There are two ways to prepare buñuelos either dry and crispy or drenched in piloncillo syrup. My favorite way to eat my buñuelos is by drenching them in piloncillo syrup.
Prep Time: 10 minutes
Cook Time: 55-60 minutes
Total Time: 65-70 minutes
Servings: 8-10 buñuelos
Piloncillo Syrup Ingredients
4 medium piloncillos
2 cinnamon sticks cut in half
1 small bay leaf
1 anise star
5 cups of water
- 20-25 uncooked flour tortillas
- Oil for frying
Buñuelos Piloncillo Syrup Instructions
Boil water, cinnamon sticks, anise star, bay leaf, and piloncillo pieces on medium heat for about 20 minutes.
Stir occasionally until the piloncillo has dissolved and flavors have incorporated. You will have a light sweet syrup.
Preparing Dry & Crispy Buñuelos
- In a skillet, heat about 1 inch of oil on medium high heat.
- Fry uncooked flour tortillas until crispy and golden brown.
- When frying the flour tortilla, press down on bubbles with your tongs and add more oil if needed.
- Shake off excess oil and drain with paper towels.
- If you prefer your buñuelos dry and crispy, just sprinkle some sugar or drizzle some piloncillo syrup on top after you finish.
Preparing Buñuelos Drenched in Syrup
In a skillet, set on medium heat, add about 2 cups of warm syrup along with smaller pieces of fried tortillas.
You decide how crunchy or soft you want your buñuelos (I recommend that you make the wet buñuelos in batches).
Add more syrup if you prefer them softer.
Using uncooked tortillas makes it easier, and saves you time, to make the buñuelos. Don’t worry they will be just as yummy in flavor!
You can use any leftover piloncillo syrup to make more buñuelos or drizzle it on top of fruit, pancakes or another dessert.
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