Chicharrones de Harina (duritos, Mexican wagon wheels, pinwheels) start off as thin, shiny discs, but once fried, they puff up into large, airy, crisp chips. To elevate their flavor, they can be seasoned with Tajin or elote seasoning and drizzled with lime juice and hot sauce!
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"Chicharrón" in Spanish means "fried pork" or "pork rinds." "Chicharrones de Harina" translates to "fried pork made with flour." This means they have a similar flavor and texture to pork rinds but are vegan.
In Mexico, chicharrones de harina are a popular street snack, usually sold by street vendors and food carts. They are often served in a clear plastic bag or a paper cone. The vendor typically adds hot sauce, lime juice, and chili powder directly into the bag, then shakes it to coat the chicharrones evenly.
Some street vendors also serve duritos de harina on a tray or a piece of wax paper if they're topped with extras like cueritos (pickled pork skin), cabbage, or nacho cheese. But the bag method is the most common, making them easy to eat on the go.
I've had a bag of Mexican wagon wheels for probably 5 years now. I thought to myself, one day I'm going to write a blog post about this unique treat. Well, that day has finally come, and don't worry, I bought a new bag just to be safe. So gather the kids or grandkids and get ready to make this fun snack.
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😍 Why You'll Love This Recipe
- Mexican pinwheel chips make a great snack, ready to enjoy in a few minutes.
- You can serve duritos de harina as an appetizer.
- They're great to have on hand when you need a last-minute snack idea. Just fry, season, and enjoy!
- They taste similar to pork rinds but are vegan-friendly!
🔖 Ingredients & Substitutions
- Duritos: You need about ⅓ cup of duritos for this recipe. Once fried, they expand a lot!
- Oil: Avocado oil for frying or substitute vegetable oil.
- Spices: I love using Tajin seasoning but salt and chili powder are another popular option. Elote seasoning will also work. Or try garlic powder, cayenne, or paprika.
- Optional Toppings: Duritos de Harina can be sprinkled with lime juice, lime zest, and hot sauce. Chopped cilantro and Cotija cheese are also wonderful additions. If you don't have Cotija cheese, substitute it with crumbled feta.
𐃏 How to Make Chicharrones de Harina
Step 1: Add oil to a small saucepan and heat to 350-375F. Test by adding one disc to the hot oil; it should begin to puff almost immediately. Add a handful of chicharrones to the hot oil and stir for 30-60 seconds or until they puff up and change color.
Pro Tip: Make sure no part of the chicharrones stays orange; otherwise, those parts will be hard and tough to chew.
Step 2: Use a slotted spoon or tongs to remove the chicharrones from the hot oil and drain on paper towels. Add to serving dish and season with Tajin, a squeeze of lime juice, then drizzle with hot sauce. Add chopped cilantro and crumbled cotija cheese, and dig in!
🍽 Serving Suggestions
Chicharrones de Harina are often enjoyed as a street food or as a snack. They can be topped with fresh toppings like shredded cabbage, salsa ranchera, or sliced fresh avocados to make a more substantial meal out of them.
♨️ Air Fried Chicharrones de Harina
If you want to reduce the amount of oil in this recipe, you can air fry the Mexican wagon wheels instead. Begin by preheating the air fryer to 390 degrees F for five minutes. Meanwhile, spritz the wheels on both sides with olive oil or avocado oil. Add to the air fryer basket in a single layer and air fry for 5 to 6 minutes. All the flavor without the added oil and extra calories!
🤷🏻♀️ Recipe FAQs
Duritos are made primarily from wheat flour, cornstarch, baking soda, and salt, making them vegan-friendly.
Duritos are fried in hot oil until they expand and turn golden in color. They can also be air-fried or microwaved for a healthier option!
👩🏼🍳 Pro Tips
- If you add too many pieces at once, the temperature of the oil will drop, and the chicharrones will not fry properly. Fry in small batches and give them room to puff up and crisp.
- Keep an eye on the duritos while being fried; they burn easily.
- I don't recommend storing the leftovers. Chicharrones de harina are best immediately after they are fried, when they're nice and crispy.
🥑 Other Mexican Appetizers
If you enjoy this duritos de harina recipe, check out these other Mexican favorites!
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Ingredients
Equipment
Method
- Add oil to a small saucepan and heat to 350-375F. Test by adding one disc to the hot oil; it should begin to puff almost immediately. Add a handful of chicharrones to the hot oil and stir for 30-60 seconds or until they puff up and change color.
- Use a slotted spoon or tongs to remove the chicharrones from the hot oil and drain on paper towels. Add to serving dish and season with Tajin, a squeeze of lime juice, then drizzle with hot sauce. Add chopped cilantro and crumbled cotija cheese, and dig in!
Nutrition
Video
Notes
- Make sure no part of the chicharrones stays orange; otherwise, those parts will be hard and tough to chew.
- If you add too many pieces at once, the temperature of the oil will drop, and the chicharrones will not fry properly. Fry in small batches and give them room to puff up and crisp.
- Keep an eye on the duritos while being fried; they can burn easily.
- Chicharrones de harina are best immediately after they are fried so that they're nice and crisp.
- Make sure no parts of the chicharrones stay orange otherwise, those parts will be hard and tough to chew.
- Keep an eye on the chicharrones de harina while being fried; they can easily burn.
- I don't recommend storing the leftovers. Duritos are best immediately after they are fried, when they're nice and crispy.
Sarah R says
These were easy peasy to cook & dress up. I could see them being great with cinnamon sugar as well. What a unique treat.
Hilda Sterner says
Oooh, I like the way you think!
Kelly Methey says
Oh my gosh! These are fantastic! How did I not know of these tasty, crispy morsels of goodness before?
They are so fun to watch puffing up as they cook. I can’t wait to share them with the kids in my life!
The Tajin seasoning with the feta cheese was perfection! These are a big winner!
Hilda Sterner says
Haha, I know what you mean! It took me too long as well. But now that we know, let's spread the word!
Laura Morrison says
My first time trying these today. I love them! Light and crispy. Seasoned perfectly. Added feta. Oh my goodness! On my shopping list to get the stuff for this recipe!! I know my family will love them!
Hilda Sterner says
Glad you liked them, Laura. If you can't find them locally, you can get them on Amazon!
Kathy Fisher says
Back in the 60's and 70's we used to see these pinwheels all over Tijuana. I always wondered what in the world they were. Now I know and I know why they were so popular. So easy to make. Just drop them in hot oil, watch them quadruple instantly in size and seconds later they're done. Add some Tahin, cheese, cilantro and lime and the result is a great, tasty treat. This recipe is better than I imagined.
Hilda Sterner says
I know what you mean, it took me forver to pop them in the oil and see what happens. So fun!
Hilda Sterner says
We hope you like this recipe as much as we do!