Buñuelos:A New Year's Mexican Tradition

On New Year's Day, in the southern part of the U.S., people will be eating black-eyed peas for good luck. In Cuba and Spain, pork is served symbolizing progress and  in other countries legumes are a part of the New Year's meal because they resemble coins. My family heritage hails from Mexico and   buñuelos were always a part of the tradition as I grew up. My auntie, Tía Eva made a stack of them  each 1st of January, then waited for siblings, nieces and nephews to show up and have their fill. They are a cousin to the churro or perhaps even a fritter. They're deep fried, sugared and YUMMY!! I was taught to make them without a recipe so I hunted one down that resembles  what I ate in  Tía Eva's kitchen.

Mexican Buñuelos

Courtesy of Socorro Munoz Kimble & Irma Serrano Noriega

Recipe Ingredients:

3 cups flour, sifted twice 1 tbsp baking powder 1 tbsp salt 1 tbsp sugar 2 eggs 3/4 cup milk 1/2 cup butter or margarine oil for frying

Recipe Instructions:

In a large bowl, mix flour, baking powder and salt.In a small bowl, beat one tbsp sugar, eggs and butter. Stir in milk. Add milk mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20 balls. Cover and let stand for 30 minutes.Heat oil one-inch deep in large skillet to 360 F.Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry buñuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm, or drizzle with one of the following syrups. These can be frozen. Wrap separately in freezer bags. Defrost and place in a 350 F. oven for a few minutes to crips.(20 fritter)

I also found a video of an expert making these crispy treats. Watch the dexterity in her hands.


Whether you indulge, overindulge or exercise self-control, I wish all our CW readers a magnificent New Year. I pray that in 2011 each of you will become the woman God created you to be!!