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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a mixing bowl add the flour and the boild water (now just warm), kneaded until the dough is soft. | 2. Make small balls with the dough and let it rest for half an hour, then using a rolling pin make thin "tortillas" and let them air for and additional hour. | 3. When the time is up, heat up the oil in a skillet, and deep fry the buñuelos. They will brown instantly, turn once and put aside immediately to drain over paper towels. | 4. MIEL/SYRUP: | 5. Bring all the ingredients to a boil on low heat, for about 25 minutes. | 6. The buñuelos are served with the syrup on top, alonside a warm "Champurrado.". | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	3	cups		1734.84	379.8162	28.203000000000003	6.7308
water	3	cups	boiled	1656.0	39.888000000000005	16.488	171.648
oil	2	cups		3591.6	0.0	1.148	407.86800000000005
water	4	cups		0.0	0.0	0.0	0.0
brown sugar	2	lbs		3447.3061	889.8586	1.0886	0.0
clove	3	cloves		-	-	-	-
cinnamon	4			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.