Entree: Mexico – Hidalgo, Central Mexico – Chinicuiles (Maguey Worms)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 12 oz (340 g) chinicuiles (maguey worms), cleaned and drained
- 2 tbsp (30 ml) lard or neutral vegetable oil
- 1 medium white onion, thinly sliced — about 6 oz (170 g)
- 3 cloves garlic, minced — about 9 g
- 2 tbsp (30 ml) fresh lime juice (about 2 limes)
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (1 g) dried Mexican oregano
- 2 tbsp (8 g) chopped fresh cilantro, plus extra for serving
- 12 corn tortillas (approximately 12 oz / 340 g)
- 2 nopal pads (cactus), trimmed and diced — approx. 8 oz (225 g)
- 2 cups (480 g) refried pinto beans, warmed (homemade or canned)
- 4 roma tomatoes (about 12 oz / 350 g) for roasted salsa
- 2 serrano chiles (about 0.5 oz / 15 g) for roasted salsa
- 1/2 small white onion (for salsa), chopped — about 2 oz (60 g)
- 1/4 cup (4 g) chopped cilantro (for salsa)
- 1 tsp (5 ml) lime juice (for salsa)
- 1/2 tsp (2.5 g) salt (for salsa)
- 2 limes, cut into wedges (for serving)
- 4 radishes, thinly sliced (optional garnish) — about 2 oz (60 g)

Instructions

Short Description:
Fried and charred chinicuiles (edible maguey worms) seasoned with onion, garlic and oregano, served as a complete main meal with warm corn tortillas, grilled nopales (cactus), fresh roasted salsa and refried beans.

Regional Notes:
These chinicuiles are the Hidalgo/Central Mexico preparation: worms harvested from the agave plant, cleaned and pan-fried or roasted on a comal, then served simply with tortillas and salsas. This version emphasizes comal-roasted salsa and grilled nopales typical to the region rather than heavy sauces or nonlocal garnishes.

1. Prepare comal or broiler and a large skillet: heat comal or heavy skillet over medium-high for roasting vegetables and warming tortillas. Have a second skillet ready for frying chinicuiles.
2. Make the roasted salsa: place roma tomatoes, serrano chiles and 1/2 small onion on the hot comal or under a broiler. Roast, turning occasionally, until skin is blackened and blistered on all sides, about 8–10 minutes. Transfer to a blender or molcajete; add 1/4 cup (4 g) chopped cilantro, 1 tsp (5 ml) lime juice and 1/2 tsp (2.5 g) salt. Pulse or grind to a slightly textured salsa. Taste and adjust salt. Set aside.
3. Prepare nopales: place diced nopal pads in a small pot of boiling water, simmer 5–7 minutes to reduce slime, then drain and rinse under cold water. Pat dry. Heat 1 tsp (5 ml) lard or oil in a skillet over medium-high, add diced nopales and a pinch of salt and char until lightly browned, about 4–6 minutes. Keep warm.
4. Warm tortillas: stack tortillas and warm on the hot comal, about 20–30 seconds per side, until pliable and lightly charred. Wrap in a clean cloth to keep warm.
5. Clean and check chinicuiles: if purchased fresh, rinse gently and drain; remove any dark or broken pieces. Use only reputable-sourced edible insects.
6. Fry chinicuiles: heat 2 tbsp (30 ml) lard or oil in the large skillet over medium-high heat. Add thinly sliced onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant. Add the 12 oz (340 g) chinicuiles and spread into an even layer; cook undisturbed 2–3 minutes, then stir and continue frying until edges are golden and some worms are crisp, 6–8 minutes total. Season with 1 tsp (5 g) salt, 1/2 tsp (2.5 g) pepper and 1 tsp (1 g) dried Mexican oregano. Finish with 2 tbsp (30 ml) fresh lime juice and 2 tbsp (8 g) chopped cilantro; toss to combine and remove from heat.
7. Warm beans: gently reheat 2 cups (480 g) refried pinto beans in a small pot or microwave until hot; stir in a teaspoon of lard or oil if desired for shine.
8. Assemble and serve: set tortillas, chinicuiles, grilled nopales, warmed beans and roasted salsa on the table. To serve, spoon a portion of chinicuiles onto a warm tortilla with a little nopales and a spoonful of beans, top with roasted salsa, a few cilantro leaves and sliced radish if using. Serve with lime wedges.
9. Leftovers and notes: consume cooked chinicuiles the same day or cool quickly and refrigerate up to 24 hours. Reheat briefly in a hot skillet to preserve crispness.