Chicharrones-de-Harina (Duritos)
Duritos or chicharrones de harina are crunchy, puffed wheat snacks, shaped like wheels. They are deep-fried until airy and crispy, then sprinkled with chili, lime, and hot sauce.
Servings: 1 Serving
Calories: 174kcal
Equipment
Ingredients
- ⅓ cup duritos (30 grams)
- ½ cup avocado oil
- Tajin seasoning
- hot sauce
- 1 lime wedge
Toppings
- 1 tablespoon Cotija cheese
- 1 tablespoon chopped cilantro
Instructions
- 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!
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.
Nutrition
Serving: 1Serving | Calories: 174kcal | Carbohydrates: 3g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 194mg | Fiber: 1g | Sugar: 0.3g
