antojos de la calle

Name: Chicharrones de harina
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: One 8 or 10-ounce bag of uncooked chicharrones de harina; 1 1/2 cups vegetable oil; 2 medium limes, sliced in wedges; Your choice of salsa botanera (Victoria, Búfalo, chamoy, etc.)

0 September 18, 2013 As Seen In

The Other Side of The Tortilla on Parade.com

For National Hispanic Heritage Month, we’ve shared three of our favorite Mexican street food recipes with Parade magazine at parade.com. Be sure to check out all the mouth-watering recipes that will give you the urge to make some antojos de la calle in your own kitchen!

Recently, parade.com has also shared other recipes from The Other Side of The Tortilla:

17 Unique Avocado Recipes Plus Avocado Prep Made Easy features our guacahummus recipe
Mango, Passion Fruit, Coconut and More: 10 Exotic Popsicle Recipes features our mango and peach paletas
12 Yummy Ways to Enjoy Poblanos features our arroz poblano and alambre de la patrona recipes
Mango Madness with 21 Recipes features our guacamole with mango and pomegranate recipe
23 Easy Back-to-School Latin-Inspired Dinner Recipes features our filete de res a la Chiapaneca recipe
12 Latin American Bean Recipes features our frijoles charros recipe

Be sure to check them out to discover lots of great recipes from us and others! Happy Wednesday!

51 October 14, 2011 How To

Chicharrones de harina

Have you ever wondered how to make your own chicharrones de harina? You know, the crunchy, salty and mysteriously orange-colored street food snack eaten with lime juice and drizzles of salsa?

Us too. So we decided to learn and make a video to show you so you can make them at home too.

Chicharrones de harina

Prep 5 mins

Cook 15 mins

Total 20 mins

Author Maura Wall Hernandez

How to make the popular Mexican street food snack known as chicharrones de harina (fried, puffed wheat snacks).

Ingredients

One 8 or 10-ounce bag of uncooked chicharrones de harina
1 1/2 cups vegetable oil
2 medium limes, sliced in wedges
Your choice of salsa botanera (Victoria, Búfalo, chamoy, etc.)

Instructions

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.)

Notes

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.

Courses Snack

Cuisine Mexican

Head on over to my post on the Kenmore Genius blog for more about chicharrones de harina.

And don’t forget: you can also have a similar snack on the go with potato chips! Check out my easy instructions on how to make your own papitas con limón y salsa.

Have you ever made your own chicharrones de harina before? Do you do anything differently?

0 October 3, 2011 MexMonday

Antojos de la calle: papitas con limón y salsa

In many places in Mexico, you can find street vendors with little carts, selling antojitos, or snacks.

Usually, the standard offerings include chicharrones (pork rinds), chicharrones de harina (a fried, puffed wheat snack that looks orange) or papitas (potato chips).

Served in a little plastic bag with a squeeze of lime juice and your choice of salsa, it’s a great snack whether you’re on the go or just want to take a leisurely stroll through the park.

I like to keep a little bag of potato chips in my desk at work so I can make a quick afternoon snack—the only thing I need to remember to bring is a lime and a small bottle of salsa.

It’s a very simple and typical Mexican snack. You can choose whatever kind of salsa you like; spicy, medium, mild or even a salsa like chamoy, which is a sweet and spicy mixture usually made with chile powder and a salted fruit brine. It’s up to you!

I like to use the salsa pictured here, salsa clasica de Búfalo (but don’t be fooled; it’s not anything like buffalo sauce you’re used to seeing in the U.S.). It’s a slightly spicy and vinegary red salsa.

All you have to do to make your own is open the bag (be careful not to tear it), squeeze half a lime (or more if you like) inside the bag and then pour as much salsa in the bag as you like. Close the bag up and shake it so the salsa and lime juice distribute somewhat evenly and then just open the bag up and enjoy. ¿Que rico, no?