Alright, so you know when you are out chowing down on a delicious meal at your favorite Mexican restaurant and you just want one more bite of that taco and you are just stuffed? What about when the waitress brings the check and asks if you’ve saved room for dessert, and you want to say yes, but fear they may have to roll you out of the restaurant if you give in?
So I was about at that point last Friday afternoon, after enjoying a big enchilada style burrito, but longed for a sweet piece of flan or crispy deep fried ice cream.
So what did I go and do? I made a version of my own at home. Satisfying my long lasting craving for bunuelos and deep fried ice cream rolled into one whole wheat and frozen yogurt treat.
The technique is simple really.
12 medium whole wheat tortillas
Canola oil for frying
2/3 cup ground cinnamon
1 1/3 cup granulated sugar
1 piece Piloncillo cone or 1 cup dark brown sugar packed
1 cup water
1/2 stick cinnamon
You just fry 12 whole wheat tortillas,
one a time.
And immediately dip them in a platter full of cinnamon and sugar and coat them well.
Meanwhile you bring some water, a cinnamon stick and a piloncillo cone or dark brown sugar (which is basically what a Piloncillo is-sold in the produce section) to a simmer and cook and stir until thickened into a candy glaze.
After lining up all the sugared tortillas…
…you immediately drizzle them with the piloncillo glaze-yum!
My favorite part of all? Eating these bad babies! I love cracking one of these fresh bunuelos into a bowl and topping them with vanilla frozen yogurt, strawberry glaze, whipped cream and more cinnamon and sugar. But these are great with a cup of coffee or a fresh Greek yogurt 😉
Can you see why I can’t resist these crispy flat breads? I mean, look at all that sweet coating!
Yep, these are pretty darn good!
Now on to the recipe 🙂
Whole Wheat Buñuelos with Candied Piloncillo Glaze and Sundaes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Number of servings: 12
These bunuelos are great with a morning cup of coffee. Or broken in a bowl and topped with vanilla ice cream or frozen yogurt, strawberry or chocolate syrup, whipped cream and additional cinnamon and sugar. Store bunuelos in a ziplock bag at room temperature for up to one week.
- 12 medium whole wheat tortillas
- Canola oil for frying
- 2/3 cup ground cinnamon
- 1 1/3 cup granulated sugar
- 1 Piloncillo cone
- 1 cup water
- 1/2 stick cinnamon
- Bring the oil to 375F in a skillet at least the diameter of the tortillas.
- In a large pie platter, mix together the granulated sugar and ground cinnamon.
- In a medium sauce pan bring the water, piloncillo cone and cinnamon stick to a simmer. Cook and stir until thickened to a candied glaze, but not reaching hard crack stage.
- Meanwhile, fry each tortilla one a time in the hot oil, flipping it over as needed to lightly brown each side, then immediately dip and coat the tortilla in the cinnamon and sugar mixture and lay on a paper towel to cool slightly.
- After all the tortillas are fried and coated, the piloncillo glaze should be done. Immediately drizzle each tortilla evenly with the glaze and serve as desired.
How do you plan on digging in to these?
You may also enjoy Slow Churned Light Horchata Ice Cream