Chapulines and Avocado Taco

Heat the pork lard in a comal or heavy-bottomed skillet over medium heat.

Add the minced garlic, finely diced white onion, and dried chile de árbol to the skillet. Sauté until the garlic is fragrant and the onion is translucent, about 2-3 minutes.

Add the dried chapulines to the skillet and toast them, stirring constantly, for 3-5 minutes until they are crisp and aromatic. Be careful not to burn them.