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Tacos de Chapulin and Chicharrón
Sautéed Grasshoppers with Pork Crackling Tacos
Preparation info
- Makes
4
tacos - Difficulty
Easy
Appears in
By Bricia Lopez and Javier Cabral
Published 2019
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.
Ingredients
Method
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.