Chinicuil Maguey Worm Tacos

About this recipe

Chinicuil tacos are one of the most singular dishes of the Mexican highland kitchen: the red maguey worm, known as chinicuil, is toasted on a comal or fried until crispy, with an intense earthy, nutty and smoky flavour that only pre-Hispanic cuisine can deliver. Served on freshly made blue corn tortillas with homemade guacamole, red salsa and worm salt - that ground mixture of toasted worm, chilli and sea salt that amplifies every bite. A gastronomic experience connecting the diner directly to centuries of culinary tradition from the state of Hidalgo.

1. 1

   Clean the chinicuiles, removing any earth or maguey fibre. Rinse in cold water and drain well on kitchen paper.

   💡 If using dried worms, rehydrate them in warm water for 5 minutes before draining.

2. 2

   Heat the comal over medium-high heat. Add a drizzle of corn oil and toast the chinicuiles for 5–7 minutes, stirring constantly, until crispy and golden.

   💡 The right moment is when they are no longer moist and start to make a sound when you move them.

3. 3

   Make the guacamole: mash 2 avocados with a fork, add lime juice, finely diced onion, fresh coriander, green chilli and salt. Mix without over-blending.

   💡 The guacamole should have a rustic texture, not be a smooth cream.

4. 4

   Warm the blue corn tortillas on the comal for 30 seconds each side. Place 2 tortillas per portion.

   💡 Blue corn tortillas have a more earthy flavour and are sturdier than white ones.

5. 5

   Assemble the tacos: a spoonful of guacamole, a generous serving of toasted chinicuiles, red salsa to taste and a pinch of worm salt on top. Serve immediately.

   💡 Worm salt can be found in Mexican or Latin American specialty shops.

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