Mexican Bunuelos Recipe. My mother is from Pachuca, a small Mexican town. She used to make these when I was little. She would have me come to her when I got home from school. She would then make them for me. She was very dedicated to my care and made sure I had a good home. It was always a great feeling to know that my mother is just a short distance from me.
These lovely little pastries are the perfect sweet treat for the summer. They just happen to be filled with delicious, creamy cheese, and I find it hard to stop eating them. They are so simple to make, and they can be made ahead of time, so there is no excuse to be short of bunuelos this summer.
This week, I’m going to share a Mexican Bunuelos Recipe. These tiny, eggless pastries are traditional to many Latin American countries. The dough is made with butter and lard and they’re best eaten warm, straight out of the oven. They’re a great snack to make, especially for breakfast, and they’re also great served with a nice cup of hot coffee.
We like a variety of Mexican dishes, including tamales, empanadas, and chile hot chocolate. Bunuelos, on the other hand, are unfamiliar to many people. Mexican bunuelos are light, airy, and crispy sweet fried fritters. Who doesn’t like a tasty fritter? It’s also a simple dessert to prepare, something you can do right after supper. Simply combine all of your batter’s components, such as flour, sugar, and eggs, then sieve to eliminate any lumps. Fry till golden brown and serve with a cinnamon sugar sprinkle! Mexican Bunuelos are traditionally served during Christmas and New Year’s Eve, but they’re so delicious that you’ll want to eat them all year!
What exactly are Bunuelos?
Bunuelos are cinnamon-sugar-dusted fried dough fritters from Mexico. They’re typically flattened into different forms, such as flowers or stars, or served as flattened disks, using a bunuelos tool. They’re popular in Mexican homes during Christmas and New Year’s. While a classic recipe exists, there are many variants.
What makes Bunuelos and Sopapillas so different?
Bunuelos, unlike Sopapillas, are prepared using eggs. They’re also lighter and have a different form. Sopapillas are fried dough balls that are soft and delicious. It’s served piping hot. Bunuelos, on the other hand, are often served cold and have a flakier texture.
Ingredients for Bunuelos
The texture of the batter is determined by the dry components flour, sugar, salt, baking powder, and cinnamon.
The wet components, such as water, milk, vanilla, and eggs, not only provide moisture but also taste.
Oil for frying – choose an oil with a high smoking point (not olive oil!) since it is better for frying.
Cinnamon sugar is used as a garnish. For a stronger taste, add additional cinnamon.
How to Make Bunuelos in Mexico
Whisk together all of the ingredients until the batter is totally smooth. To eliminate any lumps, strain the batter through a sieve. Fry tiny quantities of dough in heated oil using the bunuelos tool until golden brown. Enjoy it with a sprinkling of cinnamon sugar! When eaten cold, the bunuelos are just as delicious.
Use the bunuelos tool to hold the bunuelos down during frying to avoid them from puffing up too much. In addition, both sides will fry at the same time, cutting down on cooking time!
As soon as the bunuelos are removed from the heated oil, sprinkle them with salt. The sugar will not cling to the bunuelos if they are allowed to cool too much.
Bunuelos are best prepared and served right away, so don’t make them ahead of time.
Variations on Bunuelos
Colombian: white cheese is included into the batter and served with dulce de leche.
Mexico: cinnamon sugar on top.
Made with cassava flour and grated cheese in Nicaragua.
Cuban: it’s shaped like an eight. Cassava and malanga are used in the bunuelos dough, which is served with anise caramel.
What to serve with Bunuelos de Mexico
You may alternatively serve the bunuelos with honey or piloncillo syrup if you don’t want to use cinnamon sugar. With a cup of steaming Mexican Hot Chocolate, serve the fried bunuelos!
Bunuelos: How to Store Them
For up to 3 days, keep the Mexican Bunuelos in an airtight container lined with a paper towel at room temperature. You may keep them in the fridge for longer, but the crunchiness will be lost.
Combine the flour, sugar, salt, baking powder, vanilla, water, oil, eggs, and a little milk in the following order: flour, sugar, salt, baking powder, vanilla, water, oil, eggs, and a little milk.
Blend the ingredients until it is completely smooth.
Remove any lumps from the mixture by straining it.
Fill a saucepan halfway with oil and heat it until it is extremely hot. Prepare your batter and bunuelo tool in the meanwhile.
Place the bunuelo tool in the batter so that the batter adheres to the tool’s end. Return to the oil as soon as possible and extract it with a slotted spoon.
To make various forms, use additional bunuelo tools.
Sprinkle the sugar and cinnamon over the bunuelos.
To drain excess oil, place the fried bunuelos on a double sheet of kitchen towel paper—this will make them extremely crispy!
Bunuelos are a favorite snack of ours and we love to make them in any shape or size. We usually make them in fun shapes and sizes for our kids, but it was time to make it even more creative. We were blown away with the deliciousness of these treats and you will see why.. Read more about authentic mexican buñuelos recipe and let us know what you think.
Frequently Asked Questions
What are Mexican Bunuelos made of?
Mexican Bunuelos are made of a corn dough that is then deep fried.
What is the difference between sopapillas and Bunuelos?
Sopapillas are a type of Mexican pastry, while Bunuelos are a type of Mexican bread.
What Buñuelos means?
Buñuelos are a type of fried pastry that is popular in Mexico.
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