Easy Cinqo de Mayo Recipe, Puffy Duros Chips are better then Tostitos
If you ever wandered down the streets of Tijuana or Ensenada you might have come across the street taco vendor, churos guy and the Duros vendor. Duros are puffy pieces of leavened pasta dough that puff into a wheel shape. They eat like a chip are are great with a creamy dip or salsa.
This post is a recipe for making your own duros and a creamy hibiscus dip
This very simple and easy recipe made with a package of Don Enrique Pasta para Duros and Dry Hibiscus. Both items are available at Mexican Grocery Stores, fancy food shops, and even many stores like Stater Brothers often carry these products.
This recipe will take you no longer than 15 minutes to complete. It is a much better choice then store bought Tostitos and your favorite chili con queso made with Kraft cheese recipe you were contemplating. Don’t do it, go big! Your friends will be impressed.
Pasta Para Duros Chips
1 Cup Oil (Coconut, Olive, or Grapeseed)
1/2 Package Don Enrique Pasta Para Duros
Hatch Chili Powder or New Mexico Chili Powder
3 Cups Water
1/4 Cup Dried Hibiscus
1 Cup Sour Cream
1 Teaspoon Honey
Directions For Dip
1) Bring water to a boil and add hibiscus. Boil on low for 10 minutes
2) Strain hibiscus and mince. Reserve 2 tablespoons of hibiscus water.
3) Mix the minced hibiscus, hibiscus water (from reserve), honey to the Sour cream
4) Plate the sauce with sprinkle of minced hibiscus.
Directions for Chips
1) Warm oil in a large pan. The more oil you use, the faster and more even the fry….but less healthy. I used 4 tablespoons of Coconut Oil
2) Place pasta para duros in oil, when pasta begins to puff toss. Allow to puff and turn golden brown
3) Remove and place on paper towel. Sprinkle with chili powder.
4) Immediately, sprinkle with chili powder
5) Place Duros Chips around the sauce. Be sure to take a bow when your friends ohhhh and ahhh. You are Welcome!