Friday, December 31, 2010

New Year's Eve-Making Bunuelos Mexicanos

In the world of the fritter there are many variations of the bunuelo.  I have fond memories of our mom packing up to go spend this day with her mother, our grandmother, which was also our grandma's birthday.  They would spend the day chismiando (gossiping), drinking weak coffee, and making bunuelos.  My mom would come home before midnight with a plateful of bunuelos just before the ball would drop in Time's Square or at least when it was airing for the central time zone.  Sometimes our mom would make them for us at home.  I remember a house filled with smoke (the oil in the pan would get dirty) and the aroma of cinnamon.  There are two things I would have serious guilt about not having for my family around New Year's Eve and Day....bunuelos for the eve and black eyed peas for the day.  I now have a check on both of those things!


Bunuelos Mexicanos

Ingredients:
2 c. flour
dash of salt
app. 1 c. cold water





Combine the flour and salt in a large bowl and add enough cold water to gather the flour and salt into a ball of dough.  I used approximately 1 cup cold water.  The dough will still be a bit sticky so you can add a little flour at a time until the dough starts to slightly leave your fingers.




Break off a small portion of dough about 2 inches in diameter and roll out on a floured surface with a rolling pin.  Stretch out the flat piece of dough with your hands to make a thin flat "tortilla."  Be careful not to stretch too much and rip your dough.



Next pour vegetable oil in a skillet.  My oil was about 1/2 an inch from the bottom.  You will be frying the flat "tortillas" in the oil so use tongs and turn on your vent hood to the high setting.  You might even need to crack a window open just a bit to vent your kitchen.  Luckily I didn't need to do this!  Fry each "tortilla" about 30 seconds on each side until they are a golden brown.  If it doesn't seem cooked enough or isn't crispy yet let it fry a bit longer.




Drain the bunuelos on a paper towel lined plate.  Sprinkle a mixture of cinnamon and granulated sugar on both sides of each bunuelo.  Enjoy!


From our home to yours have a Safe
and Happy New Year!













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