I already know, this post is going to strike a lot of discussions. You see, Buñuelos are one of those foods and terms that seem to vary, not only from culture to culture but region to region. So, understand now, I am giving you “my” family recipe, which is really just like that of our flour tortillas, just fried. No rocket science, just a few simple ingredients, a little elbow grease, and a whole lot of love! Buñuelos are a treat in our house and I hope they become one in yours too.

Buñuelos:

3 cups unbleached flour – $.50
1 1/2 tsp baking powder – pantry
1 1/2 to 2 tsp salt (adjust to your taste) – pantry
4-6 Tbsp. vegetable shortening (I prefer lard, but reduce to 3-4 Tbsp) – $.30
about 1 1/4 cups very warm water, almost hot
2 cups oil – $.85
Optional: 1/2 cup sugar and 1 tablespoon cinnamon

COST: $1.65

Mix dry ingredients in a large plastic or metal bowl. Add shortening or lard.  Using your fingers, squeeze or cut in lard. You want the mixture well incorporated.

Next add very warm water, a little at a time, mixing with one hand, until your dough is soft and not sticky. You don’t need steaming hot water, but pretty warm. Not cold or luke warm.

Knead the dough/masa for a few minutes. Do NOT over mix! Masa should be soft and not sticky.

Once you have your dough ready, you can heat your oil in a fry pan. Just make sure the oil is about an inch deep, minimum. Temp should be medium high.

Pull off pieces of dough to form small balls. You can pinch them down with your hands a bit to make them flat, then roll out the dough with your rolling pin. You will roll from the center of the ball and up, center and down. When you have a flat, tortilla shape, make a hole in the center and place the flattened, tortilla shaped dough in the hot oil.

After Buñuelo is browned and crisp on one side, lift and turn it over using metal tongs.

While Buñuelo is cooking, continue prepping the next ball of dough. As Buñuelos cook, place on plate covered with paper towels to drain excess oil.

We make 3/4 of the batch regular and save the last 1/4 to do with sugar and cinnamon. The best treat ever!

Simply make your tortilla shape out of the dough and cut the circle in fours. Fry as usual, then coat in a mixture of sugar and cinnamon. We use a simple brown lunch bag to shake them in. Just make sure you place Buñuelos in the sugar and cinnamon mixture right after they fry. Be care, they’re hot, but you have to do it this way. The oil will help the sugar mixture stick.

Now, enjoy! Two times!

GRAND TOTAL: $1.65