These buñuelos require some work. Once a year is definitely enough but boy are they delicious. This is another of the family’s favorite recipe from Abuela.
1/2 Pack of regular size flour bag.
3 Hefty pinches of salt.
- Mix flour and salt together
- Take out the pulp from the tomatillo into a small pot with water..
- Strain the tomatillo water.
- Add tomatillo water to the flour mix, a little at a time. You will need enough water to bring the flour together.
- Need dough well.
- Make little balls as if you were making Flour Tortillas.
You will need a large dish towel.
- Heat up a pan with Lard or cooking oil.
- Take a dough ball and pat it back and forth between your hands flattening it as if you are making a corn tortilla.
- Begin to slowly and gently pull the edges out.
- Place on your knee and continue to pull around the edges, rotating and pulling until you can’t anymore with our ripping.
- Place in your pan.
- Prick with a fork so the buñuelo doesn’t bubble up.
- Flip when browned on one side.
- Spin it around in pan slowly so it cooks evenly.
Making the Syrup
- Place 3 piloncillos in a pot. (Piloncillo is brown unrefined sugar.)
- Add 2 cinnamon sticks.
- Add enough water to cover the piloncillo.
- Bring to a boil until the piloncillo melts into the water.
Mixing Syrup with Buñuelos
- In a pan, add the syrup and let it boil.
- Then crumble the buñuelos into the syrup.
- Add as many buñuelos as you want to get the consistency you like.
- Let the syrup and buñuelo simmer together.
- Serve in a platter.
Video link for more help.