Peel the skins off of the tomatillos. Clean skins with water.
Place the skins in 2 cups of water in a small pot and cook for about 10-15 minutes
In a bowl mix together 2 cups flour, baking powder, salt
Once the tomatillos skins are cooked let the mixture cool down to lukewarm temp
Measure out 1 cup of the tomatillo broth
Add about 90% of the cup into the flower and mix together. Add the remaining broth if needed to bring all of the flour together into a dough ball.
Flour a flat surface and knead the dough for about 10 minutes or until the dough is soft and no longer sticks to your hands.
Put dough in a bowl and cover the top with plastic wrap and let sit for 10 minutes.
In the meantime prepare your sugar mixture. If you’re only using sugar and cinnamon use 1 cup of sugar and 1 tablespoon of cinnamon. If using the flavored powder as well split the sugar into two 1/2 cups and use 1 tablespoon of cinnamon for 1 and 1 packet in the other part of sugar.
Split your dough into 1 tablespoon and roll out into balls. As you’re making these cover the balls with plastic wrap to prevent the dough from drying
With a rolling pin (or wine bottle) roll out your balls into flat round tortilla like shapes. Make the dough as thin as possible without ripping it.
You can stretch the dough using your knee or hands
Once done rolling out all the dough balls let sit and dry for about 10 minutes (this prevents the bunuelos from soaking up a lot of oil when frying)
Preheat 2 cups of oil into a pan (may need less or more depending on the size of your pan)
Place the bunuelo into the pan and use a spoon to pour oil onto the top of the surface. Cook until light golden brown on each side.
While the bunuelo is hot sprinkle your sugar mixture on both sides
Enjoy! If you have leftovers be sure to store in a sealed ziplock bag to prevent them from going stale.