INGREDIENTS

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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