| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Ethnic | 8 | Servings |
INGREDIENTS
| 5 | c | Vegetable oil |
| 4 | c | Maguey worms, cleaned |
| 8 | Tortillas | |
| 8 | Balls fresh masa, 1 inch in | |
| diameter | ||
| 8 | Limes, sliced | |
| 2 | Fresh cactus flowers | |
| optional |
INSTRUCTIONS
Forgot to include this in the packet from the other board. Karin Brewer sent me the following recipe via snail mail. Apparently there's a large, semi-permanent black hole hovering over her house and she's having trouble getting out. Been wondering where she was... Maguey worms, a Mexican specialty, are popular in the state of Hidalgo, where maguey grows abundantly. The worms were sold in cocoons on the street until a few years ago. Today, this dish is considered to be a delicacy. Heat 1 cup oil in a thick skillet and fry worms until crisp. Remove and drain on paper towels. Heat 4 cups oil in a deep saucepan or deep fryer. Press tortillas in a mesh strainer, and fry one by one until they become crisp and take the shape of the strainer. Drain well on paper towels. To serve, place a little ball of masa on each of 8 plates, and put tortilla "baskets" on top, pressing to fix in place. Fill tortillas with worms. Garnish with lime slices and flowers. Serve with guacamole and green sauce. This appetizer is good with tequila or pulque. The worms can also be used as a taco stuffing. Makes 8 servings. Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. Courtesy of Karin Brewer. Posted by Stephen Ceideberg; April 2 1993. Posted to MM-Recipes Digest V4 #285 by roy@indy.net (Roy) on Oct 31, 1997
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