Entomophagy Recipe: Blue Corn Tostada con Chapulines
Traditional flavors are making a comeback
Aug. 12, 2018
Feb. 3, 2019
May contain affiliate links.
The full name for Tostadas, is "tostada compuesta", which means "toasted mix". This means that you're free to add pretty much whatever you want on your tostada—the key is just the hard shell supporting all the deliciousness. The tostada featured was made by Merci Mercado out of Mexico, who chose to rescue the traditional flavors of blue corn tortillas, as well as chapulines (grasshoppers).
Time 20 mins; Serves 2
- Pinto beans
- Vegetable oil; for frying
- Blue corn tortillas
- Green peppers; julienned
- Tomatoes; coarsely chopped
- Red onions; thinly sliced
- Salt; to taste
- Pepper; to taste
- Casero (Mexican queso fresco) cheese
- 8 g Merci Mercado chapulines, chipotle or adobo recipe
- Cilantro leaves; to garnish
1. If you are using dehydrated beans, soak beans overnight. The next day, bring a pot of salted water to a boil, add beans, and reduce heat to simmer for one hour. When beans are slightly tender, but not too soft, drain excess water and remove from heat. If you are using canned beans, just drain and rinse, and then warm with some oil in a small pot over medium heat. Keep beans warm while you prepare other ingredients.
2. If you have bought hard tostada shells, skip to the next step. If you have soft tortillas, you will need to bake and fry them to make a nice, crisp tostada shell. First, dry out your tortillas by heating them, on a baking sheet and in the oven, at 300°F/150°C for 8-10 minutes. Next, pour about 1/4 inch of oil into a frying pan, enough to fully submerge the tortillas. Heat the oil over medium, and when the oil is nice and hot, fry each tortilla for about 30 seconds, or until crispy, and then dry on a wire rack. If that sounds like too much work, you can also try to crisp your tortillas in a microwave. To do this, sandwich each tortilla between two sheets of paper towels, and heat individually for one minute, then flip it over and heat for another 30-60 seconds, until crisp. You will need to flip it and heat twice, otherwise it will just get warm and soft, and will not push past that softness to crispy.
3. It is up to you if you want to have the strong bite of raw veggies, or if you want to quickly sauté them over medium heat. Either way, combine your veggies and season to taste with salt and pepper.
4. Place warm, crispy, tostada shells on a plate. Spoon on some beans and veggies. Sprinkle a generous helping of queso fresco, and chapulines. Garish with fresh cilantro, and serve.
NOTE: It is advisable to only consume insects that are meant to be consumed by people, such as those sold by reputable edible insect suppliers (ie not pet food). Edible grasshoppers such as the chapulines featured here can be purchased online from Merci Mercado.
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This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare and safely eat insects. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!