From our friends at Bug Vivant.
Gringo Chapulines Tacos
Ingredients
Guacamole
1 small red onion
2 pablano pepper
1 small jalapeno
2 clove garlic
3 tomatoes remove seeds
4 avacado
1/2 cup cilantro stems removed, packed cup
2 tsp olive oil
1 tsp salt
chapulines
2 tsp olive oil
2 clove garlic finely chopped
1 small white onion
2 tbsp chopped chipotle peppers in adobo sauce
1 cup grasshoppers *chapulines are usually pre cooked and seasoned
10 corn tortillas
Instructions
Combine red onion, poblano peppers, and 2 garlic cloves in food processor and pulse until evenly blended. *Ingredients will fill a 7 cup food processor to the brim.
Remove seeds from tomatoes. Add tomatoes, avocado, juice of one lime, salt, and cilantro to food processor. Blend until uniform. The longer the guac. sits in the refrigerator, the better the flavors will blend – at a minimum you want at least 30 min. 2 hours is better.
Heat olive oil in a skillet, then add garlic and onion. Cook 3-5 min or until onion is translucent. Add chopped chipotle pepper. Cook for another 1-2 min.
Add precooked chapulines and continue to cook for 2-3 min to thoroughly heat chapulines.
Heat in 1/2 tsp of oil a separate griddle or large shallow pan on medium high heat and swirl oil around to evenly distribute. Add corn tortilla and heat each side untill browned and bubbled.
Layer each warm tortilla with guacamole and hot, crunchy chapulines. Garnish with lime and cilantro.
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