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.
3 Tomatillos

  1. Mix flour and salt together
  2. Take out the pulp from the tomatillo into a small pot with water..
  3. Strain the tomatillo water.
  4. Add tomatillo water to the flour mix, a little at a time.  You will need enough water to bring the flour together.
  5. Need dough well.
  6. Make little balls as if you were making Flour Tortillas.

Cooking Buñuelos
You will need a large dish towel.

  1. Heat up a pan with Lard or cooking oil.
  2. Take a dough ball and pat it back and forth between your hands flattening it as if you are making a corn tortilla.
  3. Begin to slowly and gently pull the edges out.
  4. Place on your knee and continue to pull around the edges, rotating and pulling until you can’t anymore with our ripping.
  5. Place in your pan.
  6. Prick with a fork so the buñuelo doesn’t bubble up.
  7. Flip when browned on one side.
  8. Spin it around in pan slowly so it cooks evenly.

Making the Syrup

  1. Place 3 piloncillos in a pot. (Piloncillo is brown unrefined sugar.)
  2. Add 2 cinnamon sticks.
  3. Add enough water to cover the piloncillo.
  4. Bring to a boil until the piloncillo melts into the water.

Mixing Syrup with Buñuelos

  1. In a pan, add the syrup and let it boil.
  2. Then crumble the buñuelos into the syrup.
  3. Add as many buñuelos as you want to get the consistency you like.
  4. Let the syrup and buñuelo simmer together.
  5. Serve in a platter.

Abuela’s Kitchen

Video link for more help.


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