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A tall stack of round, crispy buñuelos sprinkled with sugar sits on a white plate. In the background, a decorated Christmas tree is visible. Cinnamon sticks and a blue-patterned mug are nearby on the table.
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5 from 1 vote

Easiest Buñuelos Recipe with Flour Tortillas

Make crispy Mexican buñuelos in minutes using flour tortillas and basic pantry ingredients. This easy, budget-friendly holiday dessert is perfect with cinnamon sugar or piloncillo syrup.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Mexican
Diet: Low Lactose, Vegan, Vegetarian
Servings: 12 servings
Calories: 435kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

Bunuelos Ingredients

Piloncillo Syrup Ingredients

  • 6.25 oz piloncillo I used 6 small cone 177gms
  • 1 large cinnamon stick broken in half
  • 1½ cups water

Instructions

Make The Piloncillo Syrup

  • If you'd like to serve with the miel de piloncillo, in a pot place the piloncillo cones with the water and cinnamon stick. Simmer over low heat until the piloncillo dissolves and the syrup thickens up.
    A stainless steel pot on a stove contains water, chunks of piloncillo (unrefined cane sugar), and cinnamon sticks, heating together. This is for making piloncillo syrup to drizzle over buñuelos.
  • Stir now and then. Remove the cinnamon stick and carefully strain into serving dish.

Make Cinnamon Sugar Mixture

  • In a medium bowl mix the sugar and ground cinnamon until well combined. Set aside.
    A white bowl filled with cinnamon sugar being mixed with a fork, placed on a patterned white cloth.

To Make The Buñuelos

  • Line a large plate with paper towels and set aside.
  • Heat the oil in a medium frying pan and once hot carefully place one flour tortilla into it.
  • Cook until golden brown on one side, flip over and cook until golden. It'll take about 5 minutes.
  • Drain off excess oil from golden buñuelos then carefully sprinkle and coat with the cinnamon sugar mixture on both sides.
    Two pieces of golden-brown fried bunuelos rest on paper towels on a white plate, with metal tongs nearby, atop a green-tiled surface.
  • Stack on a separate plate or serving platter.
  • Repeat until all of the tortillas have been fried.

To Serve

  • Serve the buñuelos coated with the cinnamon-sugar, for an extra sweet taste drizzle with piloncillo syrup. Alternatively serve with only the piloncillo syrup. Enjoy!
    A close-up of a Mexican buñuelos fritter with piloncillo syrup being poured over it, resting on a decorative clay plate. The golden brown treat is sprinkled with sugar, set against the backdrop of green tile.

Video

Notes

You could use a cookie cutter to cut out fun shapes for buñuelos. 
Enjoy with a cup of Mexican hot chocolate, champurrado, Christmas ponche, or café de olla.
*Please remember that the nutritional information is just an estimate and actual numbers will depend on the brands used and how much oil has been absorbed by the bunuelos.  

Nutrition

Serving: 12servings | Calories: 435kcal | Carbohydrates: 40g | Protein: 2g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Sodium: 222mg | Potassium: 40mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 55mg | Iron: 1mg
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