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Although not the everyday food here in the US, insects are consumed in many countries. They are a high source of protein and have been integral to many diets around the world for centuries. Chef Roberto Santibanez joins us to demonstrate how they are used in Mexican cuisine by pairing them with a classic favorite.
Edible dried insects can be found from many online sources. They are typically frozen and come from Thailand, Southeast Asia, and Mexico, as well as from many states in the US. David Gracer, an edible insect expert and owner of Sunrise Land Shrimp in Providence, supplied us with a fascinating array of insects that are commonly consumed.
Fresh Corn Tortillas:
2 cups masa para tortillas (instant corn masa mix)
1 ¼ cups warm water, or as needed
1. Preheat a cast-iron griddle over medium-high heat. In large bowl, mix together masa and 1 cup of water until evenly moistened. Add remaining water, a tablespoon at a time, kneading until a soft, smooth dough is formed; dough should hold together when rolled into a small ball between your palms without cracking.
2. Roll 3 level tablespoons of dough into a 2-inch ball. Line bottom of tortilla press with a circle of plastic cut from a thin grocery bag, put the dough ball in the center and top with another plastic circle. Close lid and press gently, wiggling handle to flatten dough evenly. Open press, rotate the dough a half turn, and press again to make an evenly thick tortilla.
3. Immediately after pressing, put tortilla on griddle and cook until underside begins to turn golden, about 2 minutes. Flip and cook until tortillas starts to puff up. Transfer to a towel-lined basket to keep warm while making more tortillas.
Makes about 12 tortillas
Guacamole:
2 tablespoons finely chopped white onion
3 firmly packed tablespoons chopped cilantro
2 teaspoons finely chopped jalapeño, or more to taste
1 teaspoon coarse salt, or as needed
3 medium ripe but firm Haas avocados
3 tablespoons diced tomato
Dried grasshoppers, for garnish
1. In a molcahete (mortar and pestle), or with a fork in a bowl, mash 1 tablespoon onion, 1 tablespoon cilantro, and jalapeño until finely ground into a paste. Cut each avocado in half, remove the pit, and make criss-cross cuts through the flesh without cutting through the skin. Scoop the flesh into the molcahete or bowl and repeat with remaining avocados.
2. Gently fold avocado into the paste, keeping avocado pieces as large as possible. Add remaining onion, cilantro, and tomato, season with salt and gently fold together to mix.
3. To serve, scoop some guacamole into a warm tortilla, top with 3 or 4 dried grasshoppers, fold and enjoy.
Serves 4.
Adapted from Rosa's New Mexican Table by Roberto Santibanez
Special Thanks:
Roberto Santibanez
www.robertosantibanez.com
David Gracer, Owner
Sunrise Land Shrimp
Providence, RI 02906
401-286-9065
www.slshrimp.com