MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Gusanos De Maguey Estilo Pachuca (Maguey Worms)
  Categories: Mexican, Weird, Ceideburg 2
       Yield: 8 servings
  
 MMMMM-----------------------FOR THE WORMS----------------------------
       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
            -(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.
  
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