Mexican Buñuelos

Mexican Cuisine

Crispy Cinnamon Sugar Tortilla Crisps (Holiday Treat)
Allergens: Gluten (flour tortillas) | Dairy-Free | Nut-Free | Egg-Free
Cuisine: Mexican
Follow on Instagram: @simplycookingx

Buñuelos are a beloved holiday dessert across Mexico and parts of Latin America, especially around Christmas and New Year’s. Traditionally, they’re thin fried dough discs dusted with cinnamon sugar or served with syrup. Families often make them together—rolling, frying, and sprinkling while the kitchen smells like warm cinnamon and caramel. This version keeps the spirit authentic but makes it simpler for home cooks by using tortillas as the base. Same crunch, same nostalgia, less drama.

Ingredients (Serves 6)

Buñuelos

6 small flour tortillas (or gluten-free tortillas)
Oil for frying (or use air-fryer method below)

Cinnamon Sugar

¼ cup sugar (or coconut sugar / low-cal sweetener)
1 tsp ground cinnamon
Pinch of salt

Optional Drizzles

2 tbsp honey or agave
Piloncillo-style quick syrup:
- ¼ cup brown sugar
- ¼ cup water
- ½ tsp cinnamon
- Splash of vanilla (optional)

Instructions

Method A — Classic Fry (Best Crunch)

Mix topping: Combine sugar, cinnamon, and salt in a bowl.
Heat oil: Heat 2–3 cm oil in a pan to 175°C / 350°F.
Fry: Fry tortillas one at a time, 20–30 seconds per side, until blistered and crisp.
Drain + coat: Drain on paper towels. While warm, dust generously with cinnamon sugar.
Serve: Drizzle with honey/agave or syrup (optional).

Method B — Air Fry (Lighter)

Lightly brush tortillas with a thin film of oil.
Air-fry at 190°C / 375°F for 5–7 minutes, flipping once, until crisp.
Dust with cinnamon sugar while warm.

Quick Syrup (Optional)

Simmer brown sugar, water, and cinnamon for 3–4 minutes until slightly thick. Cool slightly, then drizzle.

Kitchen Equipment

Frying pan or shallow pot (or air fryer)
Tongs
Paper towels + cooling rack (optional)
Small bowl (cinnamon sugar)
Small saucepan (if making syrup)
Measuring spoons/cups

Dietary Substitutions & Allergen Swaps

Gluten-Free: Use GF tortillas (corn tortillas also work—crisper, more rustic).
Low-Carb: Use low-carb tortillas and a monk fruit/erythritol cinnamon “sugar.”
No Refined Sugar: Use coconut sugar or drizzle only with a little honey.
Extra Flavor: Add orange zest or a pinch of chili powder to the cinnamon sugar.

Chef’s Tips

Dust immediately: Cinnamon sugar sticks best when the buñuelos are hot.
Keep them crisp: Don’t stack hot buñuelos—steam kills crunch.
Holiday upgrade: Serve with fresh fruit, yogurt, or a small scoop of vanilla ice cream (dairy-free if needed).

Wine Pairing

Wine: Moscato, late-harvest Riesling, or sparkling rosé.
Non-alcoholic: Mexican hot chocolate, cinnamon tea, or iced horchata (dairy-free version).

Nutrition Facts

Serving Size: 1 buñuelo (fried) + cinnamon sugar (no syrup)
Servings Per Recipe: 6

Nutrient	Amount Per Serving
Calories	210 kcal
Total Fat	9 g
Saturated Fat	1.5 g
Cholesterol	0 mg
Sodium	210 mg
Total Carbohydrate	30 g
Dietary Fiber	1 g
Total Sugars	10 g
Added Sugars	9 g
Protein	3 g
Potassium	70 mg

(Air-fryer method reduces fat and calories.)

Frequently Asked Questions

Q: Are buñuelos always made with tortillas?
No—traditional buñuelos are made from rolled dough. Tortilla buñuelos are a popular shortcut that still tastes festive.

Q: Can I make them ahead?
Best served fresh. If needed, re-crisp in the oven at 180°C / 350°F for 3–4 minutes.

Q: Why are mine not crispy?
Oil may be too cool, tortillas too thick, or you stacked them hot. Keep heat steady and cool on a rack.

Q: Can I bake them?
Yes—bake at 190°C / 375°F for 8–10 minutes, flipping once. Crunch is lighter than frying but still good.

If you make these holiday crisps, tag @simplycookingx and use #GlobalChristmasSeries.