Recipe: Chirpin’ Tostadas

From our premiere episode, ChefPV’s first Cricketlicious Café segment.

Listen to our Cricketlicious Café Special #1 to follow along and learn this recipe.

 

CHIRPIN’ TOSTADAS (makes 4 tostadas)

1 stick Butter or ½ cup Your Favorite Frying/Sauteing Oil (for frying Tortillas and sauteing Crickets)

4 Soft Corn Tortillas

1 head Romaine Lettuce or 1 bunch Cilantro (or Both)

1 Tomato

¼ cup Red Onion

1 Avocado

¼ cup Plain Yogurt (Any Style)

⅛ cup Lemon Juice

1 cup Fresh Crickets or Merci Mercado Chapulines

Desired Seasonings

  1. Melt ½ stick Butter/ ¼ cup Oil in a skillet over medium-high heat.
  2. When your Butter/Oil has reached temperature, place Tortilla(s) in pan for 3 to 5 minutes, until crisp on both sides.
  3. Ready some paper towels/kitchen towels on a plate, remove Tortilla(s), place on towel to cool and absorb excess oil.
  4. Clean then chop Romaine Lettuce and set aside in a bowl.
  5. Medium-dice Tomato then set aside in a bowl.
  6. Small-dice Red Onion and set aside in a bowl.
  7. Slice open Avocado lengthwise, remove pit and scoop Avocado into bowl.  Whisk together with Yogurt and Lemon Juice.
  8. Plate your Tortillas for serving and add Lettuce/Cilantro, Tomato, Onion and Avocado Crema.  Set aside.
  9. Place skillet over medium-heat with remaining Butter/Oil and saute Crickets until crispy, about 10 minutes.  Merci Mercado Chapulines are already dry-roasted so only need about 5 minutes to add heat and crispiness.
  10. Remove Crickets/Chapulines from heat and put on top of your tostadas to complete the dish.  Add any Desired Seasonings then serve.

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