Bricia Lopez and Javier Cabral's Tacos De Chapulin & Chicharrón Recipe
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Easy
File this recipe under “Yet another way to trick people into trying grasshoppers.” When eaten alongside crispy pieces of chicharrón, you’ll see that the savory umami factor that chapulines have isn’t too different than that of chicharrón. It’s a secret menu item at our restaurant, so if you know, you know.
This recipe is an extract from Oaxaca: Home Cooking from the Heart of Mexico by Bricia Lopez and Javier Cabral (Abrams, £30). Photographs copyright © 2019 Quentin Bacon
Ingredients for tacos de chapulin & chicharrón Serves: 4
- 1 tablespoon vegetable oil
- 1 tablespoon finely chopped onion
- 1 tablespoon seeded and minced jalapeño
- 90g chopped tomatoes
- 60g dried chapulines
- 30g crushed chicharrón
- 4 corn tortillas (store-bought or homemade)
- 1 ripe avocado, peeled, pitted, and cubed
Method for tacos de chapulin & chicharrón
- Heat the oil in a large skillet over medium heat. When hot, add the onion and jalapeño. Sauté until fragrant.
- Add the tomatoes and continue sautéing until cooked.
- Add the chapulines and chicharrón. Stir for 2 minutes and remove from the heat.
- Assemble the tacos with freshly toasted tortillas, a couple of tablespoons of the chapuline-chicharrón mixture, and fresh avocado.
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About the author
Bricia Lopez comes from a long lineage of Oaxaca Mezcal craftsmen and grew up in her grandmother's kitchen. Lopez is the co-proprietor of Guelaguetza. Javier Cabral created the critically acclaimed food blog Teenage Gluster when he was only 16. A former West Coast staff writer for Munchies, he has written for numerous publications, including the Los Angeles Times, Saveur, and Lucky Peach. They both live in Los Angeles.
