Chapulines

Jun 02, 2023June 2, 20230 13
Chapulines tacos made with grasshopper meat
in Main

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup whole peeled garlic clove
1 cup olive oil
3 chipotle peppers , seeded and cut into strips
6 tomatillos
1/2 bunch fresh cilantro
1/4 purple onion , diced
2 serrano peppers
4 avocados , peeled , pitted and mashed
2 roma tomatoes , diced
1 lime , juice of
1/2 teaspoon olive oil
salt and black pepper
12 tomatillos , boiled for 5 minutes and drained
1/2 onion , charred
3 peeled garlic cloves , charred
3 guajillo bell peppers , seeded , deveined , soaked in warm water for 10 minutes and drained
2 chipotle peppers , seeded
1 pinch salt
1 tablespoon extra-virgin olive oil
1/2 ounce dehydrated grasshoppers for the taco shell
1/2 ounce white onion , finely diced
1 tablespoon chopped fresh cilantro
3 small tortillas

Nutrision Information

Servings Per Recipe
3
Calories
415
Sugar
5g
Fat
37g
Chapulines, or grasshoppers, are a traditional food in many regions of Mexico and have been consumed for centuries. In recent years, they have gained popularity as a sustainable protein source that is high in nutrition. This recipe features chapulines as the main ingredient in a taco filling that is both unique and flavorful. The grasshoppers are seasoned with onion, cilantro, and spices, and paired with a fresh avocado and tomato mixture and a tangy, spicy sauce. While the idea of eating insects may be unfamiliar to some, chapulines are a nutritious and sustainable option for those looking for alternative sources of protein.

Instructions

1.Preheat the grill to medium high heat.
2.In a small bowl, mix together the mashed avocado, diced tomatoes, lime juice, olive oil and salt and black pepper to taste. Set aside.
3.Place the boiled tomatillos, charred onion, garlic cloves, guajillo and chipotle peppers, salt, and olive oil in a blender or food processor and blend until smooth.
4.Heat a large skillet over medium-high heat and add the blended sauce. Cook for 10-12 minutes or until the sauce has thickened, stirring occasionally.
5.In a separate skillet, heat the dehydrated grasshoppers until crispy. Add the diced white onion and chopped fresh cilantro, stirring to combine.
6.To assemble the tacos, place a tortilla on a plate. Add a spoonful of the avocado mixture, followed by a spoonful of the grasshopper meat mixture, and then spoon some of the sauce over the top. Serve immediately.

PROS

Chapulines are a sustainable protein source and are high in protein and low in fat.
When seasoned and cooked properly, they can be quite flavorful as a taco filling.
This recipe also includes fresh avocado and tomato, adding some healthy fats and vitamins to the dish.

CONS

Chapulines can be difficult to find and may not be easily accessible to everyone.
Additionally, some people may have cultural or personal aversions to consuming insects.

HEALTH & BENEFITS

Chapulines are a rich source of protein and can provide a sustainable alternative to traditional livestock farming. They are also low in fat and high in nutrition, making them a healthy addition to any diet. Avocado is another healthy addition to this dish, providing healthy fats and vitamins.

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