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.)

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

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….

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.