Ingredients with Measurements:
- 1 pound jumiles
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 1 pound tomatillos, husked and rinsed
- 1 jalapeño pepper, seeded and chopped
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, combine the jumiles, onion, garlic, cumin, chili powder, salt, black pepper, cayenne pepper, cilantro, lime juice, and vegetable oil. Mix well.
3. Spread the jumiles mixture on a baking sheet and bake for 15-20 minutes, stirring occasionally, until the jumiles are crispy and golden brown.
4. Meanwhile, prepare the tomatillo sauce. In a food processor or blender, combine the tomatillos, jalapeño pepper, onion, garlic, cilantro, lime juice, salt, and pepper. Pulse until smooth.
5. Serve the spicy jumiles with the tomatillo sauce on the side for dipping.
- Time:
Preparation time: 20 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Fat: 20g
- Carbohydrates: 20g
- Protein: 10g
Substitutions for ingredients:
- If jumiles are not available, you can use crickets or grasshoppers instead.
- If you don't have tomatillos, you can use green tomatoes instead.
- If you don't have jalapeño pepper, you can use serrano pepper or poblano pepper instead.
Variations:
- You can add chopped tomatoes, avocado, or diced mango to the jumiles mixture for extra flavor and texture.
- You can use the tomatillo sauce as a marinade for chicken or fish.
Tips and tricks:
- Make sure to rinse the jumiles thoroughly before using them.
- If you don't like spicy food, reduce the amount of cayenne pepper or omit it altogether.
- You can make the tomatillo sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store the leftover jumiles and tomatillo sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the jumiles, place them on a baking sheet and bake in the oven at 350°F for 5-10 minutes, until heated through.
- To reheat the tomatillo sauce, heat it in a saucepan over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the spicy jumiles and tomatillo sauce on a platter with fresh cilantro and lime wedges for garnish.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Serve with tortilla chips, crackers, or sliced vegetables for dipping.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the jumiles are not crispy enough, bake them for a few more minutes until golden brown.
- If the tomatillo sauce is too thick, add a little water or lime juice to thin it out.
Food safety advice:
- Make sure to cook the jumiles thoroughly to avoid any risk of foodborne illness.
- Store the leftover jumiles and tomatillo sauce in the refrigerator and consume within 3 days.
Food history:
- Jumiles are a traditional Mexican snack made from edible stink bugs that are found in the wild.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Mexican