Back in November of 2011, I went on a month-long trip I to Monterrey, Mexico. I had the great opportunity to visit with my extended familia and learn and cook many family recipes. When we were kids in California, I remember that one of our family traditions was to make buñuelos on New Year’s Eve. Because my Mom was busy raising eight kids, she took a little help from the store and would use premade flour tortillas to make buñuelos for us, and they were delicious! While I was in Mexico, my cousin Patricia, shared with me tia Amelia’s recipe for buñuelos. I was more than thrilled!
My tia Amelia passed away this past May 2015. This recipe now is even that much more special to me. QEPD
Yields up to 16 Medium Round Buñuelos
1 cup water
Handful of tomatillo husk
2 tablespoons sugar
3/4 teaspoons salt
1 teaspoon baking powder
In our family, we simply enjoyed the buñuelos with cinnamon and sugar, no piloncillo syrup. But if you like, there is an easy syrup recipe at the end of the blog post.
Tips~To get a more puffy buñuelo, ladle the hot oil over the dough as it is frying.
Quick Buñuelos Using Store Bought Tortillas
For this quick version of buñuelos, all you need is store bought flour tortillas. Homemade tortillas, even better, lol! Preheat enough oil in a skillet so it comes up at least one inch up the side of pan. While oil is heating, I gently pierce a couple of holes into the center of each tortilla with a fork. This will prevent it from blowing up too much during frying. I like to use a small 6 inch tortilla.
Fry the tortillas for about 30 seconds per side or until golden and crispy. Transfer to a baking sheet and let it rest for just 10 to 15 seconds. Dredge in a cinnamon/sugar mixture while it’s still warm. It’s best to use a round shallow dish, such as a pie plate. Cool completely before storing in an airtight container or plastic storgae bag.
8 ounce cone of piloncillo
1 cup of water
Zest and juice of 1 orange
1 stick of Mexican canela
3 whole cloves
1 star anise
Combine all of the ingredients into a sauce pan and heat to medium/low. Continue cooking until piloncillo melts ans syrup becomes thicker.