Ingredients

• 1/2 cup whole peeled garlic clove
• 1 cup olive oil
• 3 chipotle peppers, seeded and cut into strips
• 6 tomatillos
• 1/2 bunch fresh cilantro
• 1/4 purple onion, diced
• 2 serrano peppers
• 4 avocados, peeled, pitted and mashed
• 2 roma tomatoes, diced
• 1 lime, juice of
• 1/2 teaspoon olive oil
• salt and black pepper
• 12 tomatillos, boiled for 5 minutes and drained
• 1/2 onion, charred
• 3 peeled garlic cloves, charred
• 3 guajillo bell peppers, seeded, deveined, soaked in warm water for 10 minutes and drained
• 2 chipotle peppers, seeded
• 1 pinch salt
• 1 tablespoon extra-virgin olive oil
• 1/2 ounce dehydrated grasshoppers for the taco shell
• 1/2 ounce white onion, finely diced
• 1 tablespoon chopped fresh cilantro
• 3 small tortillas

Instructions

1. For the mojo de ajo:.

2. Pulse the garlic in food processor until it is finely chopped but not pureed. In a heavy-bottomed, non-aluminum saucepan, combine the oil and garlic. Simmer until the garlic is golden brown, 20 to 30 minutes (do not let it burn). Remove from the heat and add the chipotle strips.

3. For the guacamole:.

4. Juice the tomatillos, cilantro, onion and serrano pepper; save the pulp and discard the juice. In a medium bowl, mix together the pulp, avocados, tomatoes, lime juice and olive oil; stir well. Season with salt and pepper.

5. For the tomatillo-chipotle salsa:.

6. Blend all ingredients until smooth. Makes about 2 cups.

7. To assemble:.

8. Heat a skillet and add the oil. Once hot, add the grasshoppers, onion, cilantro and 1/2 ounce of the mojo de ajo. Sauté until thoroughly heated, 10 to 15 minutes, being careful not to burn the mixture. Transfer it to a small bowl and serve with the tortillas, 4 ounces of the guacamole and 3 ounces of the tomatillo-chipotle salsa.