Guacamole con Chapulines (Guacamole with Grasshoppers)
User Reviews
4.9
294 reviews
Excellent
Guacamole con Chapulines (Guacamole with Grasshoppers)
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Guacamole con Chapulines blends ripe avocados with lemon juice, fresh herbs, and a spicy chili blend, topped with crispy sautéed chapulines (grasshoppers). The preparation involves mashing avocado with a smooth blend of onion, chili, and cilantro, then layering with browned, crunchy chapulines for a unique texture and flavor combination traditionally enjoyed in tacos.
Description
This guacamole variation starts by mashing ripe avocados with lemon juice to prevent browning and maintain freshness. The smooth base is enhanced by blending onion, chili, and cilantro with water to create a light sauce mixed into the avocado. Salt and black pepper season the dip to taste. Separately, chapulines are sautéed in olive oil with aromatic onion, garlic, and red chili until crisp on all sides, adding a distinct texture and flavor.
The dish is assembled by placing the warm, crispy chapulines atop the guacamole and is commonly served in tacos, combining creamy, spicy, and crunchy elements. The grasshoppers offer a traditional protein component for an authentic Mexican snack or appetizer.
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Ingredients
- 2 avocado ripe
- 2 lemon juiced, plural
- 3 ½ oz chapulines wings and legs removed
- 1 garlic minced (or 1/4 tsp garlic powder, clove
- 1/2 red chilli to taste
- 1/4 onion
- 1/2 cup Coriander leaves
- 2 green chilies
- 1/4 cup water
- salt to taste, sea salt
- black pepper to taste
- 2-3 tbsp olive oil for cooking
Instructions
- Pour the lemon juice over the avocado and mash with a fork.
- Blend together the onion, chili and cilantro with water until well combined and smooth.
- Pour the mixture over the avocado and season well with salt and pepper to taste.
- Heat the olive oil in a pan over medium-high heat then sauté the onion garlic and chopped red chili until the onion becomes translucent.
- Then remove the onion, garlic and chili from the pan with a slotted spoon, careful to drain and keep as much of the infused oil as possible.
- Add the chapulines to the pan and fry, stirring often, until browned on all sides and crispy. Remove onto a dish lined kitchen towel to absorb the excess oil.
- Place the grasshoppers on top of the guacamole and serve in tacos.
Notes
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Overall Rating
4.9
294 reviews
Excellent
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