Sunday, September 30, 2012

Cinnamon Chips

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 
  1. Heat oil in deep pot
  2. Cut tortillas and set aside. Combine cinnamon and sugar
  3. Cook tortillas until golden, set aside to drain
  4. Coat tortillas with cinnamon sugar