Grasshopper & Guacamole Tostadas | Tommi Miers

hello foodtube my name is Tommy Myers

hello foodtube my name is Tommy Myers and I am passionate about spices and

and I am passionate about spices and

and I am passionate about spices and Mexican food and today I am cooking

Mexican food and today I am cooking

Mexican food and today I am cooking tossed olives with the best ever

tossed olives with the best ever

tossed olives with the best ever guacamole garnished with bugs

guacamole garnished with bugs

guacamole garnished with bugs not just any old bugs Chappel eNOS to

not just any old bugs Chappel eNOS to

not just any old bugs Chappel eNOS to you grasshoppers from Mexico they are

you grasshoppers from Mexico they are

you grasshoppers from Mexico they are delicious crunchy roasted with a slight

delicious crunchy roasted with a slight

delicious crunchy roasted with a slight aroma of tea may be delicious in ah

aroma of tea may be delicious in ah

aroma of tea may be delicious in ah tostada

tostada

tostada the thing about guacamole is it’s just

the thing about guacamole is it’s just

the thing about guacamole is it’s just like a Mexican salsa everyone has their

like a Mexican salsa everyone has their

like a Mexican salsa everyone has their own way of making it you can make it

own way of making it you can make it

own way of making it you can make it with tomatoes without tomatoes with

with tomatoes without tomatoes with

with tomatoes without tomatoes with garlic without garlic you can make it

garlic without garlic you can make it

garlic without garlic you can make it runny or chunky or smooth this one is my

runny or chunky or smooth this one is my

runny or chunky or smooth this one is my favorite version first of all a clove of

favorite version first of all a clove of

favorite version first of all a clove of garlic pinch of salt for flavor and stop

garlic pinch of salt for flavor and stop

garlic pinch of salt for flavor and stop bashing it up into a paste three seconds

bashing it up into a paste three seconds

bashing it up into a paste three seconds now for the coriander chopped top stores

now for the coriander chopped top stores

now for the coriander chopped top stores going into my guacamole and of course a

going into my guacamole and of course a

going into my guacamole and of course a bit of chilli doesn’t have to be too hot

bit of chilli doesn’t have to be too hot

bit of chilli doesn’t have to be too hot maybe you don’t want it too hot I’m just

maybe you don’t want it too hot I’m just

maybe you don’t want it too hot I’m just going to add the Endon chop it up

going to add the Endon chop it up

going to add the Endon chop it up roughly a little bit of chilli in the

roughly a little bit of chilli in the

roughly a little bit of chilli in the base of the guacamole so all that flavor

base of the guacamole so all that flavor

base of the guacamole so all that flavor permeates the whole of the salsa so that

permeates the whole of the salsa so that

permeates the whole of the salsa so that is a completely smooth lovely green

is a completely smooth lovely green

is a completely smooth lovely green vibrant color now for the avocado these

vibrant color now for the avocado these

vibrant color now for the avocado these are very white avocados get the stone

are very white avocados get the stone

are very white avocados get the stone out and then just scoop out the flesh

out and then just scoop out the flesh

out and then just scoop out the flesh into the pestle and water so I just want

into the pestle and water so I just want

into the pestle and water so I just want to gently work it all that chilly and

to gently work it all that chilly and

to gently work it all that chilly and coriander garlic just gently work it in

coriander garlic just gently work it in

coriander garlic just gently work it in so I’ve got my avocados work down to a

so I’ve got my avocados work down to a

so I’ve got my avocados work down to a paste I’m going to add some chopped red

paste I’m going to add some chopped red

paste I’m going to add some chopped red onion for acidity for crunch texture

onion for acidity for crunch texture

onion for acidity for crunch texture flavor I’m going to add some chopped

flavor I’m going to add some chopped

flavor I’m going to add some chopped coriander just roughly chopped chilli

coriander just roughly chopped chilli

coriander just roughly chopped chilli now we’ve got some chilli again in the

now we’ve got some chilli again in the

now we’ve got some chilli again in the base but we want a bit of chilli to

base but we want a bit of chilli to

base but we want a bit of chilli to crunch onto now we are add as much or as

crunch onto now we are add as much or as

crunch onto now we are add as much or as little as you want and if you really are

little as you want and if you really are

little as you want and if you really are scared of heat just take the seeds out

so in goes the chilli now the three main

so in goes the chilli now the three main components of any guacamole a hashtag

components of any guacamole a hashtag

components of any guacamole a hashtag Advocaat it has to have fresh lime that

Advocaat it has to have fresh lime that

Advocaat it has to have fresh lime that has to have coriander so I need to add

has to have coriander so I need to add

has to have coriander so I need to add lots of lovely line

and it goes delicious pitch more salt

and it goes delicious pitch more salt and give it a good stir and that is the

and give it a good stir and that is the

and give it a good stir and that is the guacamole I’m gonna taste it for

guacamole I’m gonna taste it for

guacamole I’m gonna taste it for seasoning mmm that’s actually spot-on

seasoning mmm that’s actually spot-on

seasoning mmm that’s actually spot-on I’m not gonna anything else mmm

I’m not gonna anything else mmm

I’m not gonna anything else mmm delicious

delicious

delicious so there we are now we’re going to build

so there we are now we’re going to build

so there we are now we’re going to build the tostadas now tostadas essentially a

the tostadas now tostadas essentially a

the tostadas now tostadas essentially a corn tortilla fried until it’s crisp so

corn tortilla fried until it’s crisp so

corn tortilla fried until it’s crisp so if you can’t get all of the corn

if you can’t get all of the corn

if you can’t get all of the corn tortilla just use pita bread with it

tortilla just use pita bread with it

tortilla just use pita bread with it with olive oil bake in the oven till

with olive oil bake in the oven till

with olive oil bake in the oven till it’s crisp perfect and I’m going to add

it’s crisp perfect and I’m going to add

it’s crisp perfect and I’m going to add lovely generous amount of guacamole mmm

lovely generous amount of guacamole mmm

lovely generous amount of guacamole mmm so good fast did you know that the word

so good fast did you know that the word

so good fast did you know that the word guacamole comes from the word guac which

guacamole comes from the word guac which

guacamole comes from the word guac which is the narrative word for avocado the

is the narrative word for avocado the

is the narrative word for avocado the stem of which is an outer word for

stem of which is an outer word for

stem of which is an outer word for testicle book is avocados were symbol of

testicle book is avocados were symbol of

testicle book is avocados were symbol of virility in ancient Mexican times so

virility in ancient Mexican times so

virility in ancient Mexican times so there we are we want a little bit of

there we are we want a little bit of

there we are we want a little bit of Lancashire cheese to just crumble on

Lancashire cheese to just crumble on

Lancashire cheese to just crumble on Lancashire is just like the fresh rnase

Lancashire is just like the fresh rnase

Lancashire is just like the fresh rnase cheese’s you get in Oaxaca in Mexico a

cheese’s you get in Oaxaca in Mexico a

cheese’s you get in Oaxaca in Mexico a little bit of that red onion for crunch

little bit of that red onion for crunch

little bit of that red onion for crunch the texture sweetness and then of course

the texture sweetness and then of course

the texture sweetness and then of course our insects so Mexico you wouldn’t think

our insects so Mexico you wouldn’t think

our insects so Mexico you wouldn’t think twice about eating insects you can have

twice about eating insects you can have

twice about eating insects you can have crickets grasshoppers roast worms and

crickets grasshoppers roast worms and

crickets grasshoppers roast worms and sex on my favorite Mexican caviar

sex on my favorite Mexican caviar

sex on my favorite Mexican caviar delicious these are some grasshoppers

delicious these are some grasshoppers

delicious these are some grasshoppers from Oaxaca market the state of Oaxaca

from Oaxaca market the state of Oaxaca

from Oaxaca market the state of Oaxaca and I’m just going to crumble them on to

and I’m just going to crumble them on to

and I’m just going to crumble them on to my tostadas and they’re going to give it

my tostadas and they’re going to give it

my tostadas and they’re going to give it a lovely roasted smoky robust flavor

a lovely roasted smoky robust flavor

a lovely roasted smoky robust flavor that’s going to be delicious and we’ll

that’s going to be delicious and we’ll

that’s going to be delicious and we’ll probably need to garnish these with a

probably need to garnish these with a

probably need to garnish these with a whole grasshopper on each one now we

whole grasshopper on each one now we

whole grasshopper on each one now we going little guy so there we are garnish

going little guy so there we are garnish

going little guy so there we are garnish it with a lime and job done our insects

it with a lime and job done our insects

it with a lime and job done our insects classic what hacking dish mmm creamy

classic what hacking dish mmm creamy

classic what hacking dish mmm creamy guacamole lovely Tang from the

guacamole lovely Tang from the

guacamole lovely Tang from the Lancashire and that wonderful roasted

Lancashire and that wonderful roasted

Lancashire and that wonderful roasted flavor from insects and if you like my

flavor from insects and if you like my

flavor from insects and if you like my insects or starters don’t forget to

insects or starters don’t forget to

insects or starters don’t forget to click on the thumbs up share with your

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click on the thumbs up share with your friends and subscribe

friends and subscribe

friends and subscribe mmm bugs