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How to Make Buñuelos

Food

How to Make Buñuelos

“Con Mazola, no estas sola” – you remember that commercial, right? I don’t remember my mom every buying another type of cooking oil other than Mazola. I’m not really sure that she knew about all the benefits of Mazola corn oil  – how it’s one of the healthiest oils for your heart or how it contains nutrients that have been proven to help lower your cholesterol. In fact, did you know that corn oil has more cholesterol-lowering nutrients than olive oil, canola oil or grapeseed oil? That’s a whole lot of stats and I’m positive that my mom only thought of how versatile and flavorful it is and that’s basically why, even to this day, Mazola is the only type of corn oil that we buy. We’ve even purchased the cooking spray because that one is just as good!

how to make buñuelos // livingmividaloca.com

Mazola plays into our every day life, and it’s going to play a part in our Dia de los Muertos celebration too. Our Dia de los Muertos altar will be in memory of my dad. Buñuelos were one of his favorite dishes and so we got to work and made a few over the weekend. The recipe is super simple and the results are outstanding. Everything is homemade, from start to finish, and it also happens to be a vegan recipe because it has neither dairy nor eggs. However, it does have sugar so if you’re a super strict vegan you’ll have to find a sweetener substitute.

Easy buñuelos recipe

Buñuelos Recipe

Ingredients

  • 2 cups flour
  • 3 tbsp. sugar
  • 1/2 tsp. salt
  • 2 tbsp. vegetable shortening
  • 1 tbsp. baking powder
  • 3/4 cup water, adjust as necessary
  • Mazola oil for frying

Topping

  • 1 cup sugar
  • 1/3 cup cinnamon

Ingredients for buñuelos

Directions

  1. Blend all dry ingredients and slowly add water until the consistency of the dough is stretchy and soft. There should be no obvious “holes” in the dough.
  2. Squeeze out similar size balls out of the dough. Add a bit of shortening on the outside surface of the dough balls and place them back in the bowl. Cover with dish towel and allow them to rest for 20 minutes.
  3. Add Mazola oil to pan and heat.
  4. Flatten out the dough balls into a tortillas. You have a few options to do this.
    1. Option 1 – Place a small amount of flour on your hands and basically play pat-a-cake with the dough while simultaneously stretching out the dough.
    2. Option 2 – Roll out the dough with a rolling pin until it’s the size of a regular tortilla
  5. Gently drop the raw tortilla into the hot oil and turn over until both sides are a golden brown.
  6. Take out the fried tortilla (now a buñuelo) and toss it in the sugar and cinnamon mixture.

For a condensed lesson in how to make buñuelos – see the Spanglish video below.

Video: How to make traditional Buñuelos

Traditional Buñuelos Recipe

Traditional Buñuelos Recipe

This particular buñuelos recipe is a family recipe that yields perfectly crispy buñuelos every time you make them.

This scrumptious dessert is traditionally served during the Christmas and New Year's Day holiday season.

Ingredients

  • 2 cups flour
  • 3 tbsp. sugar
  • 1/2 tsp. salt
  • 2 tbsp. vegetable shortening
  • 1 tbsp. baking powder
  • 3/4 cup water, adjust as necessary
  • Mazola oil for frying
  • Topping
  • 1 cup sugar
  • 1/3 cup cinnamon

Instructions

  1. Blend all dry ingredients and slowly add water until the consistency of the dough is stretchy and soft. There should be no obvious “holes” in the dough.
  2. Squeeze out similar size balls out of the dough. Add a bit of shortening on the outside surface of the dough balls and place them back in the bowl. Cover with dish towel and allow them to rest for 20 minutes.
  3. Add Mazola oil to pan and heat.
  4. Flatten out the dough balls into a tortillas. You have a few options to do this.
  5. Option 1 – Place a small amount of flour on your hands and basically play pat-a-cake with the dough while simultaneously stretching out the dough.
  6. Option 2 – Roll out the dough with a rolling pin until it’s the size of a regular tortilla
  7. Gently drop the raw tortilla into the hot oil and turn over until both sides are a golden brown.
  8. Take out the fried tortilla (now a buñuelo) and toss it in the sugar and cinnamon mixture.
16 Comments

16 Comments

  1. AMBER EDWARDS

    November 1, 2012 at 4:34 pm

    Oh delicious!! Being the silly Gringo family we are, we just call those cinnamon pie crust pieces. lol. But those are definitely delicious and it's nice having an authentic recipe to use now! Thank you!!

  2. Crazy Coupon Mommy

    November 1, 2012 at 4:39 pm

    great recipe! I have no idea what this is, but I want to make it – lol. Your photos are great!

  3. Liz @ A Nut in a Nutshell

    November 1, 2012 at 5:14 pm

    Now those look delectable! I can practically taste them. YUM!

  4. Emily Reviews

    November 1, 2012 at 5:36 pm

    Sounds really yummy!

  5. Martha Valencia

    May 16, 2013 at 9:25 am

    I love your blog and ur mom ! She's so cute 🙂

  6. Martha Valencia

    May 16, 2013 at 9:26 am

    And finally I found a good from scratch recipe ! 🙂

  7. Martha Valencia

    May 16, 2013 at 9:27 am

    I love your blog and ur mom ! She's so cute 🙂

  8. Rose

    December 31, 2014 at 3:54 pm

    In my home we only eat Kosher foods. And I must say this is a great recipe. The family loves Bunuelos, haven’t made them in years but will definitely will today!!! Thanks for the recipe.
    Rose

  9. Cecilia

    December 31, 2014 at 10:47 pm

    Thank you so much for this recipe. My mom recently passed away and my sister and I wanted to make bunuelos the way she made them as part of our New Year’s celebration, but we couldn’t remember the ingredients.

  10. Evelyn

    October 21, 2015 at 8:18 am

    I would like to know the serving for the buñuelo recipe? Thanks

    • Pattie Cordova

      October 21, 2015 at 8:13 pm

      I forgot the exact serving – but it makes A LOT. At least 20.

  11. sharon

    December 31, 2015 at 8:04 pm

    We used splenda instead and they came out great ! Thanks

  12. sharon

    December 31, 2015 at 9:26 pm

    I used dplenda instead of sugar came out oh so good!!!

  13. Bert Macland

    October 22, 2018 at 3:10 pm

    This was a great recipe! It was a simple but tasty food to make!

  14. Bert Macland

    October 22, 2018 at 3:13 pm

    This was a very easy but tasty recipe!

  15. Pingback: The VegNews Guide to a Vegan Mexican Christmas – allfoodsmagazine.com

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