How to Make Mexican Durros 🌶🔥

Ingredients

• 2 cups Masa Harina (Fine corn flour used for tortillas)
• 1 cup Water (Lukewarm)
• 1 tsp Salt (Fine sea salt)
• 2 cups Vegetable Oil (For deep frying; high smoke point)
• 0.5 tsp Chili Powder (Optional, adds a mild kick)

Instructions

1. Prepare serving area

   Place a plate on the counter and lay a napkin on top; this will be used to rest the fried duros.

   Time: PT2M

2. Make the dough

   In a mixing bowl combine the masa harina, salt, and chili powder (if using). Gradually add lukewarm water while whisking until a smooth, non‑sticky dough forms.

   Time: PT5M

3. Rest the dough

   Cover the bowl with a clean kitchen towel and let the dough rest for 5 minutes. This relaxes the gluten‑free corn flour and makes it easier to roll.

   Time: PT5M

4. Roll the dough thin

   Lightly flour a clean surface with a little masa harina. Using a rolling pin, roll the dough to about 1/8‑inch thickness.

   Time: PT5M

5. Cut into sticks

   Using a sharp knife or pizza cutter, cut the rolled dough into strips roughly 1/4‑inch wide and 2‑inches long.

   Time: PT5M

6. Heat the oil

   Pour the vegetable oil into the deep skillet, filling it about 2‑inches deep. Heat over medium‑high heat until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

7. Fry the duros

   Working quickly, add 2‑3 strips to the hot oil using tongs. Press each piece down gently with the tongs; as soon as they puff up, flip them and fry the other side until golden, about 15‑20 seconds per side.

   Time: PT5M

   Temperature: 350°F

8. Drain and rest

   Using tongs, remove the puffed duros and place them on paper towels to drain excess oil, then transfer to the napkin‑lined plate.

   Time: PT2M

9. Serve

   Serve the hot duros with chalula, Valentina, or any hot sauce of your choice.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

1 g