Buñuelos generally speaking it is sometype of fried dough, that can be stuffed, is either sweet or savory, and can be doused in syurp or sugar depending on the preparation (yes I know that is a very broad definition but buñuelos vary so much from culture to culture that I believe there is no solid definition of what a buñuelo should be).
For example in Cuba, there is Buñuelos de Yuca (it's a fried dough made from Cassava root shaped as an 8 that is then dunked in syrup) and there is also different varieties of within a country like in one of my Salvadorian cook book there's a recipe for buñuelos it's made from rice flour and fried in the shape of a ball then dunked in a cinnamon infused syrup made from unrefined solid cane sugar. Some are even savory I've seen mixes sold at store to make "Buñuelos de Espinaca" (Spinach Bunuelos) and some Spaniards prepare Buñuelos de Manzana (apple bunuelos in which apple slices arre dunked in batter, fried then dusted with sugar) so I think by now we get point it can vary A LOT.
Anyways today I present to you the Mexican version of Buñuelos that I am familiar with here in the states. It is extremely popular on Christmas among the Mexican community here. They are extremely simple, they are simply round, flat, thin fried flour tortillas dusted in cinnamon sugar (literally that's it I don't even know if a recipe is needed for that)
Ingredients:
-Already made, cooked flour tortillas (amount depends on how many your making)
-oil to deep-fry
-cinnamon sugar as needed (for every 1/4 cup sugar use 1/4 teaspoon ground cinnamon)
Directions:
(1)In a large frying pan add about 1 inch worth of oil, heat it on medium high until it's sizzling (test with a wooden spoon if it bubbles it's ready) now add flour tortilla and push down as it floats up, when golden on one side flip and cook on the other side. When golden brown remove and drain.
(2)Coat in cinnamon sugar.
(4)Repeat process and keep stacking them up until ready to serve, they can last several day's and are delicious even when not freshly made. They get crunchier as they cool. You can enjoy them as dessert, I simply ate them for breakfast with a cup of Mexican hot chocolate (which I'll show you guys someday)
NOTE:
* I don't agree with wikipedia's description of Mexican Buñuelos I have never seen or had the version they describe but who knows maybe it's some regional thing;
* My mother makes her own flour tortillas, if you are interested in making flour tortillas from scratch check out my blog post for it in which my mother makes her own from scratch. In my household we usually do not buy already made flour tortillas since we do not like that it uses hydrogenated oils and a bunch of junk in most of them so we make it at home with real butter or lard:
http://nathanscomida.blogspot.com/2008/12/tortillas-de-harina-flour-tortillas.html
P.S.
*They remind me of the Spaniard "Tortas de Aciete" they are round flat type of fried dough, fried in olive oil, dusted in sugar.
For example in Cuba, there is Buñuelos de Yuca (it's a fried dough made from Cassava root shaped as an 8 that is then dunked in syrup) and there is also different varieties of within a country like in one of my Salvadorian cook book there's a recipe for buñuelos it's made from rice flour and fried in the shape of a ball then dunked in a cinnamon infused syrup made from unrefined solid cane sugar. Some are even savory I've seen mixes sold at store to make "Buñuelos de Espinaca" (Spinach Bunuelos) and some Spaniards prepare Buñuelos de Manzana (apple bunuelos in which apple slices arre dunked in batter, fried then dusted with sugar) so I think by now we get point it can vary A LOT.
Anyways today I present to you the Mexican version of Buñuelos that I am familiar with here in the states. It is extremely popular on Christmas among the Mexican community here. They are extremely simple, they are simply round, flat, thin fried flour tortillas dusted in cinnamon sugar (literally that's it I don't even know if a recipe is needed for that)
Ingredients:
-Already made, cooked flour tortillas (amount depends on how many your making)
-oil to deep-fry
-cinnamon sugar as needed (for every 1/4 cup sugar use 1/4 teaspoon ground cinnamon)
Directions:
(1)In a large frying pan add about 1 inch worth of oil, heat it on medium high until it's sizzling (test with a wooden spoon if it bubbles it's ready) now add flour tortilla and push down as it floats up, when golden on one side flip and cook on the other side. When golden brown remove and drain.
(2)Coat in cinnamon sugar.
(4)Repeat process and keep stacking them up until ready to serve, they can last several day's and are delicious even when not freshly made. They get crunchier as they cool. You can enjoy them as dessert, I simply ate them for breakfast with a cup of Mexican hot chocolate (which I'll show you guys someday)
NOTE:* I don't agree with wikipedia's description of Mexican Buñuelos I have never seen or had the version they describe but who knows maybe it's some regional thing;
* My mother makes her own flour tortillas, if you are interested in making flour tortillas from scratch check out my blog post for it in which my mother makes her own from scratch. In my household we usually do not buy already made flour tortillas since we do not like that it uses hydrogenated oils and a bunch of junk in most of them so we make it at home with real butter or lard:
http://nathanscomida.blogspot.com/2008/12/tortillas-de-harina-flour-tortillas.html
P.S.
*They remind me of the Spaniard "Tortas de Aciete" they are round flat type of fried dough, fried in olive oil, dusted in sugar.
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