Chapulines Tostadas

Chapulines tostadas are crispy fried tortillas topped with grasshoppers, fresh vegetables, and creamy avocado. The key to this dish is layering the components so the tostada stays crisp and the flavors stay distinct.

Ingredients for Chapulines Tostadas

Corn tortillas are fried until they crisp and hold their shape. Dried chapulines bring a toasted, nutty flavor and protein. Refried beans create a creamy base that anchors the toppings without soaking the tortilla. Avocado adds richness and a cool contrast. Cotija cheese, crumbly and salty, finishes the dish with punch. Shredded cabbage provides crunch and freshness. Tomato adds brightness. Lime ties everything together with acidity. Olive oil fries the tortillas and seasons the avocado. Salt seasons each layer. Dried oregano wakes up the beans. Garlic deepens the bean flavor.

Why This Chapulines Tostadas Works

Frying corn tortillas in olive oil until they brown and crisp creates a sturdy base that resists soaking. The tortilla must cool slightly before topping so it stays crunchy instead of turning soft from steam.

A thin layer of warm refried beans goes on first and acts as a seal between the tortilla and the wet toppings. The beans warm the chapulines, which brings out their flavor, while keeping the tortilla dry underneath.

Fresh toppings go on last, right before serving. Avocado, tomato, and cabbage are assembled at the final moment so they stay bright and crisp, not wilted or watery.

Mistakes To Avoid

Frying tortillas at too low a heat makes them greasy instead of crisp. The oil should shimmer and a tortilla should sizzle the moment it touches the pan. If it sizzles gently or not at all, the oil is not hot enough.

Topping the tostada while the tortilla is still very hot traps steam underneath and turns it soggy. Let the fried tortilla cool for about one minute on a paper towel before adding the beans.

Layering avocado or tomato before the beans allows those toppings to soak the tortilla and make it soft. Always put the beans down first as a moisture barrier between the tortilla and everything else.

Assembling all four tostadas at once and letting them sit before serving lets the toppings wilt and the tortilla absorb moisture. Assemble and serve them one at a time, or just before guests arrive.

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Ingredients

• 8 corn tortillas
• 1 cup refried beans
• 1/2 cup dried chapulines
• 2 ripe avocados
• 1 cup crumbled cotija cheese
• 2 cups shredded green cabbage
• 1 medium tomato, diced
• 2 limes
• 1/2 cup olive oil for frying
• Salt to taste
• 1 teaspoon dried oregano
• 2 cloves garlic, minced

Step-by-step Instructions

1. Warm the refried beans in a small saucepan over medium heat with the minced garlic and dried oregano, stirring often, until hot and fragrant, about 5 minutes.
2. Heat the olive oil in an 8-inch skillet over medium-high heat until it reaches 350°F (175°C) on an instant-read thermometer.
3. Fry one corn tortilla at a time in the hot oil, turning once, until golden brown and crisp, about 2 minutes total. Transfer to a paper towel to cool.
4. Repeat with the remaining tortillas, checking the oil temperature between batches to keep it at 350°F (175°C).
5. Let each fried tortilla cool for 1 minute on the paper towel so it firms up and stays crisp.
6. Toss the shredded cabbage and diced tomato together in a bowl, season with salt, and squeeze half a lime over the top to dress them lightly.
7. Cut each avocado in half, remove the pit, and scoop the flesh into a small bowl, mashing lightly with salt and a squeeze of lime.
8. Spread a thin layer of warm refried beans on each crispy tortilla, then top with a small spoonful of mashed avocado.
9. Sprinkle about 2 tablespoons of dried chapulines over the avocado on each tostada, then add a handful of the cabbage and tomato mixture.
10. Finish each tostada with a generous pinch of crumbled cotija cheese and serve immediately with lime wedges.