• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Other Side of the Tortilla

  • HOME
  • ABOUT
    • CONTACT ME
    • FAQ
    • PRESS
    • PRIVACY POLICY
    • MEDIA KIT
    • ADVERTISE
  • RESOURCES
    • BOOKS
    • SHOP
    • INGREDIENTS
    • KITCHEN TOOLS
    • Thanksgiving
    • Mexican Christmas Traditions
  • RECIPES
You are here: Home / Recipe / Snacks / How to prepare chicharrones de harina

How to prepare chicharrones de harina

72 · Jul 1, 2017 · Leave a Comment

362 shares
  • Share
  • Tweet

Chicharrones de harina are a puffed, salty, crunchy snack that are very popular in Mexico, and easy to find among street food vendors.

How to prepare chicharrones de harina

I’ve written before about how to fry your own chicharrones with the kind you buy at the store that you have to cook so they’re edible. But if you can’t get those at your local Mexican market, you’ll at least be likely to find them already fried and packaged to buy—usually alongside the chips, Takis, and that kind of stuff. All you have to know is how to prepare them!

I get a lot of questions from my non-Mexican friends and readers about this snack because they’ve never seen it before, or didn’t know how to prepare it properly. It’s actually really simple, and these things are super addictive.

If you’re part of the crowd that has never had these before, I’m guessing you might also be asking: What the heck are these things made of anyway? They’re dense, dried, flour-based wheat snacks that puff up when they’re fried. (So, no, these are not a healthy snack.)

The two most common shapes you’ll find are the wheels, like I’ve used here, or the ridged rectangles or squares, pictured below:

Different shapes of chicharrones de harina and how to prepare this Mexican snack

And the wheels look like this up close:

Different shapes of chicharrones de harina and how to prepare this Mexican snack

 

Some people like to sprinkle Tajín or chile powder over their chicharrones de harina instead of a liquid salsa, which is perfectly fine. Our family has always used salsa Búfalo clasica or Valentina, so that’s how I’ve prepared them here. No judgment if you prefer them with chile powder.

A note about the lime juice: This snack really does taste better with key limes if you have access to them because that’s what’s used in Mexico. However, if you can’t get key limes at your grocery store or local Mexican market, a regular lime (also called a Persian lime, is seedless and has a thicker rind) is OK to substitute. NEVER use bottled lime juice, please; only the fresh-squeezed stuff.

The Mexican lime (known in the U.S. as key lime or West Indian lime) has thinner skin, is very small (about 1 inch in diameter), has small seeds, and has a brighter, more concentrated citrus flavor. The skin of this kind of lime is generally green, but as they mature, the skin turns yellow.

How to prepare chicharrones de harina

As you squeeze the lime juice over the chicharrones de harina, you’ll notice they’ll start to make a crackling sound. That’s normal. (It’s because of how the acidic lime juice exposes the air pockets in the fried chicharrones.)

How to prepare chicharrones de harina
Print

Chicharrones de harina

Prep 5 mins

Total 5 mins

Author Maura Wall Hernandez

Yield 2 servings

How to prepare store-bought chicharrones de harina, a quintessential Mexican street food snack.

Ingredients

  • 2 cups store-bought chicharrones (already made)
  • juice of 4 key limes or half of 1 regular lime
  • bottled Mexican hot sauce (salsa picante such as salsa Búfalo clasica or Valentina) to drizzle over chicharrones

Instructions

  1. Put your chicharrones de harina in a bowl and set aside. 
  2. Cut key limes in half and squeeze juice directly over chicharrones. Reserve 1-2 key lime halves.
  3. Drizzle salsa over the chicharrones to your liking and serve immediately.
  4. Use reserved key limes to squeeze over chicharrones closer to the bottom of the bowl and add more salsa.

Courses snack

Cuisine Mexican

How to prepare chicharrones de harina

72

Recipe, Snacks, Street food chicharrones de harina

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

New recipes, fresh travel tips + more

Delivered straight to your inbox!

Copyright © 2023 The Other Side of the Tortilla on the Cravings Pro Theme

362 shares