Buñuelos or Crispy Flour Tortilla Fritters are a Christmas holiday favorite here in South Texas. The ingredients are common, but no one ever refuses a serving. Crispy and sweet they were the most delicious part of my Chirstmas memories.
Buñuelos are a delicious part of Christmas
Nonethelss, there are quite a few tricks to making fresh buñuelos. What is more important is that you have experience with frying and cooking. Flour tortilla dough can be difficult to handle and frying the floppy uncooked dough can be a challenging. Make sure you are properly dressed for cooking when you make buñuelos – and wear shoes! You don’t want to get burned.
Traditionally, we make the whole tortilla shapes when making buñuelos here at the ranch. But if you are having a party, consider making smaller bite sized shapes. Or, you can simply fry the whole buñuelos and then break it up after you have fried and sugared it. The smaller pieces can make your frying session longer.
Many types of Buñuelos
There are all types of buñuelos in the world. There are some that ball-shaped and some that are soaked in syrup. Fritters around the world can differ greatly, but your favorite is always the one that you remember from your childhood. This is our regional type here in South Texas.
Every year, my grandmother would fry up a stack of these flour tortilla fritters and keep them in her pantry throughout the month of December. She could always hear me sneaking another one, as I tried to tiptoe across all of the sugar that I dropped on the floor while eating one after another. I was always caught red-handed!
I love crispy fresh warm buñuelos when the weather is chilly with a bit of drizzle. Along with a hot cup of coffee, I can’t imagine a more enjoyable breakfast or snack
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