Hello Food Tuber's. My name is Tommi Miers and
I am passionate about spices and Mexican food, and today I'm cooking
Tostada's with the best ever guacamole garnished
with bugs. Not just any old bugs. Chapulines to you.
Grasshoppers from Mexico. They are delicious, crunchy
roasted, with a slight aroma of tea maybe. Delicious.
The thing about guacamole is that it's just like a Mexican salsa.
Everyone has their own way of make it. You can make it with tomatoes, without
tomatoes, with garlic, without garlic.
You can make it runny, chunky or smooth. this one is my favourite version.
First of all, a clove garlic. Pinch of salt for flavour,
and
start bashing it up,
into a paste. Three seconds. Not for the coriander.
Chopped up stalks going into my guacamole,
and of course a bit of chilli.
Doesn't have to be too hot. Maybe you don't want it too hot.
Just gonna add the end in.
Chop it up roughly.
A little bit of chilli in the base of the guacamole,
so all that flavour permeates the whole of the salsa.
So that is a completely smooth lovely green vibrant colour.
Now for the avocado. These are very ripe avocados.
Get the stone out, and then just scoop out the flesh,
into the pestle and mortar.
So I just want to gently work it into all that chilli and coriander
garlic.
Gently work it in. So I've got my avocados worked down to a paste.
I'm gonna add some chopped red onion for acidity,
for crunch, texture, flavour. I'm going to add some chopped coriander,
just roughly chopped.
Chile. Now we've got some chili again in the base, but we want a bit of chilli
to crunch onto.
There we are.
Add as much or as little as you want.
And if you're really scared of heat then just take the seeds out.
In goes the chilli. Now, the three main components
of any guacamole it has to have avocado, it has to have fresh lime.
It has to have coriander. So I need to add lots of lovely lime.
In it goes.
Delicious.
Pinch more salt, and give it a good stir.
And that is the guacamole.
I'm going to taste it for seasoning.
That's absolutely spot on. I'm not gonna anything else. Delicious.
So there we are. Now we're going to build the Tostadas. Now, Tostadas,
are essentially a corn tortilla fried until it's crisp. So if you can't get hold of a corn tortilla
just use pitta bread. With it with olive oil, bake it in the oven.
till it's crisp. Perfect! And I'm going to add
lovely generous amounts of
guacamole. Mm, so good.
In fact, did you know the word guacamole
comes from the work guac which is the Nahuatl word for
avocado. The stem of which is a Nahuatl word for
testicle, because avocados were a symbol of virility
in ancient Mexican times. So there we are.
We want a little bit of Lancashire cheese.
To just crumble on.
Lancashire is just like the fresh
un-aged cheeses that you get in Oaxaca, in Mexico.
Little bit of that red onion for
crunch, for texture, for sweetness
and then of course, our insects.
So in Mexico you wouldn't think twice about eating insects.
You can have crickets, grasshoppers, roast worms, ants eggs are my favourite.
Mexican caviar, delicious. These are some grasshoppers
from Oaxaca market. The state of Oaxaca. I'm just gonna crumbled on
to my Tostadas, and they're gonna give it a lovely
roasted smokey,
robust flavour. Just gonna be
delicious. And we'll probably needs to garnish these.
With a whole grasshopper on each one.
There we go little guy. So there we are. Garnish it with a lime.
And job done. They're our insects.
Classic Oaxaca dish.
Creamy guacamole, lovely tang from the Lancashire,
and that wonderful roasted flavour from the insects. And if you like my insects or starters
don't forget to give it a thumbs up, share it with your friends,
and subscribe. Mmm, bugs.