BUÑUELOS MEXICANOS

Buñuelos Mexicanos served covered with cinnamon and sugar.

New Year’s Eve celebrations are different in Mexico.  One of the main ways of celebrating is by shooting firecrackers on the streets.  For at least an hour before midnight on December 31st there are continuous explosions and loud pops and crackles.  It almost sounds like there are a few gunshots in the mix.

There are traditional foods served during the holidays and one such food is buñuelos, Mexican fritters. These delicious thin deep fried rounds are generously sprinkled with cinnamon and sugar and served warm or cold.  We enjoyed our first buñuelos after a dinner at the church in Nuevo Progreso.

Lloyd and I are on the left side of this group of people. This is just a few of those who attended the dinner. The gift of food is on the altar.

A small group gathered at the church, each family bringing their own special dish to share with everyone.  Pastor Gerardo roasted pieces of chicken over an open charcoal fire, Catalina brought mashed potatoes, Paola brought a rice dish, another family brought grilled sausages and we provided a mixed garden salad.  At the end of the meal, Miriam brought out a large basket filled with buñuelos, crisp and freshly made by Lupita.  They were a real treat!

Later some of the young people brought in a large box of groceries, a gift to the church.  This is another nice holiday tradition, blessing the pastor and his family with food.

It was late when we all said goodnight and left the church.  It was a great night for families and for the keeping of traditions.  One of the highlights of the evening was when we were all served those buñuelos Mexicano.

RECIPE FOR BUÑUELOS

3 cups flour
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon salt
3/4 cup milk
1 egg
2 tablespoons lard or Crisco melted and cooled
2 teaspoons vanilla
vegetable oil for frying

Cinnamon sugar:

1 cup sugar
1 tablespoon cinnamon

For the buñuelos,  mix flour, sugar, baking powder and salt in medium bowl. Set aside. Mix milk, egg, lard or Crisco and vanilla in large bowl until well blended. Gradually add flour mixture, stirring constantly to form a slightly sticky dough. Turn dough out onto lightly floured surface. Incorporate additional flour, a tablespoon of flour at a time, until dough is no longer sticky. Divide dough into 16 equal pieces. Shape each into a ball. Place in bowl and cover with plastic wrap. Let dough rest 30 minutes.

Mix sugar and cinnamon in medium bowl. Set aside.

Roll each ball of dough into a 6-inch round on lightly floured surface. Stack dough rounds between wax paper or plastic wrap. Let stand 10 minutes.

Pour vegetable oil into heavy large skillet or saucepan to depth of 1 inch (about 2 cups oil). Heat oil on medium-high heat to 365°F to 370°F on deep-fry thermometer. Fry dough rounds, 1 at a time, for 2 minutes or until golden and puffed, turning once using tongs. Drain on paper towels. Sprinkle each fritter with 1 tablespoon cinnamon sugar mixture.