Buñuelos Mexicanos

(Updated on 12/16/2016 to include new images and affiliate links.)

I’ve got a treat for you today!  Buñuelos Mexicanos!! Have you tried these before?  The best way for me to describe these buñuelos is to say they taste similar to a churro, but they have a flaky texture like baked phyllo dough.

After consulting with one of my Tia’s about how to fry these beauties, I set out to make MY OWN buñuelos.  Spanglish Spoon style! What sets mine apart from other recipes??  Well….

Coconut oil!

Most recipes for Buñuelos Mexicanos will call for vegetable oil, and it’s probably healthier to use when you compare saturated fat content, but ya know…, some things just shouldn’t be substituted.  You are not going to believe what a difference it makes when you use this oil as opposed to vegetable oil.  It’s a wee bit pricier than vegetable oil, but trust me, it’s worth it for this recipe!

Here’s what you will need:

• 1 cup sugar
• 3 tablespoons ground cinnamon
• ¼ teaspoon ground star anise powder
• 4-8 Tortilla Land tortillas cut into 8 triangle portions. (The amount of tortillas you use depends on how many people you are serving.  4 = 32 pieces, 5 = 40 pieces, etc.)
• 1 cup coconut oil

You will also need:

• large bowl
• 10″ frying pan
• tongs
• a wide spatula
• two small cookie trays or large plates
• paper towels

First combine the sugar, ground cinnamon and anise powder in a large bowl.  Mix well then set aside.

Line one of the trays or plates with paper towels. Set that aside.

In the 10″ frying pan heat the oil on medium heat.  Check the oil when you think it’s starting to get hot by testing it with a small piece of tortilla.  If it sizzles and forms bubbles, the oil is ready.  If not, raise the heat little by little checking with a piece of tortilla each time.

By the way, please be careful with hot oil!  It shouldn’t be left sitting for too long alone because hot oil can catch on fire.  Just in case, Here is a helpful kitchen fire safety article with a video from Statefarm.

Once the oil is ready, use your tongs to slide two to three tortilla triangles into the oil, then use the wide spatula to GENTLY & SLOWLY press them down to keep them from bubbling up too much. A better one to use would be a slotted stainless steel spatula that is more commonly used for frying fish.  

They are ready when they have turned a golden brown color and become brittle and flaky (similar to baked phyllo dough, just a little thicker).

Remove them from the hot oil and place them on the baking sheet or plate lined with paper towels.  Let them sit there a couple more minutes while you fry another two or three in the oil. After the second set is done and you’ve placed them onto the paper towels, start coating the cooled tortilla chips with the sugar, cinnamon, and anise coating.  Place them on the second baking sheet or plate when done.  Continue with the rest of the fried tortilla pieces.Remember to move quick at the sugar coating stage since the oil is still on the burner.  You can slide the pan with hot oil onto another burner that is cool while you coat the tortilla chips so that it doesn’t overheat, but please remember to do so gently.  Avoid spilling that hot oil as best possible.  Better yet, recruit some help from another adult to help with the sugar coating.  That would be ideal!

Personally, I enjoyed a good handful with some hot cinnamon tea.  I even dipped a few in the tea 🙂

They are sooooo good!  And addicting!

I hope you enjoy.

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Buñuelos Mexicanos

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 people

Author Stephanie Chavez

Ingredients

• 1 cup sugar
• 3 tablespoons ground cinnamon
• ¼ teaspoon ground star anise powder
• 4-8 Tortilla Land tortillas cut into 8 triangle portions.
• 1 cup coconut oil

Instructions

1. Cooking tools you will need: large bowl, 10″ frying pan, tongs, wide spatula, two small cookie trays, large plates, paper towels.
2. First combine the sugar, ground cinnamon and anise powder in a large bowl. Mix well then set aside.
3. Line one of the trays or plates with paper towels. Set that aside.
4. In the 10″ frying pan heat the oil on medium heat. Check the oil when you think it’s starting to get hot by testing it with a small piece of tortilla. If it sizzles and forms bubbles, the oil is ready. If not, raise the heat little by little checking with a piece of tortilla each time.
5. Once the oil is ready, use your tongs to slide two to three tortilla triangles into the oil, then use the wide spatula to GENTLY & SLOWLY press them down to keep them from bubbling up too much. They are ready when they have turned a golden brown color and become brittle and flaky (similar to baked phyllo dough, just a little thicker).
6. Remove them from the hot oil and place them on the baking sheet or plate lined with paper towels. Let them sit there a couple more minutes while you fry another two or three in the oil. After the second set is done and you’ve placed them onto the paper towels, start coating the cooled tortilla chips with the sugar, cinnamon, and anise coating. Place them on the second baking sheet or plate when done. Continue with the rest of the fried tortilla pieces.

Recipe Notes

The amount of tortillas you use depends on how many chips you want per person to have. For example, 4 tortillas will yield 32 chips, 5 tortillas will yield 40, etc.

A few ways you can enjoy them are with a drizzle of piloncillo syrup, honey, whipped cream, vanilla ice cream, cinnamon tea, coffee, milk.