Chapulines Tacos

Prepare the Salsa Verde: Place the 200 grams of tomatillos, 50 grams of jalapeño, and 10 grams of garlic cloves on a comal or dry skillet over medium heat. Roast, turning occasionally, until softened and slightly charred, about 10-15 minutes.

Transfer the roasted tomatillos, jalapeño, and garlic to a blender. Add 15 grams of fresh cilantro, the juice from 50 grams of lime, and 2 grams of salt. Blend until smooth. Set aside.

Prepare the Chapulines: Heat a dry skillet over medium heat. Add the 5 grams of chile de árbol and toast for 30 seconds to 1 minute, until fragrant, being careful not to burn them. Remove from heat and crush them finely using a molcajete or mortar and pestle.