Step 1

Heat ~½-inch neutral vegetable oil in a large pot over medium until the oil temperature reaches 350-375°F.

Step 2

When the oil is ready, test a pinwheel to see if it starts to puff up within a few seconds. If it does, cook the chicharrones de harina in batches for 45-60 seconds, stirring frequently.

Step 3

Transfer them to a paper towel-lined plate to drain excess oil. Continue this process with as many as you’d like to eat.

Step 4

Serve your pinwheels with a sprinkle of chile-lime seasoning, lime juice, hot sauce, or chamoy. Happy eating!