Classic Buñuelos (Flat, Fried Dough)
Servings: About 12 buñuelos
Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 20 minutes
Total Time: ~1 hour 10 minutes
Ingredients:
For the Dough:
-
2 cups all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon salt
-
1 tablespoon sugar
-
2 tablespoons butter (softened)
-
1 egg
-
1/3 to 1/2 cup warm water (add gradually)
-
1 teaspoon vanilla extract (optional)
For Frying:
-
Neutral oil (vegetable, canola, or corn oil)
For Topping:
-
1/2 cup sugar
-
1 to 2 teaspoons ground cinnamon
Optional: Serve with piloncillo syrup or honey
Instructions:
1. Make the Dough
-
In a large bowl, mix flour, baking powder, salt, and sugar.
-
Add softened butter and mix until crumbly.
-
Add the egg and vanilla, then gradually mix in warm water until a soft, elastic dough forms (not sticky).
-
Knead for 5–8 minutes until smooth.
-
Cover with a damp cloth or plastic wrap and let rest for 30 minutes.
2. Divide and Roll
-
After resting, divide dough into 10–12 equal balls.
-
On a floured surface, roll each ball into a thin, flat circle — about 6–8 inches wide. The thinner, the crispier.
3. Heat Oil
-
In a deep pan or skillet, heat 1–2 inches of oil over medium-high heat (350–375°F or 175–190°C).
4. Fry
-
Fry one buñuelo at a time for about 30–45 seconds per side, or until golden and puffed in spots.
-
Remove and drain on paper towels.
5. Coat
-
While still warm, toss or sprinkle each buñuelo with cinnamon sugar.
Optional Syrup (Piloncillo or Brown Sugar Syrup):
Ingredients:
-
1 cup water
-
1 cup piloncillo (or dark brown sugar)
-
1 small cinnamon stick
-
1 whole clove (optional)
-
Strip of orange peel (optional)
Directions:
-
Simmer everything together in a saucepan over low heat until thickened (about 10–15 minutes).
-
Drizzle over buñuelos before serving or serve on the side.
Let me know if you’re looking for the Colombian, Spanish, or Filipino version — they’re quite different.
You said:
ChatGPT said:
Here’s a complete and traditional Mexican tamales recipe, focusing on red chile pork tamales — one of the most classic types. This version includes masa dough, red chile pork filling, and how to wrap and steam them properly.
Mexican Tamales (Red Chile Pork)
Yields: About 25–30 tamales
Prep Time: 1 hour
Cook Time: 1.5–2 hours
Total Time: 2.5–3 hours (plus soaking time for husks)
Ingredients:
For the Corn Husks:
-
30 dried corn husks
-
Warm water (for soaking)
For the Pork Filling:
-
2.5–3 lbs pork shoulder or butt, cut into large chunks
-
1/2 onion
-
3 garlic cloves
-
Salt to taste
-
Water (for boiling)
For the Red Chile Sauce:
-
5–6 dried guajillo chiles, stemmed and seeded
-
2–3 dried ancho chiles (optional, for deeper flavor)
-
3 garlic cloves
-
1/2 teaspoon cumin
-
1/2 teaspoon dried oregano
-
Salt to taste
-
1–2 cups pork broth (from cooking the meat)
For the Masa (Dough):
-
4 cups masa harina (Maseca for tamales, not tortillas)
-
1.5 teaspoons baking powder
-
1 teaspoon salt
-
1 cup lard (traditional) or vegetable shortening
-
2.5–3 cups warm pork broth or water
Instructions:
1. Soak the Corn Husks
-
Soak husks in warm water for at least 1 hour, until soft and pliable.
-
Place a heavy plate on top to keep them submerged.
2. Cook the Pork
-
In a large pot, add pork, onion, garlic, and salt. Cover with water.
-
Simmer for about 1.5 hours, until pork is tender and shreds easily.
-
Remove pork, shred it, and reserve the broth.
3. Make the Red Chile Sauce
-
Toast chiles lightly in a dry pan (30 seconds each side).
-
Soak them in hot water for 20 minutes until soft.
-
Blend soaked chiles with garlic, cumin, oregano, salt, and 1–2 cups of the reserved pork broth until smooth.
-
Strain sauce if needed for smoothness.
-
In a pan, simmer the blended sauce for 10 minutes. Add shredded pork and cook for another 10 minutes until well coated.
4. Prepare the Masa Dough
-
In a large bowl or mixer, beat the lard or shortening until fluffy (2–3 minutes).
-
In a separate bowl, mix masa harina, baking powder, and salt.
-
Gradually add masa mixture to the lard, alternating with warm broth, beating until you have a soft, spreadable dough.
Test:
Drop a small piece of dough into a cup of water. If it floats, it’s ready. If not, keep mixing or add a bit more fat or broth.
5. Assemble the Tamales
-
Pat husks dry. Spread 2–3 tablespoons of masa onto the center of each husk (rough side up), about 1/4 inch thick.
-
Add 1–2 tablespoons of pork filling down the center.
-
Fold the sides of the husk inward, then fold the bottom up. Leave the top open.
6. Steam the Tamales
-
Set up a steamer with water below the rack.
-
Stand tamales upright, open end up, packed gently but not tightly.
-
Cover with a damp towel or extra husks, then lid.
-
Steam for 1.5 to 2 hours, checking water level occasionally.
-
Tamales are done when the husk peels away cleanly and the masa is firm and cooked through.
7. Serve
-
Let tamales rest 10 minutes before serving.
-
Serve with salsa, crema, or just as they are.
Storage:
-
Refrigerate: Up to 1 week
-
Freeze: Up to 3 months
-
Reheat by steaming, microwaving wrapped in a damp paper towel, or using a skillet with a bit of water and a lid.
Let me know if you’d like a variation like green chile chicken, sweet tamales, or cheese and jalapeño.
