Chicharrones chips, also know as Mexican pinwheel chips, are a Mexican snack with a puffy and crunchy texture. They are served with hot salsa, lime juice and chili powder.
As many Mexicans, duritos are something I remember eating after school as a quick snack before heading home, alongside with a large glass of Tejuino or agua fresca de limón.
What exactly are those chicharrones chips?
First, let me tell you that those snacks are know with so many names. For example: duritos, chicharrones de harina, rueditas, Mexican pinwheels, duros de harina, duritos wheels, and some more. Also, they come in different shapes, such as rectangles, pinwheels, rings, etc.
Despite the name “chicharrones”, those Mexican chips are made with wheat flour and doesn’t contain any meat. Duritos are sold as a street food snack in small bags drizzled with hot Valentina salsa, lime juice and chili powder. But, as a matter of fact, you’ll find them also served as a botana (appetizer) at parties and gatherings.
How are they cooked?
Chicharrones are sold ready to cook at markets and stores in Mexico. Outside the country you might find them online or at Mexican/Latino supermarkets.
Duritos are deep fried, even though there are some people who microwave them, but honestly they don’t taste as good as fried ones and of course, the texture is different and not as puffy and crunchy as they’re suppose to be.
How To Make Chicharrones de Harina
Place about 4 inches (10cm) of oil in a deep frying pan over medium heat until hot but not smoky. Test the oil by adding one pice. If it puffs within 3-4 seconds, the oil is ready.
Now, add a small batch of chicharrones into the oil. Do it carefully using a slotted spoon, to prevent burning from splatters.
Stir with the spoon so they fry evenly. It will take about 30 seconds to puff and get a nice, golden-brown color.
Remove chicharrones chips from the oil and transfer them to a strainer placed over a bowl. You can also place them onto a paper lined plate if you prefer so.
Keep frying the duritos in small batches until you’re done.
Transfer all fried chicharrones chips to a serving plate. Add your favorite hot salsa, lime juice and chili powder to taste. Enjoy!
Tips for frying duritos
It can be a bit tricky frying those chicharrones chips, specially if you haven’t done before, because they puff really fast, so you need to be also quick to pick them up from the hot oil. So, here are a few tips for you:
- Use a deep sauce pan to fry them, because they become like 3-4 times its size.
- Prepare all your utensils before starting to fry. Bowl, strainer, serving plate, etc.
- If you don’t have thermometer, use a chopstick to know when the oil is ready. If the chopstick covers with bubbles when dipped in the hot oil, it means is ready.
- Try to keep an eye on temperature, if you see the oil is becoming too hot and smoky, low the heat.
Watch How To Make It
More Mexican snacks to enjoy
- Mexican cucumber snack. A healthy options for afternoon cravings.
- Tostilocos. Crunchy, spicy, sweet, savory tostitos chips with some fun toppings.
- Pepinos locos. Crazy cucumbers cups filled with chips, peanuts and fruit, then drizzled with salsa and lime juice.
- Tostadas de cueritos. A tostada topped with pickled pork skins and other toppings.
- 2 cups dried chicharrones de harina
- vegetable oil for frying
- hot salsa
- limes (juice)
- chili powder
- Heat about 4 inches (10cm) of oil in a deep frying pan over medium heat.
- Test the oil by adding one pice of chicharrones. If it puffs within 3-4 seconds, the oil is ready.
- Carefully, add a small batch of chicharrones into the oil.
- Stir with a slotted spoon to fry evenly until chicharrones are golden brown.
- Remove chicharrones from the oil and transfer to a strainer placed over a bowl.
- Keep frying the chicharrones in small batches until you’re done.
- Transfer to a serving plate and serve with a drizzle of hot salsa, a squeeze of lime and a sprinkle of chili powder.
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