If you’ve been to Mexico, for sure you have seen street vendors selling Chicharrones De Harina (aka Duritos) everywhere!
Growing up in Mexico, this used to be my after school go-to snack. All the vendors lined up outside of schools waiting for the hungry students to be released. It was a race to get to them!
They are so much fun to eat and they’re perfect to serve instead of tortilla chips or any other crunchy snack. Perfect for gatherings, picnics, parties, or just to enjoy at home when you feel like munching on something.
What are Chicharrones De Harina?
Chicharrones de harina are a type of pasta made of flour, water, salt & baking powder. Nothing else!
Luckily you can find the uncooked chicharrones in the Mexican spice aisle or any Mexican grocery in the bulk area. If you’re not fortunate enough to find them locally, you can buy them at amazon….They may a little more expensive than you would at a grocery store but at least you can treat yourself!
Chicharrones De Harina have so many names! From Mexican chicharrones, duros de harina, duritos, Mexican pinwheel chips, etc.
Ingredients
- Dry flour chicharrones.
- Vegetable oil: Enough to deep fry them
- Fresh limes: To drizzle over the chicharrones.
- Favorite spicy topping: chili powder, chamoy, tajin, valentina, etc. This is optional but highly recommended. This is the way they’re served in Mexico after all.
How to make Chicharrones De Harina
The method is super simple! You just need to be careful not to burn yourself and have everything handy when you start frying the chicharrones. The process is very quick and you’ll be done in no time! (well, depending on how may you’re doing 😉 )
- In a large pot, add the oil and heat over medium-high heat.
- To test when the oil is hot enough to cook the chicharrones, add one to the oil. If it starts to puff within 3 seconds, then it’s ready to start batch cooking.
- Carefully drop a few chicharronesat the time into the hot oil. Keep moving them as needed if there are spots that are not cooking evenly. They cook in less than a minute per batch.
- Remove from hot oil and place the chicharrones on a paper towel-lined plate to absorb any excess oil. Gently blot the tops with another paper towel to remove any surface oil.
- When ready to eat, drizzle with lime juice, sprinkle chili powder, hot sauce or chamoy and enjoy!
Serving suggestions
Before you add your choice of spiciness (if any), I highly recommend you drizzle it with fresh lime juice! It’ll be a game changer and will brighten up the flavor of the chicharrones.
Storing
Storage Container: Use an airtight container to store them. A resealable plastic bag or airtight plastic or glass container with a tight-fitting lid works well. They last about 5 to 7 days at room temperature.
Tips and Notes
They are crispy because they are dried out, so you want to keep them away from humidity. Store them in a cool, dry place, away from sources of moisture like the stove, dishwasher, or sink.
Re-Crisping: If your chicharrones do start to lose their crispiness, you can try re-crisping them briefly in a preheated oven. Place them on a baking sheet in a single layer and bake at a low temperature (around 250°F or 120°C) for a few minutes until they become crispy again. Keep a close eye on them to prevent burning.
- Tostilocos
- Palomitas
- Totopos (Homemade Tortilla Chips)
- Mexican Potatoes (Papas A La Diabla)
- Nacho
I hope you like this recipe!Share it, or leave a rating and comment below. For questions that need an answer right away, pleasecontact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Chicharrones De Harina
Servings 12 cups
Ana Frias
5 from 28 votes
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
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These Chicharrones De Harina are the most fun & popular Mexican snacking for any occasion. Loaded with crispiness and super easy to make!
Equipment
Large pot
12cups
Ingredients
- 1 cup Dry flour chicharrones
- 1 quart Vegetable oil
- Fresh limes for juice
- Favorite spicy topping: chili powder, chamoy, tajin, valentina, etc
Instructions
In a large pot, add the oil and heat over medium-high heat.
To test when the oil is hot enough to cook the chicharrones, add one to the oil. If it starts to puff within 3 seconds, then it's ready to start batch cooking.
Carefully drop a few chicharronesat the time into the hot oil. Keep moving them as needed if there are spots that are not cooking evenly. They cook in less than a minute per batch.
Remove from hot oil and place into a plate or bowl lined with paper towels.
When ready to eat, drizzle with lime juice, sprinkle chili powder, hot sauce or chamoy and enjoy!
Video
Muy Delish Notes:
They taste amazing without any additional flavors but if you want to make them spicy just use tajin, chamoy, valentina, cholula or your favorite hot sauce.
Store in an airtight container for up to 30 days.
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Nutrition
Serving: 30pieces | Calories: 170kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Leave a Comment
I was not expecting just being told to buy a bag of the uncooked Wagon Wheels and then fry them.. could you please post a recipe on how to make them from scratch? You don’t really need a recipe article to tell you to buy something prepared and fry it LOL
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I had never made chicharrones at home before I tried your recipe but these were surprisingly easy to make and turned out so well! My kids loved them as an after school snack!Thanks Anjali! I’m so glad you decided to make them at home! Have a great day!
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Wow, these Chicharrones De Harina are a flavor explosion! You’ve managed to capture the essence of this classic snack in such an authentic way. The crunch was perfect, and the seasoning was spot-on.Reply
Hi Tavo! Thank you so much! Your comment is very kind and I really appreciate it!
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This was such a unique and unexpected snack that does not disappoint! Turned out light, crispy and delicious; easily, a new favorite recipe!Reply
Thank you Sara! I’m so happy you liked them!
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I made these chips over the weekend with the kids and they were so fun! Not to mention delicious too!Reply
I love their crunchiness too. I’m happy to hear the kids enjoyed these chicharrones!
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I love snacking on these! Super delicious and super addicting!Reply
Thanks for the review Holley!
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Thanks for finally talking about these Chicharrones De Harina (Mexican wheel chips) I loved them!Reply
I bought some raw chicharrones pasta and had to make them at home… It was so much fun seeing them puff!Reply
Using an air fryer makes for an oil free option!Reply
I’m sorry, but it gets very frustrating that all of these websites are claiming “homemeade” and “made from scratch”, but your recipe begins with store bought dried chicharrones de harina… I cannot purchase dried duros where I live. I need a recipe for the actual duro, not just a recipe to fry store-bought duros. That’s like saying “Homemade Pasta From Scratch: start with a box of pasta from Walmart. Boil water. Add pasta. Cook until tender. Drain and eat!”
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Hi Sarah! Thanks for your comment! This is the quick method on how to fry them at home since a lot of people don’t know how to do them. Cheers!
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Me 2
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What is the nutritional value for a million??? Have always loved these!!!!! Nothing better… Chipotle powder, for Hubby. But as is for me!!!!! A beautiful addiction!Reply
Well, I heard that after a one thousand of these the calories don’t count! So go for it! LOL!
You cracked me up today Cyn! 😀 I hope you have a great day and keep enjoying many chicharrones! (oh and I’ll try chipotle powder next time! Thanks for the tip)
XO,
AnaReply
I’m always buying these from the street vendor when I have money. Now I’m going to start making them at home. The only issue is I won’t be able to stop eating them.
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Is this the same as the Mexican dessert snack covered with cinnamon and sugar when it comes out of the oil.
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Hi Bonnie, it’s not. Those are buñuelos but those I don’t have on the blog just yet. These Chicharrones are more of a salty snack and very popular with street vendors! Thanks for stopping by!
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CUT OUT THE OIL!!
Great recipe!! However let me share a quick tip, save yourself the mess, the time, and the unnecessary oil! Put a small handful on a plastic plate ( I use an uncovered Tupperware container) and MICROWAVE FOR 1 min to 1 minute 15 seconds. YOU WILL THANK ME LATER ?Reply
Hi Diana! I tried your method (and talked about it on the post) and they turned out okay. The Chicharrones tasted a little dry but since I don’t eat them too often, I don’t mind cooking them in oil. But I’m so happy to hear you liked them microwaved!
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I liked how fast and easy it was to make the chicharrones in the microwave, but they tasted quite dry and the taste was not what my family and I expected. Thanks for the tip though.
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OMG! this recipe looks absolutely fantastic! I love tasty snack and this is such a good idea! i will try it for sure!Reply
Sizzling good! Love that it comes out perfectly crisp and tasty!Reply
I had no idea these were so easy to make at home! I will be devouring them with Tajin!Reply
These look like the most delicious snack! I’d struggle to stop eating them though!Reply
Ok, just placed an order. I had no idea you could make these chicharrones at home. At first, I thought you made the wheel shape and I was looking for the mold. lol – much easier and a perfect party snack!Reply
hi you didn’t have to order they have them at dollar tree and or the 99cent store any food stores they have them sometimes they even have them at gas stations.Reply
This is great to know Nahn! Thank you so much for the tip 😀
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BEWARE! Once you start eating these you won’t be able to stop!Reply
Son muy buenos y antojables!!!!Reply
Gracias Malena! Si los son! Puedo comer como mil de estos duritos! jaja!Reply
Muy deliciosoReply
Thank you Andres! They are truly delicious!Reply
