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Buñuelos Mexicanos

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Stephanie Chavez


  • 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


  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.