I was asked to teach a Mexican cooking class and for an easy dessert, I decided to share an easy version of buñuelos. My friend Sue informed me that we would not be able to use the fryer because of some restrictions, so I decided to bake them. They turned out to be much better than the fried version that I had made many times over. Because the tortillas are brushed with oil or melted butter and then dipped in the cinnamon/sugar mixture before baking, the sugars caramelize and create this most amazing crisp glaze. I love learning new things, especially when it comes to cooking!
Yields 4 servings
10 six-inch flour tortillas
1/2 cup canola oil or melted butter
1 cup sugar
1 tablespoon cinnamon
1. Preheat oven to 350ºF.
2. Line two large baking sheets with parchment paper. Brush the flour tortillas with oil or melted butter on both sides. Dredge the tortillas through the cinnamon/sugar mixture. Slice tortillas into quarters or into strips, whichever you prefer. Transfer to the baking sheets. Make sure they do not overlap.
3. Bake in preheated oven for 16 to 18 minutes, turning the chips halfway through baking time. Let cool slightly before serving.
4. Enjoy the buñuelo chips as-is or serve with your favorite ice cream, fresh fruit, or topped with a drizzle of dulce de leche caramel.
5. Cool chips completely before storing in a plastic storage bag.
Notes: For a tastier buñuelo, try infusing the sugar with a 1-inch piece of vanilla bean (sliced open) the day before you use it.