How to make the popular Mexican street food snack known as chicharrones de harina (fried, puffed wheat snacks).
- One 8 or 10-ounce bag of uncooked chicharrones de harina
- 1 1/2 cups vegetable oil
- 2 or more medium-sized limes, sliced in wedges
- Your choice of salsa botanera (Victoria, Búfalo, chamoy, etc.)
- Heat oil in a pan or pot over medium-high heat until hot.
- Place two chicharrones into the hot oil with a slotted spoon to see if it’s hot enough, and how long they take to puff up completely. Adjust the heat if necessary.
- Using the slotted spoon, add several more chicharrones at a time to the pot, turning with the spoon to help them puff evenly.
- When they’re ready to be removed from the hot oil, transfer them with the slotted spoon to a paper-towel lined plate. Pat dry if necessary.
- To serve: squeeze lime juice over the top of the chicharrones, then add your favorite salsa botanera (I like Búfalo clasica the best.)
Store any leftover chicharrones that have not been covered in lime and salsa in an airtight container or zip top bag. They’ll last a few days before they start to go stale.
Advice on dressing your chicharrones: Working quickly, squeeze lime juice over the chicharrones and then add salsa and serve. The lime juice sometimes makes them crackle and start to disintegrate, which is normal.
I prefer using Mexican limes (key limes) rather than the large limes you typically find in the grocery stores in the U.S., but they’ll do if you can’t get the small ones.