Ingredients/Equipment
- 2 1/2 cups all purpose flour
- 2 cups oil (i’m using canola)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup water
- 1 tablespoon cinnamon
- 1 rolling pin
- 4 tomatillos (optional)
- 1 packet maizena flavored powder (optional)
Steps
- 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.
