Photograph of the finished Chapulines

Mexico · Cào cào rang chanh ớt Chapulines

Chapulines

30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chapulines grasshoppers Chapulines grasshoppers 240 g
  • Photograph of Lime Lime 4
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Mexican dried chillies Mexican dried chillies 4
  • Photograph of Salt Salt 12 g
  • Photograph of Oil Oil 60 ml
  • Photograph of Avocado Avocado 1.2
  • Photograph of Tortilla Tortilla 8

Method

  1. 1 Wash the grasshoppers in salt water and then remove the two spiny hind legs; this is the only inedible part and can easily get stuck in the throat.
  2. 2 Boil for 2 minutes to kill bacteria, spread out on a tray and dry for 15 minutes until the outer surface is completely dry.
  3. 3 Sauté minced garlic and ground dried chili peppers in oil for 2 minutes until fragrant.
  4. 4 Add the grasshoppers to the pan and roast over medium heat for 8 minutes, stirring constantly until they are crispy and you can hear a crackling sound.
  5. 5 Turn off the heat before squeezing in the lemon juice and sprinkling with salt, then wrap it in butter in a tortilla; squeezing in the lemon juice while it's still hot will soften the grasshoppers immediately.
Start cooking