I have been looking for a recipe for making duros (duritos, durros, pasta para durito) from scratch with both the proportions of the ingredients and the process. I have not been able to find anything on the internet resembling a recipe.
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I don't have an answer to your question, but I would be interested in how to microwave them as I am very fond of them but do try to stay away from anything fried.
Don't try triangles or squares in the microwave, the corners won't cook properly, but the wheels work well enough. I've read they will fluff in the oven too at 375, but I haven't tried it. If you are using a powdered topping; I'm fond of popcorn seasoning; you will need to spray them with a light coat of oil for the seasoning to stick, pam makes an olive oil pan spray that works well. If you are using lime juice and hot sauce or Tajin, make sure you shake them well to distribute the sauce, and they get soggy very quickly.
Put like 4-6 in the microwave arranged around the plate and cook for 30 sec. Most of the time they will completely cook and puff up. But occasionally there will be spots where they didnt.
Stick a few duros in the microwave for a few seconds and watch what happens. Since I do not know what power level your machine is I can not give a recipe. Best you try a few at a time at various power/time levels and watch the duros as you go. Shut the microwave off if any charred stuff appears.
One thing I have noticed is when frying, the duros are uniformly expanded throughout their entire dimensions. When doing it in the microwave oven, the edges and ends seem to be a little shriveled.
Good luck and keep a keen eye on what you see as you cook and take good notes.
Duros
Servings 8
Yield 24 strips
Ingredients
1 1/2 cups flour
1/4 cup cornstarch
2 tablespoons baking soda
1 teaspoon salt
1/3 cup water
Directions
Mix dry ingredients, add water a little at a time until dough forms a ball. Do not over wet.
Roll out into thin layer and cut into desired shapes.
Fry in hot oil, bake or microwave.
Doesnt work. I tried it. Just makes fried burnt flour clumps.
Thank you for the recipe. Is this the same recipe they use for the ones you can buy in the Mexican market? Or, is it a copy-cat recipe? I'm excited to try it.
14 or 1/4 cup cornstarch in the Duros? Bad place for a typo.
I'm sure it is 1/4 cup. I've fixed all the odd fractions. If you try the recipe, please let us know how it turns out.
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