It's Mexican and it's grain, but you don't boil it. You deep fry it. You don't need a big deep fryer just an inch or two of oil, way hot. Toss 'em in and they will puff up like mad. Be careful not to throw too many in at once! They can double or treble in size. (try one alone so you can see what happens)
They cook in less than a minute, I think. They don't need to be browned, just puffed (you'll see!) and they will lose that reddish color. Slotted spoon to remove, drain, salt if ya like, and some hot sauce. Snack City.