I LOVE buñuelos. Like, a lot. We usually eat the "from scratch" version every New Year's, but our typical way to enjoy them is the fast, easy approach.
Traditional buñuelos are made from balls of dough, flattened out and fried to a crisp before being tossed in cinnamon sugar. The dough is VERY similar to flour tortilla masa, making store-bought flour tortillas an awesome substitute and shortcut!
Buñuelos in their original state are an amazing companion to a hot cup of coffee or hot chocolate. This jazzed up, decadent version would be a fun addition to your next party, family night or football snack table!
A little note about your tortillas:
Buñuelos have a delightfully thick and crisp texture that can't quite be achieved with a thinner tortilla. If you can find a "chubbier" tortilla, (often called a "gordita" on the package), go for those. My absolute favorite tortillas for this are La Tapatia's Gorditas. If you're unable to find them (or their Sol de Oro brand which is also perfect for this), you can purchase them HERE.
Hard to photograph, easy to eat.
4 thick flour tortillas
1 cup sugar (I used turbinado)
1 tbsp cinnamon (I used ground ceylon cinnamon sticks)
1/2 cup peanut butter
1 tbsp honey
1 tbsp oil
1 tsp vanilla (Molina, always!)
1 disk Abuelita chocolate (you wont use the whole thing...but it's up to you how much you use.)
Peanuts for garnish (optional)
Enough oil for frying (I used about a cup)
Cut the tortillas into triangles. You can do 4 large pieces from each tortilla or 8 smaller ones.
Combine your sugar and cinnamon. If using a coarser sugar like turbinado, you may want to run it through the blender to make it finer. Place cinnamon sugar in a shallow dish.
In a small sauce pan, combine the peanut butter, honey, 1 tbsp of oil and 1 tsp of vanilla. Heat over the lowest setting on your stove to melt everything together without *cooking* it.
Heat your frying oil over medium to medium-high heat. You may have to adjust as you cook to prevent burning.
Fry each tortilla triangle until crisp and golden on each side. I use a small amount of oil, so flipping was required. If you use more oil, flipping may not be necessary.
As soon as you remove them from the oil, drop them in the cinnamon sugar and toss to coat. Repeat with remaining tortilla pieces.
Place your completed buñuelos on a plate, drizzle with the now warmed peanut butter sauce and use a grater to apply as much Abuelita as your little heart desires. Top with peanuts if you wish. <3
If you try this, or any of my recipes, I'd love to hear all about it! Please sure to post it on Instagram and tag me @oursupperstories! We'd love to have you join our fun and flavorful community!
We just sent you an email. Please click the link in the email to confirm your subscription!
OKSubscriptions powered by Strikingly