🗒️ In This Post
Duritos
If you’ve been to Mexico, for sure you have seen street vendors selling Chicharrones De Harina (aka Duritos) everywhere! Growing up in Mexico, this used to be my after school go-to snack. All the vendors lined up outside of schools waiting for the hungry students to be released. It was a race to get to them!
They are so much fun to eat and they’re perfect to serve instead of tortilla chips or any other crunchy snack. Perfect for gatherings, picnics, parties, or just to enjoy at home when you feel like munching on something.
What are Chicharrones De Harina?
Chicharrones de harina are a type of pasta made of flour, water, salt & baking powder. Nothing else!
Luckily you can find the uncooked chicharrones in the Mexican spice aisle or any Mexican grocery in the bulk area. If you’re not fortunate enough to find them locally, you can buy them at amazon….They may a little more expensive than you would at a grocery store but at least you can treat yourself!
♥️ xo, Ana
Chicharrones De Harina have so many names! From Mexican chicharrones, duros de harina, duritos, Mexican pinwheel chips, etc.
Ingredients
- Dry flour chicharrones.
- Vegetable oil: Enough to deep fry them
- Fresh limes: To drizzle over the chicharrones.
- Favorite spicy topping: chili powder, chamoy, tajin, valentina, etc. This is optional but highly recommended. This is the way they’re served in Mexico after all.
How to make Chicharrones De Harina
The method is super simple! You just need to be careful not to burn yourself and have everything handy when you start frying the chicharrones. The process is very quick and you’ll be done in no time! (well, depending on how may you’re doing 😉 )
- In a large pot, add the oil and heat over medium-high heat.
- To test when the oil is hot enough to cook the chicharrones, add one to the oil. If it starts to puff within 3 seconds, then it’s ready to start batch cooking.
- Carefully drop a few chicharrones at the time into the hot oil. Keep moving them as needed if there are spots that are not cooking evenly. They cook in less than a minute per batch.
- Remove from hot oil and place the chicharrones on a paper towel-lined plate to absorb any excess oil. Gently blot the tops with another paper towel to remove any surface oil.
- When ready to eat, drizzle with lime juice, sprinkle chili powder, hot sauce or chamoy and enjoy!
Serving suggestions
Before you add your choice of spiciness (if any), I highly recommend you drizzle it with fresh lime juice! It’ll be a game changer and will brighten up the flavor of the chicharrones.
- Serve with Homemade Chamoy, Tajin, Valentina, cholula, tapatio or your favorite hot sauce.
- Another option is to mix chili powder + cayenne pepper, and salt then sprinkle some over the chicharrones.
- Serve it with Agua De Pepino.
Ana’s Recipe Tips
- Get the oil hot enough. Aim for 350 to 375°F (175 to 190°C). No thermometer? Drop in one wheel. If it puffs within 3 seconds, you’re good. If it sits there sulking, wait a minute and try again.
- Fry a few at a time. These little guys grow 2 to 3 times their size in seconds, so a crowded pot means flat, chewy spots. Give them room to swim.
- Keep them moving. Use a slotted spoon or spider to push them around and flip them so they puff evenly. Pull them out once they’re fully puffed and still pale. Brown means you went too far, and they’ll taste bitter.
- Season the dry stuff right away. Sprinkle chili powder or Tajín on them when they’re warm out of the oil so it actually sticks.
- Add the wet stuff last. Lime juice, chamoy and hot sauce go on right before eating. Add them too early and you’ll lose that crunch fast.
- Keep the raw wheels sealed. Uncooked duros that soak up moisture from the air won’t puff well, so close the bag tight after opening.
Print Recipe:
Chicharrones De Harina
Equipment
- Large pot
Ingredients
- 1 cup Dry flour chicharrones
- 1 quart Vegetable oil
- Fresh limes for juice
- Favorite spicy topping: chili powder, chamoy, tajin, valentina, etc
Instructions
- In a large pot, add the oil and heat over medium-high heat.
- To test when the oil is hot enough to cook the chicharrones, add one to the oil. If it starts to puff within 3 seconds, then it's ready to start batch cooking.
- Carefully drop a few chicharrones at the time into the hot oil. Keep moving them as needed if there are spots that are not cooking evenly. They cook in less than a minute per batch.
- Remove from hot oil and place into a plate or bowl lined with paper towels.
- When ready to eat, drizzle with lime juice, sprinkle chili powder, hot sauce or chamoy and enjoy!
Video
Notes
- Use an airtight container to store them. A resealable plastic bag or airtight plastic or glass container with a tight-fitting lid works well. They last about 5 to 7 days at room temperature.
- Uncooked: The dry wheels keep for months in a sealed bag in your pantry. Fry only what you plan to eat.
- Re-crisping: If they go a little soft, spread them on a baking sheet and warm them at 250°F (120°C) for a few minutes. Watch them closely.
Your Private Notes
Nutrition
FAQs
Wheat flour, water, salt and baking powder. That’s it. They have no pork, so they’re vegan, which surprises a lot of people since “chicharrones” usually means fried pork skin.
Look in the Hispanic aisle or bulk section of a Mexican grocery store. They’re often labeled duros, duritos, or wagon wheels. You can find them online too.
Usually the oil isn’t hot enough, or the raw wheels absorbed moisture from sitting open too long. Heat the oil back up to 350°F (175°C) and test one before frying the batch.
A lot of people pop small duros in the microwave in short bursts. I tried it and they didn’t come out as good as if you fried them in oil. The microwave made them very hard and dry.
I just tried making these chicharrones de harina, and they turned out amazing! The flavor and crunch were spot on. I loved the tips you provided about the frying technique. Can’t wait to make them again for my next get-together! Thank you for the delicious recipe!
These chicharrones de harina look absolutely delicious! I can’t wait to try making them at home. Your step-by-step instructions are super helpful, and I love how you included tips for seasoning. Thanks for sharing such a tasty recipe!
These chicharrones de harina look amazing! I really appreciate how simple and clear the recipe is. I’m excited to try making them at home—especially with some salsa. Thanks for sharing!
These Chicharrones De Harina look amazing! I can’t wait to try making them at home. Your detailed instructions make it seem so easy. Thanks for sharing!
I just made these chicharrones de harina and they turned out amazing! The recipe was so easy to follow, and the crunch is just perfect. Can’t wait to try out different seasonings next time. Thanks for sharing!
I just tried making these chicharrones de harina, and they turned out amazing! The recipe was super simple to follow, and they’re the perfect snack. Love the crunchiness and how versatile they are for dipping. Thank you for sharing!
These chicharrones de harina look amazing! I love how you shared the step-by-step process. Can’t wait to try making them at home—thank you for the recipe!
These Chicharrones De Harina look absolutely delicious! I’m really excited to try making them at home. The recipe looks simple, and I love that perfectly crispy texture. Thanks so much for sharing!
This is not a recipe, it’s cooking instructions
Thanks Jon! Lot’s of people need instructions on how to cook the dry wheels. I hope you made some!
Jon, heres the definition of recipe
1. A set of directions with a list of ingredients for making or preparing something, especially food.
This fits both of the requirements. I hope this helps.
These Chicharrones De Harina look delicious! I can’t wait to try making them at home. Thanks for sharing such a detailed recipe!
These Chicharrones de Harina look absolutely delicious! I can’t wait to try making them at home. Thanks for sharing such a fun recipe!
Hey Ana,
This recipe brings back so many memories! Chicharrones de harina were always a favorite street snack, and you nailed the process perfectly. Love the tip about drizzling lime juice first—it really does take the flavor to another level.
Great breakdown of the frying method too, super easy to follow. Can’t wait to try these at home!
These Chicharrones De Harina look amazing! I can’t wait to try making them at home. The recipe seems straightforward and I love the crispy texture. Thanks for sharing!
I’ve only put them in the microwave for 45 seconds. They puff up, and are good. I just wanted to know how to cook them, different from what I do and seasoning.
These chicharrones de harina look incredible! I love how easy you made the recipe to follow. Can’t wait to try making them at home; I can already imagine them with some salsa! Thanks for sharing!
i actually learned a lot from this article. i googled “orange wheel food” because my coworker was eating them and i didn’t know what they were and she didn’t either. LOL anyway thank you Anjali for your knowledge!!!!!!!!
I was not expecting just being told to buy a bag of the uncooked Wagon Wheels and then fry them.. could you please post a recipe on how to make them from scratch? You don’t really need a recipe article to tell you to buy something prepared and fry it LOL
I had never made chicharrones at home before I tried your recipe but these were surprisingly easy to make and turned out so well! My kids loved them as an after school snack!
Thanks Anjali! I’m so glad you decided to make them at home! Have a great day!
Wow, these Chicharrones De Harina are a flavor explosion! You’ve managed to capture the essence of this classic snack in such an authentic way. The crunch was perfect, and the seasoning was spot-on.
Hi Tavo! Thank you so much! Your comment is very kind and I really appreciate it!
This was such a unique and unexpected snack that does not disappoint! Turned out light, crispy and delicious; easily, a new favorite recipe!
Thank you Sara! I’m so happy you liked them!
I made these chips over the weekend with the kids and they were so fun! Not to mention delicious too!
I love their crunchiness too. I’m happy to hear the kids enjoyed these chicharrones!
I love snacking on these! Super delicious and super addicting!
Thanks for the review Holley!
Thanks for finally talking about these Chicharrones De Harina (Mexican wheel chips) I loved them!
I bought some raw chicharrones pasta and had to make them at home… It was so much fun seeing them puff!
Using an air fryer makes for an oil free option!
I’m sorry, but it gets very frustrating that all of these websites are claiming “homemeade” and “made from scratch”, but your recipe begins with store bought dried chicharrones de harina… I cannot purchase dried duros where I live. I need a recipe for the actual duro, not just a recipe to fry store-bought duros. That’s like saying “Homemade Pasta From Scratch: start with a box of pasta from Walmart. Boil water. Add pasta. Cook until tender. Drain and eat!”
Hi Sarah! Thanks for your comment! This is the quick method on how to fry them at home since a lot of people don’t know how to do them. Cheers!
Me 2
What is the nutritional value for a million??? Have always loved these!!!!! Nothing better… Chipotle powder, for Hubby. But as is for me!!!!! A beautiful addiction!
Well, I heard that after a one thousand of these the calories don’t count! So go for it! LOL!
You cracked me up today Cyn! 😀 I hope you have a great day and keep enjoying many chicharrones! (oh and I’ll try chipotle powder next time! Thanks for the tip)
XO,
Ana
I’m always buying these from the street vendor when I have money. Now I’m going to start making them at home. The only issue is I won’t be able to stop eating them.
Is this the same as the Mexican dessert snack covered with cinnamon and sugar when it comes out of the oil.
Hi Bonnie, it’s not. Those are buñuelos but those I don’t have on the blog just yet. These Chicharrones are more of a salty snack and very popular with street vendors! Thanks for stopping by!
CUT OUT THE OIL!!
Great recipe!! However let me share a quick tip, save yourself the mess, the time, and the unnecessary oil! Put a small handful on a plastic plate ( I use an uncovered Tupperware container) and MICROWAVE FOR 1 min to 1 minute 15 seconds. YOU WILL THANK ME LATER ?
Hi Diana! I tried your method (and talked about it on the post) and they turned out okay. The Chicharrones tasted a little dry but since I don’t eat them too often, I don’t mind cooking them in oil. But I’m so happy to hear you liked them microwaved!
I liked how fast and easy it was to make the chicharrones in the microwave, but they tasted quite dry and the taste was not what my family and I expected. Thanks for the tip though.
OMG! this recipe looks absolutely fantastic! I love tasty snack and this is such a good idea! i will try it for sure!
Sizzling good! Love that it comes out perfectly crisp and tasty!
I had no idea these were so easy to make at home! I will be devouring them with Tajin!
These look like the most delicious snack! I’d struggle to stop eating them though!
Ok, just placed an order. I had no idea you could make these chicharrones at home. At first, I thought you made the wheel shape and I was looking for the mold. lol – much easier and a perfect party snack!
hi you didn’t have to order they have them at dollar tree and or the 99cent store any food stores they have them sometimes they even have them at gas stations.
This is great to know Nahn! Thank you so much for the tip 😀
BEWARE! Once you start eating these you won’t be able to stop!
Son muy buenos y antojables!!!!
Gracias Malena! Si los son! Puedo comer como mil de estos duritos! jaja!
Muy delicioso
Thank you Andres! They are truly delicious!