Bunuelos
This recipe guides you through making traditional Bunuelos, a delightful sweet treat. Flour tortillas are briefly deep-fried until golden and crispy, then generously coated in a fragrant blend of sugar, cinnamon, and nutmeg. Quick to prepare and highly satisfying, they are perfect as a dessert or a comforting snack.
Equipment
- 1 Large, heavy-bottomed pot or deep skillet For safe deep-frying
- 1 Shallow Dish or Plate For coating with sugar mixture
- 1 Tongs or slotted spoon For handling hot tortillas in oil
- 1 Wire rack with paper towels For draining excess oil
- 1 Mixing Bowl For combining spices
Ingredients
Main
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 12 8 inch flour tortillas
- vegetable oil for frying
Instructions
- In a shallow dish, combine the sugar, cinnamon, and ground nutmeg, mixing thoroughly to ensure an even blend. Set this mixture aside.
- Pour vegetable oil into a large, heavy-bottomed pot or deep skillet, filling it to a depth of 1 to 2 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
- Carefully place one or two flour tortillas into the hot oil, ensuring the pan is not overcrowded to maintain oil temperature.
- Fry each tortilla for approximately 30-60 seconds per side, or until it turns golden brown and becomes crispy.
- Using tongs or a slotted spoon, carefully remove the fried tortilla from the oil, allowing any excess oil to drip back into the pot.
- Immediately transfer the hot tortilla to the shallow dish containing the sugar-spice mixture.
- Generously coat both sides of the tortilla with the sugar mixture, pressing gently to ensure adherence.
- Place the coated bunuelo on a wire rack lined with paper towels to cool slightly and drain any remaining oil.
- Repeat the frying and coating process with the remaining tortillas until all are done.
- Serve the Bunuelos warm or at room temperature for optimal enjoyment.
Notes
Achieving the correct oil temperature (around 350-375°F or 175-190°C) is crucial for crispy bunuelos; too cool results in greasy treats, while too hot burns them quickly. Fry only one or two tortillas at a time to maintain oil temperature. For best adherence, coat the tortillas immediately after removing them from the hot oil. A touch of powdered sugar after coating can elevate presentation. Experiment with adding a pinch of allspice or a tiny amount of ground clove to the sugar mixture for a more complex flavor profile.