Melt the shortening in a large bowl(I used the microwave). In a small saucepan, add the 1 cup of water and tomatillo husk. Bring to a quick boil and remove from heat.

Strain the tomatillo tea and pour into bowl with melted shortening. Mix in the sugar, salt and baking powder. Mix in 1 cup of flour until well incorporated.

Gradually add in the remaining flour until the dough comes together. Knead for 5-6 minutes. If dough still feels too sticky, work in a little more flour. It should she moist, though. Place in bowl and cover with kitchen towel directly onto dough. Let rest for 30 minutes.

After 30 minutes, divide the dough into 16 dough balls, depending on how big you want your buñuelos. Place them back in the bowl and keep them covered. Preheat the oil in a deep skillet and prepare the sugar and canela mixture in a large shallow bowl. You also want another bowl with a few paper towels at the bottom.

If you have the space, I would suggest rolling out a few of the buñuelos to 6 inches in diameter and laying them out on the counter so they dry out just slightly. Use a fork to pierce a few holes in the buñuelos. Fry one at a time for about 5 minutes, turning halfway through. Transfer to the bowl with paper towels, standing up. Fry the next one. While it fries, dredge the cooked buñuelo through the sugar and canela. Place onto platter ot plate. Repeat until done.