Light discs of sweetness that are simple to make. This short-cut version of making buñuelos will have you making them in no time. You can serve these mini buñuelos with a side of warm honey or in a bowl with Mexican vanilla ice cream drizzled with honey.
On a plate, add the sugar and cinnamon and mix with a fork until well blended, transfer the sugar-cinnamon mixture in a small paper bag. Set aside.
On a flat surface, stack the tortillas (or individually) and using the cookie cutter, cut 6-7 circles from each tortilla. Stack and set aside.
Line a plate with paper towels for draining the buñuelos when they come out of the oil.
In a small-medium sauce pan, heat oil over medium- high heat until it reaches 350 degrees (if using a food thermometer). If you do not have a thermometer, you can slip a little piece of tortilla in the hot oil, if it crisps up and turns brown quickly, then the oil is ready to use. Slip 2 to 3 tortilla disc into the oil, gently flipping over after 5 -6 seconds or until the bottom begins to turn a light golden brown. Once flipped, it will only take 2 -3 seconds on the other side to brown. Remove with a slotted spoon onto the lined paper towel plate. Repeat the process. While the tortilla rounds are still warm, place 4 to 5 at a time in the paper bag (or storage container with lid) and lightly shake, coating your buñuelos with the sugar-cinnamon mixture. Transfer buñuelos onto a serving plate with a warm side of honey for dipping or drizzling.
Makes: approximately 20-21 buñuelos
"This is a perfect sweet treat to make for a baby shower or any quaint event!”
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