Dive into the irresistible world of "Antojos de la Calle Chicharrones de Harina," a delightful Mexican snack that promises to tantalize your taste buds! These crispy, golden treats are not just a culinary experience; they are a celebration of flavor and texture that will transport you straight to the bustling streets of Mexico. Perfect for sharing or indulging on your own, this recipe is a must-try for anyone looking to elevate their snacking game. Ready to impress your friends and family with your cooking skills? Let’s get started on making these delicious chicharrones that are sure to become a favorite!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups harina de trigo
- 1 cup agua
- 1 tsp sal
- Oil for frying
- Hot sauce (optional)
Instructions
- In a large mixing bowl, combine the harina de trigo (wheat flour) and salt, mixing thoroughly to distribute the salt evenly.
- Gradually add warm water to the flour mixture, kneading slowly until a smooth, soft dough forms. The consistency should be pliable but not sticky.
- Cover the dough with a clean kitchen towel and let it rest for 10-15 minutes to allow the gluten to relax, which will make rolling easier.
- On a clean, lightly floured surface, roll out the dough to approximately 1/8 inch thickness using a rolling pin.
- Using a sharp knife or pizza cutter, slice the dough into irregular, rustic shapes - triangles, rectangles, or free-form pieces about 2-3 inches in size.
- Heat vegetable or corn oil in a deep skillet or heavy-bottomed pan to 350-375°F (175-190°C). Use a thermometer for precise temperature control.
- Carefully drop the dough pieces into the hot oil, working in small batches to prevent overcrowding and ensure even cooking.
- Fry each piece for 2-3 minutes, turning occasionally, until they become golden brown and crispy with puffy, bubbled surfaces.
- Remove chicharrones with a slotted spoon, allowing excess oil to drain on paper towels.
- Sprinkle with additional salt while still hot if desired, and serve immediately with hot sauce on the side.
Tips
- Choose the Right Oil: For the best frying results, opt for vegetable or corn oil, as they have high smoke points and will help achieve that perfect crispy texture.
- Temperature Control: Use a thermometer to monitor the oil temperature closely. Too hot, and the chicharrones will burn; too cool, and they will absorb excess oil and become greasy.
- Rest the Dough: Allowing the dough to rest is crucial. This step relaxes the gluten, making it easier to roll out and resulting in a lighter, crispier final product.
- Cutting Shapes: Don’t worry about making perfect shapes! The rustic, irregular pieces add to the charm and authenticity of your chicharrones.
- Serving Suggestions: Serve your chicharrones hot and crispy, with a sprinkle of salt and a side of your favorite hot sauce for an extra kick. They also pair wonderfully with guacamole or salsa for dipping!
- Storage: If you have leftovers (which is rare!), store them in an airtight container at room temperature. To re-crisp, pop them in a hot oven for a few minutes before serving.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
