Mexican > Fajita > Chapulines Fajitas

Chapulines Fajitas with Charred Corn and Peppers Recipe

Ingredients with Measurements:
- 1 lb chapulines (grasshoppers)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 ears of corn, husked
- 1 lime, juiced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 8-10 small flour tortillas

Special equipment needed:
- Cast iron skillet or grill pan
- Tongs

Step-by-step instructions:

1. Preheat a cast iron skillet or grill pan over medium-high heat.
2. In a small bowl, mix together chili powder, cumin, garlic powder, and salt.
3. In a large bowl, toss chapulines with 2 tbsp of vegetable oil and the spice mixture.
4. Once the skillet is hot, add the chapulines and cook for 3-4 minutes, stirring occasionally, until they are crispy and browned. Remove from the skillet and set aside.
5. Add the sliced bell peppers and onion to the same skillet and cook for 5-7 minutes, until they are softened and slightly charred. Remove from the skillet and set aside.
6. Rub the ears of corn with the remaining vegetable oil and place them on the hot skillet. Cook for 10-12 minutes, turning occasionally, until the corn is charred on all sides. Remove from the skillet and let cool for a few minutes.
7. Once the corn is cool enough to handle, cut the kernels off the cob and add them to the skillet with the bell peppers and onion. Squeeze lime juice over the mixture and stir to combine.
8. To assemble the fajitas, warm the tortillas in the microwave or on a separate skillet. Divide the chapulines and vegetable mixture evenly among the tortillas.
9. Serve hot with additional lime wedges, if desired.


Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4-5 servings

Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 35g
Protein: 15g

Substitutions for ingredients:
- If chapulines are not available, you can substitute with grilled chicken or steak.
- Any color bell pepper can be used interchangeably.
- If you don't have fresh corn, you can use canned or frozen corn instead.

Variations:
- Add sliced jalapeƱos or serrano peppers for extra heat.
- Top with crumbled queso fresco or cotija cheese.
- Serve with a side of guacamole or salsa.

Tips and tricks:
- Make sure to toss the chapulines with the spice mixture before cooking to evenly distribute the flavors.
- Use tongs to handle the chapulines to avoid crushing them.
- Don't overcook the corn or it will become tough.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on a skillet until heated through.

Presentation ideas:
Serve the fajitas on a large platter with additional lime wedges and garnishes.

Garnishes:
- Fresh cilantro leaves
- Sliced avocado
- Sour cream

Pairings:
- Mexican rice
- Refried beans
- Margaritas or Mexican beer

Suggested side dishes:
- Grilled vegetables
- Black beans
- Cornbread

Troubleshooting advice:
- If the chapulines are not crispy enough, cook them for an additional minute or two.
- If the corn is not charred enough, increase the cooking time by a few minutes.

Food safety advice:
- Make sure to thoroughly clean and rinse the chapulines before cooking.
- Always wash your hands and utensils after handling raw chapulines.

Food history:
Chapulines are a traditional Mexican snack that have been consumed for centuries. They are a good source of protein and are considered a delicacy in some regions of Mexico.

Flavor profiles:
The chapulines have a crunchy texture and a nutty, earthy flavor. The charred corn and peppers add sweetness and smokiness to the dish.

Serving suggestions:
Serve the fajitas family-style on a large platter with all the toppings and sides.

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Region: Mexican

Taste: Spicy, Savory, Tangy, Smoky, Umami