Crispy, golden-brown, and dusted with cinnamon sugar – Mexican buñuelos are a festive treat that embodies the warmth and joy of the holidays. These delightful little fritters, a staple in many Mexican celebrations, boast a delicate, almost airy texture that belies their simple ingredients. The subtle sweetness, punctuated by the fragrant spice of cinnamon, makes them irresistible, a perfect accompaniment to a steaming mug of hot chocolate or atole. Their captivating aroma alone is enough to transport you to a cozy kitchen filled with family and laughter.
From humble beginnings, using just flour, water, and a touch of lard, these humble treats transform into culinary magic. Their crunchy exterior and soft interior are a testament to the perfect balance of frying technique and a simple yet flavorful dough. Ready to experience the magic firsthand and create these crispy delights for yourself? Let’s dive into the step-by-step guide below to making perfect Mexican buñuelos.
Tools Needed
- Pot
- Mixing bowl
- Plastic bag
- Comal or frying pan
Ingredients
- All-purpose flour: 1 kg (or 2 1/2 cups)
- Water: 2 1/2 cups
- Butter: 113g (slightly less than a stick)
- Tomato peel
- Sugar: 1 tablespoon
- Salt: 1/4 teaspoon
- Vanilla extract: 1 teaspoon
- Guavas
- Oranges: 2 slices
- Piloncillo
- Cinnamon stick
- Vegetable oil or shortening
Step-by-Step Instructions
Step 1. Prepare the Dough
- In a pot, combine boiling water, sugar, salt, and tomato peel (optional). Let it boil for a short time, then remove from heat and let it cool slightly.
- In a large bowl, combine flour and cooled water mixture. Add the butter and vanilla extract. Mix until a soft dough forms.
- Knead the dough until smooth and soft, then place it in a plastic bag and let it rest for 10-15 minutes.
Step 2. Fry the Buñuelos
- Form the dough into small balls and flatten them into discs (tortillas) or fritters. Cover with a plastic bag to prevent drying.
- Optionally, you can lightly cook the fritters on a comal before frying. This helps to firm them up.
- Fry the fritters in hot oil until golden brown on both sides. Remove and drain on paper towels.
Step 3. Make the Honey Syrup
- In a separate pot, prepare the honey syrup by dissolving piloncillo with cinnamon, guavas, and orange slices. Simmer until the piloncillo is dissolved.
Step 4. Coat and Serve
- For some fritters, coat them in a mixture of sugar and cinnamon. For others, dip them in the honey syrup.
Read more: Crispy Fish Tacos Recipe: Easy Fried Tilapia Tacos
Tips
- If you don't have tomato peel, you can just use water, sugar, and salt.
- You can use lard, vegetable shortening, or oil instead of butter for frying.
- Adjust the size of your fritters according to your preference.
- Covering the fritters with a plastic bag after forming and before frying helps keep them from drying out.
- You can adjust the ingredients of the honey syrup, for example only using oranges or another fruit.
Nutrition
- Calories: approximately 4100-4500
- Fat: approximately 200-230g
- Carbs: approximately 550-600g
- Protein: approximately 30-35g
FAQs
1. Can I use vegetable oil instead of lard for frying the buñuelos?
Yes, you can substitute vegetable oil for lard, but lard gives the buñuelos a richer flavor and crispier texture. If using oil, ensure it's a high-heat oil with a neutral flavor.
2. How do I store leftover buñuelos?
Store leftover buñuelos in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. They may soften slightly over time.
Making Mexican buñuelos is a rewarding experience, bringing the warmth of tradition into your kitchen. These crispy delights are sure to become a cherished part of your holiday celebrations, impressing family and friends with their irresistible flavor and satisfying crunch. So gather your ingredients and embark on this delicious culinary adventure!