Sunday, February 28, 2010

#59 :: Buñuelos

These are a quick, easy and delicious dessert to finish off any Mexican meal. Instead of using vanilla ice cream like the recipe called for, we used cinnamon ice cream. The cinnamon ice cream makes it feel more like a Mexican dessert to me.... {reminds me of the dessert at El Chicho's Mexican Restaurant back home in Texas}!


  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 6 (8-inch) flour tortillas, whole or cut into shapes


On a plate, mix the sugar and cinnamon. In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep frying thermometer, inserted in the oil, reaches 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in about 2 to 3 minutes.) One by one, fry tortillas until golden brown. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to cinnamon-sugar mixture, turn to coat and serve.

*Cooks note: These crisps can be made ahead, sealed in cellophane bags and given as gifts!

**Cooks note: A fun way to present these crisps is to serve a couple in a bowl of vanilla bean ice cream with fresh, seasonal berries on top.

Makes 4-6 servings.

Recipe from Mexican Made Easy on Food Network

Star Rating: 5 out of 5 stars

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