When I was a kid I use to love visiting my grandmother over summer vacation. My mother and I would fly to a far away city and stay for weeks. We would go fishing for crawdads, take day trips to Juarez, and visit long-lost relatives. My grandmother spoke no English, and I spoke no Spanish; so it was always an adventure. My grandmother was a gifted baker--she made the best bread pudding, and prize winning peach cobbler. Today I'll be sharing one of her less glamorous recipes. Cinnamon Chips. Ok, I just made that name up. The authentic version is called a Bunuelo; but, I'm pretty sure real buluelos aren't made with flour tortillas...
You'll need: Flour tortillas, sugar, cinnamon, and oil
Cut the tortillas or leave them whole...I like 'em chip-shaped
While the oil is warming up, combine the cinnamon and sugar in a bag
Kick the kids out of the kitchen. Heat about an inch of oil--if you use a deep pot there is less mess from popping and splattering. When its hot, put in a few pieces--just don't crowd the pan
Flip 'em over and take them out to drain on a few paper towels
Don't let yours burn like mine. After a few seconds of draining, drop them in the bag and shake around to coat
Try them with a drizzle of honey
Sugar, on fat, on flour. Love it.
After the oil has completely cooled you can strain out all the little bits and use it again. I like to use a mason jar with a coffee filter that's secured with a band. No need to clean up a strainer--my kind of cooking!
Whew. Now that dessert is out of the way I can start thinking about dinner!
- 6 Flour tortillas
- 1 c sugar
- 1 Tbs cinnamon
- cooking oil
- Heat oil in deep pot
- Cut tortillas and set aside. Combine cinnamon and sugar
- Cook tortillas until golden, set aside to drain
- Coat tortillas with cinnamon sugar