Mexican Fritters


CAll purpose flour Sugar Salt Baking powder Shortening Water Canola oil Granulated sugar Cinnamon

Mix to combine


Add salt, sugar, and baking powder. Mix to combine.

Add water


Add water to the flour mixture. Slowly mix to combine. Add more water little by little until it forms a dough. If the dough is too wet, add more flour.

Knead the dough


There is some kneading involved. This is where a good mixer comes in handy.

Roll out the dough


Take a piece of the dough, about the size of a golf ball, and roll it out.

Ready to fry


Once you’re done rolling out the dough, lay them on a kitchen towel. Cover them with another kitchen towel while they rest. Heat the oil.

Poke the dough while frying


Use a fork, and poke it several times while it’s frying. Be very careful. The oil is very hot. If you don’t poke the dough, the center will inflate and not cook.

Place on a paper towel


After you finish frying, place the buñuelo on a paper towel to drain slightly. Don’t pat them down, the oil will help the cinnamon and sugar mixture stick to the fried tortilla.

Sprinkle the cinnamon sugar


Flip the buñuelo and sprinkle the back with the cinnamon-sugar mixture.

Ready to enjoy!


In the US, you can use regular flour tortillas and fry them. However, the dough in this buñuelos recipe is sweeter than regular flour tortillas.

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