Craving an authentic Mexican snack that’s both satisfyingly crunchy and bursting with flavor? Look no further than Mexican Chicharrones, particularly the delightful wheat-based variety known as Chicharrones de Harina. These crispy chips, often shaped like fun wheels or rectangles, are a beloved street food in Mexico, and once you try them homemade, you’ll understand why they’re utterly irresistible. Deep-fried to golden perfection and then generously seasoned with hot sauce, chili powder, and a squeeze of lime, these vegan delights are a guaranteed crowd-pleaser.
TABLE OF CONTENTS
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What are Mexican Chicharrones de Harina?
Ingredients for Homemade Chicharrones
Step-by-Step Guide to Making Chicharrones de Harina
Step One: Spice Mix
Step Two: Frying the Chicharrones
Step Three: Seasoning and Serving
Tips for Safe and Easy Home Deep-Frying
Bring Mexican Street Food Flavors to Your Kitchen
Detailed Chicharrones de Harina Recipe
Ingredients
Instructions
Recommended Products for Making Chicharrones
Share Your Homemade Chicharrones!
Explore More Mexican Snack Recipes
Recipe originally published September 22, 2021, updated with new images December 8, 2023.
In my household, a love for chicharrones chips, specifically chicharrones de harina, is a universal truth. We’re talking about making these crispy flour snacks at least once a week – they’re that addictive!
My journey with homemade chicharrones started back when we were living in North Dakota. Street food vendors selling these fried delights were nowhere to be found, so we took matters into our own hands and started making them from scratch.
They quickly became our absolute favorite snack. Even now, living in Southern California where pre-fried chicharrones are readily available, I still find myself regularly making them at home. There’s just something special about the homemade version!
What are Mexican Chicharrones de Harina?
Chicharrones de harina, also known as duros de harina, are the incredibly addictive, crunchy wheat-based chips that often come in charming wheel shapes. These Mexican snacks are traditionally enjoyed with a generous squeeze of fresh lime juice and a sprinkle of a zesty spice mix or hot sauce – Valentina hot sauce is a personal favorite for that extra kick.
While they come in various shapes, the classic rectangular ones bear a striking resemblance to crispy fried pork rinds, also known as chicharrones. Though pork skin chicharrones are another beloved crunchy snack, these flour-based wheat crisps are significantly easier to prepare at home and offer a slightly lighter alternative.
These fried wheat crisps boast that signature satisfying crunch you expect from a potato chip and are a hugely popular street food throughout Mexico. You’ll find vendors selling them everywhere, often in large plastic bags. They’ll typically sprinkle the duritos with a dash of Cholula hot sauce and lime, then shake the bag to ensure every piece is perfectly coated. In my opinion, they’re even better than the best potato chips!
I’ve easily found the dried, uncooked wheel-shaped chicharrones in the Mexican food section of my local grocery store. If you have a Latin grocery store nearby, you’re even more likely to find them. Keep an eye out – you won’t regret trying these!
Ingredients for Homemade Chicharrones
To make your own batch of delicious Mexican Chicharrones de Harina, you’ll only need a handful of ingredients:
- Uncooked Chicharrones de Harina Chips: Look for these dried chips in Mexican grocery stores, Latin markets, or online. They come in various shapes like wheels or rectangles.
- Kosher Salt: Enhances the overall flavor.
- Ground Cumin: Adds warmth and earthy notes to the spice mix.
- Ground Chile de Árbol Powder: Provides authentic Mexican chili flavor and a touch of heat. Find this in the Mexican spice aisle.
- Ground Cayenne Pepper: For an extra layer of spice, if desired. Adjust to your heat preference.
- Vegetable Oil: For deep frying. Choose a neutral oil with a high smoke point.
- Key Limes or Regular Limes: Essential for that signature tangy lime flavor. Key limes offer a more intense lime taste.
Step-by-Step Guide to Making Chicharrones de Harina
Making chicharrones de harina at home is surprisingly simple and quick! Here’s a step-by-step guide to help you create these crispy Mexican snacks:
Step One: Spice Mix
Combine the spices. In a small bowl, mix together the kosher salt, ground cumin, ground chile de árbol powder, and cayenne pepper (if using). Whisk to ensure all spices are well combined. Taste and adjust seasonings to your liking. If you prefer a shortcut, you can use a pre-made spice blend like Tajin seasoning or simply use your favorite hot sauce, such as Tapatio, after frying.
Step Two: Frying the Chicharrones
Next, heat the vegetable oil in a large, heavy-bottomed pot or deep fryer. You’ll need enough oil for deep frying, about 3-4 inches deep. Heat the oil to between 350°F-375°F (175°C-190°C). Use a deep-fry thermometer to monitor the temperature for accuracy. Once the oil is hot, carefully add a few uncooked chicharrones at a time, ensuring not to overcrowd the pot. Fry them in a single layer. They will quickly puff up to about twice their original size and become wonderfully crisp. This only takes about 30-60 seconds per batch.
Step Three: Seasoning and Serving
Remove the fried chicharrones from the hot oil using a slotted spoon or spider strainer. Allow any excess oil to drain back into the pot. Place the freshly fried chicharrones on a plate lined with paper towels to absorb any remaining oil. Immediately squeeze fresh lime juice over the hot chips and generously sprinkle with your prepared spice mix. Toss gently to coat evenly. Serve immediately and enjoy while they are still warm and crispy. Chicharrones de harina are best enjoyed fresh as they can become slightly soggy over time.
*CHEF’S TIP: Want to prepare these in advance? You can fry the chicharrones chips ahead of time but hold off on adding the spices and lime juice. Once cooled completely, store the plain fried chicharrones in an airtight container at room temperature for up to 3 days. When you’re ready to serve, simply toss them with lime juice and spice mix for that fresh, flavorful experience.
Tips for Safe and Easy Home Deep-Frying
Deep-frying at home might seem a bit daunting, especially with the thought of hot oil. However, with a few simple safety precautions and tips, you can deep-fry like a pro and enjoy delicious homemade treats.
- Ensure Your Pan is Completely Dry: Water and hot oil are a dangerous combination. Any moisture in the pan can cause the oil to splatter violently when heated. Always start with a thoroughly dry pot.
- Don’t Overfill the Pan with Oil: Only fill your pot about halfway with oil. When you add food, the oil level will rise and bubble. Overfilling can cause dangerous boil-overs.
- Use a Deep-Fry Thermometer: Accuracy is key in deep-frying. A deep-fat thermometer is your best tool for maintaining the correct oil temperature, ideally between 350°F-375°F for this recipe. Adjust your burner heat to keep the temperature consistent.
- No Thermometer? Use the Chopstick Trick: If you don’t have a deep-fry thermometer, you can check if the oil is ready by inserting a wooden chopstick or the handle of a wooden spoon into the hot oil. If bubbles immediately form around the wood, the oil is hot enough.
- Cool and Dispose of Oil Safely: After frying, let the oil cool down completely before handling it. Once cooled, carefully pour the used oil into an empty, resealable container (like an empty plastic bottle). Seal it tightly and dispose of it in your garbage – never pour used cooking oil down the sink as it can cause plumbing problems and environmental issues.
- Keep Baking Soda Nearby: Safety first! Always keep an open box of baking soda within arm’s reach when deep-frying. Baking soda is effective at smothering grease fires. Never use water on a grease fire, as it will make it worse.
For a healthier alternative: If you’re looking to avoid deep-frying altogether, you can experiment with “popping” the chicharrones in the microwave, similar to popcorn. Check out online videos for tutorials on microwaving duros. Air frying is another healthier option to explore for cooking your chicharrones.
Bring Mexican Street Food Flavors to Your Kitchen
Homemade is undeniably better, especially when it comes to capturing the authentic taste of Mexican street food in your own kitchen. When you make your own chicharrones de harina at home, I’d love to hear about it! Snap a photo and tag me on Instagram @holajalapeno and use the hashtag #holajalapeno so I can see your creations. Don’t forget to leave a comment below with a ⭐️⭐️⭐️⭐️⭐️ rating if you enjoyed this recipe! And for more delicious recipes and Mexican food inspiration, sign up for my weekly newsletter – you won’t want to miss out!
Detailed Chicharrones de Harina Recipe
Ingredients
- Uncooked chicharrones de harina chips
- Vegetable oil, for frying
- Kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground chile de árbol powder
- ½ teaspoon cayenne pepper (optional)
- Lime wedges, for serving
Instructions
- Mix the Spices. In a small bowl, combine kosher salt, cumin, chile de árbol powder, and cayenne pepper (if using).
- Heat the Oil. Pour about 3 inches of vegetable oil into a deep pot set over medium heat. Heat until the oil reaches 350°F on a deep fat fry thermometer or until a small piece of bread browns in about 30 seconds when dropped into the oil. Line a baking sheet with paper towels and set it aside near the pot for draining the fried chicharrones.
- Fry the Chicharrones. Once the oil is hot, carefully add the uncooked chicharrones to the hot oil, a few at a time, being careful not to overcrowd the pot. Fry on one side until they puff up and open (about 30 seconds), then flip and cook for another 30 seconds, or until they are fully opened and just beginning to turn lightly golden brown.
- Drain. Remove the fried chicharrones with a slotted spoon or a bamboo skimmer and transfer them to the prepared paper towel-lined baking sheet to drain excess oil. Repeat with the remaining uncooked chicharrones, ensuring the oil temperature remains consistent.
- Season and Serve. While the chicharrones are still hot, squeeze fresh lime juice over them and generously sprinkle with the prepared spice mixture. Serve immediately and enjoy the crispy, flavorful Mexican Chicharrones de Harina!
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Nutrition Information:
Yield: 4 servings
Serving Size: 1 serving
Amount Per Serving:
Calories: 71
Total Fat: 4g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 11mg
Sodium: 219mg
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Protein: 8g
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