Tacos de Chapulines

2 Instructions

1. 1

   Slice the garlic and dice the onion, tomato, and chile.

2. 2

   Roughly chop the cilantro and set aside.

3. 3

   Heat the olive oil in a skillet over medium heat.

4. 4

   Add the sliced garlic and sauté for 30 seconds, then add the diced onion and cook until soft and translucent, about 3 minutes.

5. 5

   Add the tomato and chile de árbol, stir, and cook for 2 minutes more.

6. 6

   Add the chapulines and a small pinch of salt (they are already salty — be cautious). Stir well and sauté over medium heat for 7 minutes, until everything is glossy and fragrant.

7. 7

   Remove from heat and let the mixture cool slightly — chapulines are best at warm rather than scorching temperature.

8. 8

   Warm the corn tortillas on a comal until soft and lightly toasted.

9. 9

   Fill each tortilla with the chapulín mixture and a generous scatter of fresh cilantro.

10. 10

    Serve with lime wedges and salsa verde or molcajete-pounded salsa on the side.