Chapulines Recipes

PORK CHALUPAS

Steps:

• Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
• Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
• When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

CHAPULINES

Steps:

• For the mojo de ajo:.
• 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.
• For the guacamole:.
• 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.
• For the tomatillo-chipotle salsa:.
• Blend all ingredients until smooth. Makes about 2 cups.
• To assemble:.
• 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.

TACOS DE CHAPULINES RECIPE - (4.5/5)

Steps:

• En un tazón hondo mezcla los nopales con el jitomate, la cebolla, el chile y el cilantro. Agrega los chapulines picados, el aceite de oliva y el jugo. Sazona con sal. Sirve en las tortillas calientes