Photograph of the finished Escamoles

Mexico · Trứng kiến xào bơ Escamoles

Escamoles

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

What to get ready

  • Photograph of Ant eggs escamoles Ant eggs escamoles 11.3 oz
  • Photograph of Unsalted butter Unsalted butter 2.8 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Epazote leaves Epazote leaves 0.4 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Tortilla Tortilla 12
  • Photograph of Avocado Avocado 1.2
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Rinse the ant eggs in cold water, then carefully remove any dirt or nest fragments, handling them gently as broken eggs will lose their buttery flavor.
  2. 2 Spread it out on a towel for 5 minutes to drain completely; any remaining water will cause the butter to splatter when sautéing.
  3. 3 Melt the unsalted butter over medium heat, then sauté the chopped shallots and chili peppers for 3 minutes.
  4. 4 Add the ant eggs and stir gently for 4 minutes, only until the eggs become opaque and plump like cooked rice grains.
  5. 5 Crush the epazote leaves, add them to the pan, season with salt, then immediately wrap them in tortillas and butter.
Start cooking