Ingredients
Equipment
Method
For the Spice Mix:
- Grind spice mix to a powder. Combine all ingredients in a small bowl. Grind into a fine powder in a coffee grinder (you may need to do this in batches depending on the size of your grinder). Spice mix can be kept in a sealed container for up to 3 months.
For the Chicharrones:
- Prepare baking sheet. Line a baking sheet with paper towels and set to the side of the stove.
- Heat oil. Pour oil in a large saucepan and place over medium heat. Attach a deep fry thermometer and heat oil to 350°F.
- Fry chicharrones. Carefully add a handful of chicharrones to the hot oil and fry until crisp and cooked through, about 2 minutes. Use a bamboo skimmer to occasionally turn and submerge the chicharrones in the oil as they cook. Remove to the paper towel-lined baking sheet. Repeat with remaining chicharrones.
- Sprinkle and serve! Sprinkle chicharrones with about 1/2 the spice mix and sqeeze half the lime over the top. Toss and taste. Add more spice mix or lime juice if desired. The chicharrones get soggy quickly once you add the lime so do it right before eating.
Nutrition
Video
Notes
- Doritos Spice Mix: This makes more than you'll need for this recipe. Any leftover spice mix can be stored at room temperature in an airtight container for a month and would be great on homemade tortilla chips or popcorn.
- Chicharonnes chips: Chicharrones de Harina are also labeled Duros, Duritos, Mexican Wagon Wheels, or Mexican Wheat Snacks. You can find them in the Latin aisle of most grocery stores or in Latin markets. And of course, online.
- Salt: The chicharrones dough has salt already added so I didn't add it to the spice mix. Season with extra salt as needed.
- Lime juice: The chicharrones get soggy quickly once the lime gets squeezed over the top so do it right before serving.