Found primarily around the Christmas season, nothing screams fiesta louder than buñuelos. One of my favorite street foods, it is not uncommon to stumble upon these heavenly fritters at Mexicans festivals or fairs. Buñuelos’ capricious shapes may vary depending on geography. Personally, I am most familiar with round-shaped buñuelos – their bumpy and wavy landscape as though thoughtfully designed to hold just the perfect amount of honey, cinnamon or sprinkled sugar.
Similar to beignets or funnel cake, these delicious bites of fun are difficult to replicate. I like this recipe because it is a fast and easy way to bring these festive Mexican treats home year-round, wherever home may be.
Makes 8 servings
1 cup honey
8, 8-inch flour tortillas
Oil for frying (canola or vegetable oil)
1 cup crème fraiche
1 tsp cinnamon
Cut out each tortilla with 4″-inch round cookie cutters. Fold each side of the cut out piece over on opposite sides so as to allow both folds to meet in the center, forming a pocket. Heat 1-inch of cooking oil in large skillet. Once hot, fry each tortilla pocket until golden brown. Place on paper towels to drain excess oil. Let cool. Next, place ½ cup honey in a small bowl. Once tortillas are cool, carefully brush each one with honey.
In a small saucepan over low heat, warm the remaining ½ cup of honey until easily stirred. Add crème fraiche and cinnamon. Continue stirring until all ingredients have thoroughly combined. Serve buñuelos drizzled with the honey cream or on the side for dipping.
*For a fun, festive look, you can cut tortillas out using 2” to 4”-inch star cookie cutters.
Recipe by Ericka Sanchez, Food Expert and Author of the Blog “Nibbles and Feasts”, courtesy of the National Honey Board