hello foodtube my name is Tommy Myers
and I am passionate about spices and
Mexican food and today I am cooking
tossed olives with the best ever
guacamole garnished with bugs
not just any old bugs Chappel eNOS to
you grasshoppers from Mexico they are
delicious crunchy roasted with a slight
aroma of tea may be delicious in ah
tostada
the thing about guacamole is it’s just
like a Mexican salsa everyone has their
own way of making it you can make it
with tomatoes without tomatoes with
garlic without garlic you can make it
runny or chunky or smooth this one is my
favorite version first of all a clove of
garlic pinch of salt for flavor and stop
bashing it up into a paste three seconds
now for the coriander chopped top stores
going into my guacamole and of course a
bit of chilli doesn’t have to be too hot
maybe you don’t want it too hot I’m just
going to add the Endon chop it up
roughly a little bit of chilli in the
base of the guacamole so all that flavor
permeates the whole of the salsa so that
is a completely smooth lovely green
vibrant color now for the avocado these
are very white avocados get the stone
out and then just scoop out the flesh
into the pestle and water so I just want
to gently work it all that chilly and
coriander garlic just gently work it in
so I’ve got my avocados work down to a
paste I’m going to add some chopped red
onion for acidity for crunch texture
flavor I’m going to add some chopped
coriander just roughly chopped chilli
now we’ve got some chilli again in the
base but we want a bit of chilli to
crunch onto now we are add as much or as
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
components of any guacamole a hashtag
Advocaat it has to have fresh lime that
has to have coriander so I need to add
lots of lovely line
and it goes delicious pitch more salt
and give it a good stir and that is the
guacamole I’m gonna taste it for
seasoning mmm that’s actually spot-on
I’m not gonna anything else mmm
delicious
so there we are now we’re going to build
the tostadas now tostadas essentially a
corn tortilla fried until it’s crisp so
if you can’t get all of the corn
tortilla just use pita bread with it
with olive oil bake in the oven till
it’s crisp perfect and I’m going to add
lovely generous amount of guacamole mmm
so good fast did you know that the word
guacamole comes from the word guac which
is the narrative word for avocado the
stem of which is an outer word for
testicle book is avocados were symbol of
virility in ancient Mexican times so
there we are we want a little bit of
Lancashire cheese to just crumble on
Lancashire is just like the fresh rnase
cheese’s you get in Oaxaca in Mexico a
little bit of that red onion for crunch
the texture sweetness and then of course
our insects so Mexico you wouldn’t think
twice about eating insects you can have
crickets grasshoppers roast worms and
sex on my favorite Mexican caviar
delicious these are some grasshoppers
from Oaxaca market the state of Oaxaca
and I’m just going to crumble them on to
my tostadas and they’re going to give it
a lovely roasted smoky robust flavor
that’s going to be delicious and we’ll
probably need to garnish these with a
whole grasshopper on each one now we
going little guy so there we are garnish
it with a lime and job done our insects
classic what hacking dish mmm creamy
guacamole lovely Tang from the
Lancashire and that wonderful roasted
flavor from insects and if you like my
insects or starters don’t forget to
click on the thumbs up share with your
friends and subscribe
mmm bugs
you
and I am passionate about spices and
Mexican food and today I am cooking
tossed olives with the best ever
guacamole garnished with bugs
not just any old bugs Chappel eNOS to
you grasshoppers from Mexico they are
delicious crunchy roasted with a slight
aroma of tea may be delicious in ah
tostada
the thing about guacamole is it’s just
like a Mexican salsa everyone has their
own way of making it you can make it
with tomatoes without tomatoes with
garlic without garlic you can make it
runny or chunky or smooth this one is my
favorite version first of all a clove of
garlic pinch of salt for flavor and stop
bashing it up into a paste three seconds
now for the coriander chopped top stores
going into my guacamole and of course a
bit of chilli doesn’t have to be too hot
maybe you don’t want it too hot I’m just
going to add the Endon chop it up
roughly a little bit of chilli in the
base of the guacamole so all that flavor
permeates the whole of the salsa so that
is a completely smooth lovely green
vibrant color now for the avocado these
are very white avocados get the stone
out and then just scoop out the flesh
into the pestle and water so I just want
to gently work it all that chilly and
coriander garlic just gently work it in
so I’ve got my avocados work down to a
paste I’m going to add some chopped red
onion for acidity for crunch texture
flavor I’m going to add some chopped
coriander just roughly chopped chilli
now we’ve got some chilli again in the
base but we want a bit of chilli to
crunch onto now we are add as much or as
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
components of any guacamole a hashtag
Advocaat it has to have fresh lime that
has to have coriander so I need to add
lots of lovely line
and it goes delicious pitch more salt
and give it a good stir and that is the
guacamole I’m gonna taste it for
seasoning mmm that’s actually spot-on
I’m not gonna anything else mmm
delicious
so there we are now we’re going to build
the tostadas now tostadas essentially a
corn tortilla fried until it’s crisp so
if you can’t get all of the corn
tortilla just use pita bread with it
with olive oil bake in the oven till
it’s crisp perfect and I’m going to add
lovely generous amount of guacamole mmm
so good fast did you know that the word
guacamole comes from the word guac which
is the narrative word for avocado the
stem of which is an outer word for
testicle book is avocados were symbol of
virility in ancient Mexican times so
there we are we want a little bit of
Lancashire cheese to just crumble on
Lancashire is just like the fresh rnase
cheese’s you get in Oaxaca in Mexico a
little bit of that red onion for crunch
the texture sweetness and then of course
our insects so Mexico you wouldn’t think
twice about eating insects you can have
crickets grasshoppers roast worms and
sex on my favorite Mexican caviar
delicious these are some grasshoppers
from Oaxaca market the state of Oaxaca
and I’m just going to crumble them on to
my tostadas and they’re going to give it
a lovely roasted smoky robust flavor
that’s going to be delicious and we’ll
probably need to garnish these with a
whole grasshopper on each one now we
going little guy so there we are garnish
it with a lime and job done our insects
classic what hacking dish mmm creamy
guacamole lovely Tang from the
Lancashire and that wonderful roasted
flavor from insects and if you like my
insects or starters don’t forget to
click on the thumbs up share with your
friends and subscribe
mmm bugs
you
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