Mexican-style Escargots with Walnut Sauce

Ingredients

In this Mexican adaptation, the traditional French escargots are transformed by incorporating Mexican spices and flavors. The original dish typically uses garlic and parsley as the main seasonings, whereas the Mexican version incorporates cumin, chili powder, and cilantro to give it a distinct Mexican flair. Additionally, the escargots are served with warm tortillas instead of the traditional French bread, allowing for a more interactive and hands-on dining experience. We alse have the original recipe for Escargots aux noix, so you can check it out.

• 24 escargots 24 escargots
• 1 cup (120g) walnuts, toasted 1 cup (120g) walnuts, toasted
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Warm tortillas, for serving Warm tortillas, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 32g, 8g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 16g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a food processor, pulse the toasted walnuts until finely ground.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground walnuts, cumin, and chili powder to the skillet. Stir well to combine.
5. 5.
   Pour in the chicken broth and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld together.
6. 6.
   Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
7. 7.
   Meanwhile, place the escargots in a baking dish and bake in the preheated oven for 10 minutes.
8. 8.
   Remove the escargots from the oven and pour the walnut sauce over them.
9. 9.
   Garnish with fresh cilantro and serve with warm tortillas.

Treat your ingredients with care...

• Walnuts — Make sure to toast the walnuts before grinding them to enhance their flavor and texture.

Tips & Tricks

• If you can't find escargots, you can substitute them with cooked shrimp or diced chicken for a different twist.
• For a spicier version, add a pinch of cayenne pepper to the walnut sauce.
• Serve the dish with a side of Mexican rice and refried beans for a complete meal.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the simmering sauce.
• Don't forget to warm the tortillas before serving to enhance their flavor and make them more pliable.

Serving advice

Serve the Mexican-style Escargots with Walnut Sauce as a main course, accompanied by warm tortillas. Allow your guests to assemble their own tortilla wraps by placing a few escargots in the center of a tortilla, spooning some walnut sauce over them, and garnishing with fresh cilantro. Encourage them to savor the flavors and textures by taking small bites and enjoying the combination of the tender escargots, creamy sauce, and soft tortillas.

Presentation advice

Present the Mexican-style Escargots with Walnut Sauce on a large platter, arranging the warm tortillas neatly alongside the escargots. Drizzle some extra walnut sauce over the escargots and garnish with sprigs of fresh cilantro for an elegant touch. The vibrant colors of the dish, with the green cilantro contrasting against the creamy sauce and golden tortillas, will make it visually appealing and enticing.