Ingredients with Measurements:
- 1 lb chapulines (grasshoppers)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 8-10 flour tortillas
- 1 cup Pico de Gallo (recipe below)
For the Pico de Gallo:
- 2 large tomatoes, diced
- 1/2 red onion, diced
- 1 jalapeño, seeded and diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a large skillet, heat 1 tbsp of olive oil over medium-high heat.
2. Add the sliced bell peppers and onion to the skillet and sauté for 5-7 minutes or until they start to soften.
3. Add the minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper to the skillet and stir to combine.
4. Add the chapulines to the skillet and sauté for 3-4 minutes or until they are heated through.
5. While the chapulines are cooking, warm the flour tortillas in the microwave or on a griddle.
6. Serve the chapulines and peppers in the warm tortillas and top with Pico de Gallo.
For the Pico de Gallo:
1. In a medium bowl, combine the diced tomatoes, red onion, jalapeño, and cilantro.
2. Squeeze the lime juice over the mixture and stir to combine.
3. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Skillet should be heated to medium-high heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 35g
- Protein: 15g
Substitutions for ingredients:
- If chapulines are not available, you can substitute with shrimp, chicken, or beef.
- If you don't have smoked paprika, you can use regular paprika.
Variations:
- Add sliced mushrooms to the skillet for an extra vegetable.
- Serve with guacamole or sour cream on top.
Tips and tricks:
- Make sure to remove any legs or wings from the chapulines before cooking.
- If you are using frozen chapulines, make sure to thaw them before cooking.
- You can also add a squeeze of lime juice to the skillet while cooking for extra flavor.
Storage instructions:
- Store any leftover chapulines and peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the chapulines and peppers in a microwave-safe container for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the fajitas on a large platter with the Pico de Gallo on the side.
Garnishes:
- Garnish with fresh cilantro or lime wedges.
Pairings:
- Serve with a side of Mexican rice or black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If the chapulines are too dry, add a splash of water or chicken broth to the skillet while cooking.
Food safety advice:
- Make sure to cook the chapulines to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Chapulines are a traditional Mexican snack that have been eaten for centuries.
Flavor profiles:
- The chapulines have a nutty and slightly earthy flavor, while the peppers and onions add sweetness and crunch.
Serving suggestions:
- Serve the fajitas with a cold beer or a margarita for a refreshing drink.
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Region: Mexican