Dried Pasta-Like Wheels -- What are they and how do I cook them?
In a Mexican Market we purchased some orange, a little translucent, glossy "wheels" that are about the size of a quarter. They were in a bulk bin, and we were told that they needed to be cooked to be edible. What are they, and how do I prepare them?
Similarly, in an Indian Market we purchased some wheels that are a little smaller - dime-sized - and they are called Potato Rackets. Are these the same as the ones from the Mexican Market? How do I prepare these? Are they similar to pasta? What do I use them for?
Thanks for any help! It is always fun to try new items, but this time I am stuck! I don't even know how to look them up. How do I google them?
Thanks, Dommy, for this link; I do remember this post. I knew YOU would come through with the much needed informaion!
My only remaining question is what kind of oil do you suggest I use? I really don't do fried food "stuffs," but this is in the interest of science and controlled experimentation, etc. etc. Can I use canola oil?
There are two types of Duritos, some made with flour and some made with pigskin.
My Mexican son-in-law likes to cook the flour-type in the microwave for a few seconds until they puff up. You can only do a few at a time because they do not cook evenly and they cook quickly, very quickly.