At the Mexican restaurants I like to go to you can pay up
to $6 for a dozen of these. I can make the for under .50 and
they are just as good… This recipe is amazing!! Thanks Jessica!!



  1.  Combine sugar, cinnamon and nutmeg in a large plastic bag, mixing well. Set aside.
  2. Cut tortillas into 4’s. I cut half, then half again with a pizza cutter
  3. Fry a few at a time in 1 inch of hot oil (375°F) until crisp and golden, turning once. (Or deep-fry in 375°F oil until golden.)
  4. Drain on paper towels for about 30 seconds
  5. While still warm, place a few at a time in sugar mixture in bag.
  6. Shake gently to coat.
  7. Store in airtight container.

Note: If you live some place as humid as Houston most likely your bunuelos will not be crispy the next day.


3 thoughts on “Bunuelos”

  1. I love Bunelos, when we just want a quick snack, these do the trick. They are similar to sopapillas, except they do not puff up but maybe a 1/4-1/2 inch. They would be great served with honey like sopapillas too.


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