4 Serves
45 Min


1 cucharada de aceite vegetal
20 grams red onion, chopped
60 grams chapulines (edible grasshoppers)
8 epazote leaves, thinly sliced
8 grams chile de árbol,diced
40 grams tomatillos (Mexican green tomatoes)
8 grams morita chile, deveined and toasted
20 grams white onion, grilled
2 cloves of garlic, grilled
2 tablespoons white vinegar
4 hierba santa leaves (aromatic Mexican pepperleaf), about 15 cm long and blanched
100 grams bean paste
220 grams quesillo (Oaxaca string cheese), shredded
To serve
1 tablespoon vegetable oil
8 grams red onion, chopped
12 mustard flowers
2 tablespoons crema de rancho (thick fresh cream, a bit less tangy than sour cream)
2 radishes, thinly sliced
Calentar una sartén con aceite y saltear la cebolla hasta dorar ligeramente. Incorporar chapulines, epazote y chile de árbol.
Heat water in a saucepan and boil the tomatillo for 5 minutes with the morita chile, onion, and garlic. Purée the mixture in a blender with vinegar and add salt to taste.
Fill the leaves with bean paste, quesillo, and the sautéed grasshoppers and roll them up. Refrigerate.
To serve
Heat oil in a pan and fry the rolls, turning them over constantly to prevent them from burning. Drain off the excess oil and cut the rolls into three equal parts.
Serve them in a deep bowl covered with the morita chile salsa. Garnish with red onion, mustard flowers, cream, and sliced radishes