Appetizer: Mexico – Nuevo Leon, Northern Mexico – Chicharrones de Harina (Fried Wheat Cracklings)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 min

Additional 20 min

Total 50 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 2 tbsp (16 g) cornstarch
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1 tsp (5 g) fine salt
- 3 tbsp (45 g) lard (manteca de cerdo) or vegetable shortening, melted
- 2/3 cup (160 ml) warm water, plus up to 2 tbsp (30 ml) more as needed
- Neutral oil for frying (vegetable, canola, or corn oil), about 3–4 cups (720–960 ml)
- 1 cup (125 g) all-purpose flour for dusting/rolling (optional, as needed)
- 1 tbsp (7 g) chile piquin or chile de arbol powder
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano, crushed
- 1 tsp (3 g) garlic powder
- 1 tsp (5 g) coarse salt (for spice blend)
- 1/2 tsp (1 g) smoked paprika (optional)
- 2 limes, cut into wedges (for serving)
- 3 tbsp (45 ml) Mexican chile hot sauce (Valentina, Cholula, or your favorite), plus more to taste

Instructions

Short Description:
Light, crispy fried wheat crackers made from a simple flour-and-lard dough, finished with a bold Nuevo Leon spice blend, a squeeze of lime, and a drizzle of hot sauce. Perfect as a snack or shared starter.

Regional Notes:
This Nuevo Leon version is dusted in a local spice blend (including chile piquin, cumin, and oregano) rather than a simple salt or tajín-only finish, and is customarily served with fresh lime wedges and a drizzle of chile hot sauce (Valentina or similar). The spice mix and the lime + hot-sauce finish make these chicharrones more savory and spicy than some coastal or central-Mexico variants.

1. In a large bowl whisk together 2 cups (250 g) flour, cornstarch, baking powder, baking soda, and 1 tsp (5 g) salt until evenly combined.
2. Stir in the melted lard (45 g) until the mixture resembles crumbly coarse sand. Gradually add the warm water (160 ml), mixing with a spoon until a soft, slightly tacky dough forms. If the dough is too dry, add up to 2 tbsp (30 ml) more water; if too sticky, dust with a little extra flour.
3. Knead the dough briefly on a lightly floured surface just until smooth (about 1 minute). Cover with plastic wrap and let rest at room temperature for 15–20 minutes.
4. Meanwhile combine the spice blend: mix chile piquin powder (7 g), ground cumin (2 g), dried oregano (1 g), garlic powder (3 g), coarse salt (5 g), and smoked paprika (1 g) in a small bowl and set aside.
5. Divide the rested dough into 12–16 equal pieces (about 1–1.25 oz / 28–35 g each). Roll each piece into a smooth ball.
6. Working with one dough ball at a time, flatten each ball between two sheets of plastic (or in a resealable plastic bag) with a tortilla press or roll out with a rolling pin to a very thin disc, about 1/16 inch (1–2 mm) thick. Dust lightly with extra flour if needed to prevent sticking.
7. Heat oil in a deep saucepan or heavy skillet to 350–375°F (175–190°C). You need enough oil so the discs can float and puff (about 3–4 cups / 720–960 ml).
8. Fry the discs in batches (do not overcrowd) 20–40 seconds per side until they rapidly puff and become light golden. Use tongs to flip as needed. If a piece does not puff immediately, it may still crisp—fry until golden and crisp.
9. Transfer fried chicharrones to a paper towel–lined tray to drain briefly. While still hot, sprinkle them evenly with the prepared Nuevo Leon spice blend, tossing gently so the seasoning adheres.
10. Arrange chicharrones on a serving platter, provide lime wedges, and drizzle with 3 tbsp (45 ml) hot sauce or serve hot sauce on the side for guests to add. Serve immediately for best crispness.