Escamoles

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.