Ingredients with Measurements:
- 1 cup of chapulines (grasshoppers)
- 12 corn tortillas
- 2 cups of mole sauce
- 1 cup of queso fresco, crumbled
- 1/2 cup of white onion, chopped
- 1/4 cup of cilantro, chopped
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the vegetable oil over medium heat.
3. Add the chapulines and sauté for 5-7 minutes until they are crispy and golden brown.
4. Remove the chapulines from the skillet and set them aside.
5. In the same skillet, add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
6. Add the mole sauce to the skillet and stir to combine with the onion.
7. Reduce the heat to low and let the mole sauce simmer for 5-7 minutes.
8. Dip each corn tortilla in the mole sauce until it is fully coated.
9. Place the coated tortilla on a baking dish and fill it with a spoonful of chapulines.
10. Roll up the tortilla and place it seam side down in the baking dish.
11. Repeat this process until all the tortillas are filled and rolled up.
12. Pour the remaining mole sauce over the enchiladas.
13. Sprinkle the crumbled queso fresco over the top of the enchiladas.
14. Bake the enchiladas in the preheated oven for 10-15 minutes until the cheese is melted and bubbly.
15. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 18g
Cholesterol: 30mg
Sodium: 700mg
Total carbohydrates: 30g
Protein: 18g
Substitutions for ingredients:
- If you can't find chapulines, you can substitute them with ground beef or shredded chicken.
- If you don't have queso fresco, you can use crumbled feta cheese or shredded Monterey Jack cheese.
Variations:
- You can add diced tomatoes or roasted peppers to the mole sauce for extra flavor.
- You can use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- Make sure to sauté the chapulines until they are crispy and golden brown for the best texture.
- Use a blender or food processor to make the mole sauce smoother and creamier.
- If the mole sauce is too thick, you can add a little bit of chicken broth to thin it out.
Storage instructions:
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the enchiladas, place them in the oven at 350°F for 10-15 minutes until they are heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Garnish the enchiladas with chopped cilantro and a dollop of sour cream.
Pairings:
Pair the enchiladas with a cold beer or a glass of red wine.
Suggested side dishes:
Serve the enchiladas with a side of Mexican rice and refried beans.
Troubleshooting advice:
- If the mole sauce is too thick, you can add a little bit of chicken broth to thin it out.
- If the enchiladas are too dry, you can add a little bit of mole sauce on top before serving.
Food safety advice:
Make sure to cook the chapulines thoroughly to avoid any risk of foodborne illness.
Food history:
Chapulines are a traditional Mexican snack that have been eaten for centuries. They are high in protein and are considered a delicacy in some regions of Mexico.
Flavor profiles:
The chapulines add a crunchy texture and a nutty flavor to the enchiladas, while the mole sauce adds a rich and complex flavor with notes of chocolate, spices, and chiles.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican