Gusanos de maguey estilo pachuca (maguey worm

Yield: 8 Servings MMM

Ingredients:

5 c Vegetable oil
4 c Maguey worms cleaned
8 Tortillas MMMMM----------------------FOR THE GARNISH---------------------------
8 Balls fresh masa
1 inch in -diameter
8 Limes sliced
2 Fresh cactus flowers

Instructions:

-(optional) Forgot to include this in the packet from the other board. Karin Brewer sent me the following recipe via snail mail. Apparently there's a large semi-permanent black hole hovering over her house and she's having trouble getting out. Been wondering where she was... Maguey worms a Mexican specialty are popular in the state of Hidalgo where maguey grows abundantly. The worms were sold in cocoons on the street until a few years ago. Today this dish is considered to be a delicacy. Heat 1 cup oil in a thick skillet and fry worms until crisp. Remove and drain on paper towels. Heat 4 cups oil in a deep saucepan or deep fryer. Press tortillas in a mesh strainer and fry one by one until they become crisp and take the shape of the strainer. Drain well on paper towels. To serve place a little ball of masa on each of 8 plates and put tortilla "baskets" on top pressing to fix in place. Fill tortillas with worms. Garnish with lime slices and flowers. Serve with guacamole and green sauce. This appetizer is good with tequila or pulque. The worms can also be used as a taco stuffing. Makes 8 servings. Tabori & Chang New York. 1986. ISBN 0-941434-89-3. Courtesy of Karin Brewer. Posted by Stephen Ceideberg; April 2 1993.