low heat.
What should the garlic look like when the Mojo de Ajo is ready?
The garlic should turn a golden brown color; be careful not to let it burn.
How much salsa does the recipe yield in total?
The salsa portion of the recipe yields about 2 cups.
Are the garlic and onions for the salsa prepared differently?
Yes, for the salsa, the onion and 3 garlic cloves should be charred before blending.
Does this recipe include lime?
Yes, the juice of one lime is mixed into the guacamole.
Is there any salt or pepper in the recipe?
Yes, it includes a pinch of salt and black pepper to taste for seasoning the guacamole.
What kind of oil is used for sautéing the grasshoppers?
The recipe uses 1 tablespoon of extra-virgin olive oil for sautéing the grasshopper mixture.
What is the texture of the finished grasshoppers?
The grasshoppers are crispy and seasoned after being sautéed with the mojo de ajo and herbs.
Can I use white onion for the assembly?
Yes, the recipe specifically calls for 1/2 ounce of finely diced white onion for the final taco assembly.
What culinary tradition does this recipe represent?
These tacos are a traditional Mexican delicacy, particularly popular in regions like Oaxaca.