The first question that may arise upon seeing the name of this recipe is what are the escamoles? And if you know what they are, is possible that you didn’t know that a salsa can be made with them.
Well to start clarifying your doubts... the escamoles were a common food in the Prehispanic period but now they have become such a scarce and valued product, that is known as “the Mexican caviar".
The word escamoles comes from the Nahuatl azcatl, that means ant and molli, that means stew. And that is exactly what the escamoles are, the larvae of an ant species that can be found in the areas of Guanajuato, Hidalgo, Puebla and Tlaxcala. They are highly appreciated and definitely very expensive.
The escamoles have a similar taste to the pork rinds however in this salsa more ingredients are used that diminish their flavor and a fresh, a little spicy and complex flavor is achieved. This salsa serves to accompany a breakfast of eggs with refried beans or it can also be used as snack surrounded with some tostadas.
About the Recipe
In this recipe you are going to perform many simple activities.
The escamoles are not easy to get, they are obtained in the periods of march and april in certain areas of Mexico. In case that you don’t find them they can also be used canned.
It is very important to use butter to fry the escamoles because its softness combines to perfection with the escamoles’ delicacy.
The recipe will only take you about 15 minutes.
With this preparation 2 cups of salsa will be obtained.
2 cups of Escamoles (14.1 oz)
2 Serrano Peppers (.8 oz)
1/2 Onion (2.4 oz)
2 Garlic cloves (.2 oz)
2 Epazote sprigs (.7 oz)
1/2 Butter bar (1.5 oz)
1/2 tablespoon of Salt
1 Frying Pan
1 Measuring Cup
1 Cutting Board
Perform Many Activities
Put in a strainer 2 cups of escamoles, rinse them and remove any rubbish that you find; then reserve.
If you are using canned escamoles is not necessary to rinse them.