Mexican tortillas Buñuelo

Ingredients:

Piloncillo sugar syrup

• 3.5 cups of water
• 1 large stick of piloncillo (about 350 g)
• 1 cinnamon stick
• 6 guavas, chopped or quartered
• 1/3 teaspoon anise seeds
• 1/4 part orange peel

Buñuelo

• 2 cups of flour
• 1 teaspoon baking powder
• 1 tbsp. sugar
• 0.5 tsp salt
• 1 egg
• 1 tbsp (15 g) melted and cooled butter
• About 3/4 cup warm water*
• 1 tsp vanilla essence **
• About 2 cups of vegetable oil for frying
• Sugar for sprinkling

Preparation:

1. Sugar syrup

   
   In a medium saucepan, add 1 cup of water and a piloncillo stick. Heat over medium heat until the piloncillo dissolves and turns into a liquid caramel.
2. Carefully add the remaining water, cinnamon stick, guava, anise seeds, and orange peel and bring to a boil. Cook for about 6 minutes, stir, and cook for another 4 minutes. Then remove from the heat and set aside for later use as a topping for buñuelos.
3. If you prefer a thicker consistency, simmer the syrup longer until it reaches your desired thickness. The syrup can be stored in the refrigerator for up to 1 week.
   
   Serve the syrup warm or at room temperature.

4. Mexican Buñuelos

   
   In a large bowl, combine flour, baking powder, 1 tablespoon sugar and 0.5 teaspoon salt.
5. Make a well in the center and add the egg, melted butter, and vanilla. Mix until the mixture resembles coarse flour. Slowly add water, 1 tablespoon at a time, kneading until a soft and smooth dough forms. This should take no more than 5 minutes. Cover the dough with a kitchen towel and let it rest for 30 minutes.
6. While the dough is resting, prepare your work area by getting out a rolling pin, a large plate lined with paper towels or open paper bags, flour for working with the dough, and a large frying pan with vegetable oil.
7. Divide the dough into 12 small balls. Heat 2 cm of vegetable oil in a large frying pan.
8. Place one ball on a floured work surface and roll it out with a rolling pin. Roll each ball as thinly as possible without damaging the dough.
9. To further stretch the buñuelos, place the dough on an inverted bowl or clay pot covered with a thin towel and very gently pull the edges. The buñuelos should be thin, almost translucent. Before frying, sometimes place them on a towel spread on the table to prevent the tortillas from touching. This will allow the buñuelos to dry out and become even crispier, and will also absorb less oil during frying.
10. Fry the buñuelos in hot oil until golden and crispy. This will only take a few seconds. Transfer them to a plate lined with paper towels to drain excess oil. Serve warm or at room temperature and sprinkle with sugar. If you don't sprinkle them with sugar immediately, they will remain just as crispy the next day; just add sugar before serving. If you prefer your buñuelos warm, reheat them in the oven at a low temperature for 5 minutes. Now it's time to prepare the buñuelos. hot chocolate.
    
    

    Note

    
    * Anise tea is often used instead of plain water and vanilla, giving buñuelos a sweet aroma. To make anise tea, pour 1.5 cups of water into a small saucepan, bring to a boil, add the anise seeds, and let cool. Strain and use only the amount needed for the dough.
    
    ** You can also use orange liqueur or essence instead of vanilla.