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Mini Buñuelos

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
Ingredients:
 1 cup Vegetable Oil
 3 El Comal Soft Taco Flour Tortillas
 2 tbsp Granulated Sugar
 1 tbsp Ground Cinnamon
 Special equipment:Holiday shaped cookie cutters
Directions:
1

Heat oil in a large skillet over medium heat.

2

With holiday cookie cutters of 1 to 3 inches in size, cut out shapes from each tortilla.

3

Place 5-6 tortilla cut outs in oil. Fry 30 seconds on each side, carefully turning each cut out with metal tongs.

4

Transfer to a paper towel-lined plate and let cool for 1 minute.

5

Stir together sugar and cinnamon in a medium plate. Place fried tortilla cut outs in cinnamon sugar mixture and cover evenly using a spoon to sprinkle. Serve.

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Ingredients

Ingredients:
 1 cup Vegetable Oil
 3 El Comal Soft Taco Flour Tortillas
 2 tbsp Granulated Sugar
 1 tbsp Ground Cinnamon
 Special equipment:Holiday shaped cookie cutters

Directions

Directions:
1

Heat oil in a large skillet over medium heat.

2

With holiday cookie cutters of 1 to 3 inches in size, cut out shapes from each tortilla.

3

Place 5-6 tortilla cut outs in oil. Fry 30 seconds on each side, carefully turning each cut out with metal tongs.

4

Transfer to a paper towel-lined plate and let cool for 1 minute.

5

Stir together sugar and cinnamon in a medium plate. Place fried tortilla cut outs in cinnamon sugar mixture and cover evenly using a spoon to sprinkle. Serve.

Mini Buñuelos
IngredientsDirections