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Mexican Escamoles Recipe

Escamoles, often referred to as Mexican caviar or insect caviar, are the edible ant larvae and pupae native to Mexico.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Main Course
Cuisine Mexican
Servings 4
Calories 110 kcal

Ingredients
  

  • Escamoles - 2 cups
  • Serrano peppers - 2
  • Onion - 1/2
  • Garlic cloves - 2
  • Epazote sprigs - 2
  • Butter - 1/2 stick
  • Salt - 1/2 tbsp

Instructions
 

  • Begin by washing the escamoles using a strainer. Make sure you get rid of all the impurities. If you’re using canned escamoles, there is no need to rinse them.
  • Now, take a griddle and, on a medium flame, place 2 serran peppers and 2 garlic cloves. If you prefer eating a milder salsa, take out the seeds and the veins of the chilies.
  • Roast the garlic for only about 1 minute and the chilies for approximately 3 minutes. Keep in mind to let them roast until all sides of both the chillies and garlic are moderately roasted. Remember to keep moving them frequently using tongs.
  • Once done, shift the roasted ingredients from the griddle to the blender (using the tongs). Also, make sure to pour 1/4 cup of water (2 fl oz) into the blender.
  • Blend all the ingredients and keep the mixture aside.
  • Now take the onion and epazote sprigs and finely chop them. Place them aside.
  • Take a frying pan. Add butter and, over low heat, melt it. Add in the minced onion and fry it for about 1 minute. Let it cook until it turns a bit transparent, and keep in mind to stir constantly.
  • Place the rinsed escamoles in the frying pan. Combine all the ingredients properly and fry for approximately 2 minutes. Allow them to fry until the escamoles turn white, stirring occasionally throughout the cooking process.
  • Pour the freshly prepared mixture into the frying pan. Also, add the minced epazote, and more importantly, add 1/2 tablespoon of salt.
  • Combine all the ingredients properly in the frying pan and let the escamole salsa fry for approximately 4 minutes. Wait for it to thicken a little, and until then, keep stirring occasionally.
  • Once done, transfer the prepared salsa to a container and serve. You can also save some for later. Place it in a container and store it for up to 2 days in the refrigerator.

Nutrition

Calories: 110kcalCarbohydrates: 2gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 964mgSugar: 1g
Keyword Mexican Escamoles Recipe
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