Chapulines

Be the first to review
READY IN: 1hr 30mins
Recipe by Food.com

Recipe courtesy Hugo's, Houston, TX

Ingredients Nutrition

Directions

  1. For the mojo de ajo:.
  2. Pulse the garlic in food processor until it is finely chopped but not pureed. In a heavy-bottomed, non-aluminum saucepan, combine the oil and garlic. Simmer until the garlic is golden brown, 20 to 30 minutes (do not let it burn). Remove from the heat and add the chipotle strips.
  3. For the guacamole:.
  4. Juice the tomatillos, cilantro, onion and serrano pepper; save the pulp and discard the juice. In a medium bowl, mix together the pulp, avocados, tomatoes, lime juice and olive oil; stir well. Season with salt and pepper.
  5. For the tomatillo-chipotle salsa:.
  6. Blend all ingredients until smooth. Makes about 2 cups.
  7. To assemble:.
  8. Heat a skillet and add the oil. Once hot, add the grasshoppers, onion, cilantro and 1/2 ounce of the mojo de ajo. Sauté until thoroughly heated, 10 to 15 minutes, being careful not to burn the mixture. Transfer it to a small bowl and serve with the tortillas, 4 ounces of the guacamole and 3 ounces of the tomatillo-chipotle salsa.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a