HOLIDAY CINNAMON BUñUELOS
Don't let the New Year pass without making at least one batch of these sweet treats, which are thought to bring good luck when eaten during the holiday season.
Provided by Lori Lange
Categories Snack
Time 35m
Yield 32
Number Of Ingredients 6
Steps:
- Move 2 oven racks to middle positions. Heat oven to 375°F. Spray 2 cookie sheets with cooking spray (or line with cooking parchment paper).
- Place tortillas on cutting board. Brush generously with melted butter.
- Place 1/2 cup of the granulated sugar and 1 teaspoon of the cinnamon into each of two small bowls. Stir red sugar into one bowl and green sugar into other.
- Sprinkle each of 4 buttered tortillas with about 3 tablespoons of the red mixture, and sprinkle remaining 4 buttered tortillas with about 3 tablespoons each of the orange mixture.
- Place 2 tortillas on each cookie sheet. Use pizza cutter to cut each tortilla into 12 wedges. Spread wedges apart slightly.
- Bake 8 to 12 minutes, rotating cookie sheets halfway through bake time, until crispy and lightly browned. Wedges will begin to curl up on edges.
Nutrition Facts : Calories 430, Carbohydrate 68 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 39 g, TransFat 1 g
SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY
Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400°F (200°C).
- Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
- Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
- Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
- To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
- Enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 96 grams, Fat 12 grams, Fiber 17 grams, Protein 16 grams, Sugar 16 grams
BUNUELOS
Mexican fried cookies.
Provided by Rosina
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.
- Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
- Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
- Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 55.7 g, Cholesterol 93 mg, Fat 6.1 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 1.2 g, Sodium 387.3 mg, Sugar 31.5 g
BUñUELOS
These sweet fritters are a cross between doughnuts and potato pancakes. That may sound strange, but, like doughnuts or churros, they make a great break fast or snack food. Buñuelos are most often made from a combination of three roots. One is yucca (also known as cassava and, confusingly enough, tapioca and manioc); it has a tough brown skin, bright white flesh, and a tough core that should be cut out before cooking. The second is malanga (also called taro), which resembles a hairy yam but has a lovely, creamy interior, sometimes streaked with purple. Finally, there's boniato, also known as batata or Cuban sweet potato. It's in the same family as sweet potatoes and yams (and either can be substituted here). The reddish skin encases white flesh, which is dry and has a subtle sweetness. All three of these can be found at major good supermarkets and Latin groceries, right next to one another.
Yield makes 10 servings
Number Of Ingredients 11
Steps:
- Put the yucca, malanga, and boniato into a large saucepan and cover with cold water. Bring to a boil, then lower the heat and simmer until tender, about 30 minutes.
- Meanwhile, put the sugar, cinnamon, and star anise into a medium saucepan and stir in 3 cups water until the sugar dissolves. Set over medium low heat and simmer until syrupy and golden, about 40 minutes. Remove from the heat and cool.
- Transfer the yucca, malanga, and boniato and 1/2 cup of their cooking liquid to a large mixing bowl. Mash with a potato masher or fork until smooth. When the mixture has cooled, stir in the aniseed, salt, and eggs. Using a wooden spoon, stir in the flour, adding more as necessary, until a moldable dough is formed.
- Divide the dough in half, then roll each piece into a long snake, 1 inch in diameter. Cut each snake into 7-inch lengths and form each piece into a figure eight, pinching the ends and center shut.
- Put about 3 inches of oil in a deep saucepan and heat over medium-high heat until it reaches 350°F (a pinch of the dough sizzles, but not violently). Gently drop the figure eights into the oil and fry, turning once, until golden brown, 5 to 10 minutes. Work in batches, taking care not to crowd the fritters. Drain on paper towels, drizzle with the syrup, and serve immediately.
- Omit the spicy sugar syrup; sprinkle confectioners' sugar or a mixture of 3 tablespoons sugar mixed with 1 tablespoon ground cinnamon over the buñuelos.
FRIED SWEET PUFFS (BUNUELOS)
This treat is sweet and delicious. And it's hard to just stop at one! description from bestcubanrecipes.blogspot.com Haven't tried these yet. Not exactly sure on the prep and cooking times.
Provided by Elaniemay
Categories < 60 Mins
Time 40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- Directions.
- Mix flour, baking powder together in a large bowl. Add sugar and salt and mix. Add butter to bowl, and use a fork to crumble the mixture, making sure to mix in the butter evenly. In a separate bowl, beat the eggs and add milk to bowl and mix. Add mixture to the large bowl with flour mixture, and mix. Sprinkle flour on a flat kneading board and knead the dough until smooth. Break off small pieces of dough and roll into balls.
- Heat pan with canola oil, and fry balls until golden brown, frying on all sides. Drain on paper towels, and sprinkle with cinnamon-sugar. You may optionally add glaze to the bunuelos for extra sweetness. Prepare the glaze by melting butter in a saucepan. Add the sugar, water, and rum and slowly bring to a boil. Then reduce to medium, and let cook for 10 minutes Let cool. Pour glaze over bunuelos and allow them to absorb the glaze for about an hour. Serve using serving plate and enjoy!
Nutrition Facts : Calories 1830.5, Fat 75.2, SaturatedFat 45.9, Cholesterol 329.6, Sodium 1457.3, Carbohydrate 238.8, Fiber 3.9, Sugar 125.6, Protein 21.3
SWEET POTATO BUNEULOS
This recipe comes from Central America. The directions say to dip the buneulos into syrup or honey, or to sprinkle them with powdered sugar.
Provided by breezermom
Categories Dessert
Time 50m
Yield 20 Buneulos
Number Of Ingredients 13
Steps:
- Cook the sweet potato in boiling water for 30 to 40 minutes or until tender. Drain and mash till smooth; cool slightly. (You should have 1 cup.) Stir in beaten egg.
- In a small saucepan, heat the milk and butter to boiling; remove from heat. Stir into sweet potato.
- Combine the flour, coconut, sugar, baking powder, nutmeg, and 1/4 tsp salt. Add to the sweet potato mixture, stirring just to moisten.
- Heat enough shortening to cook the buneulos to 365 degrees. Carefully drop batter by tablespoons into deep hot shortening. Fry the buneulos, several at a time, for 3 to 3 1/2 minutes or until puffy and golden, turning once. Drain on paper towels.
- Serve with syrup, honey, or sprinkle with powdered sugar.
Nutrition Facts : Calories 38.9, Fat 1.8, SaturatedFat 1.1, Cholesterol 12.7, Sodium 30.6, Carbohydrate 4.8, Fiber 0.4, Sugar 1.1, Protein 0.9
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- Bring sweet potatoes and malanga with water to cover and 1 teaspoon salt to a boil in a large Dutch oven over medium-high heat, and cook 20 minutes or just until tender. (Do not cook until mushy.) Drain well. Cool; peel sweet potatoes. Grate malanga and sweet potatoes into a large bowl.
- Stir together 1 cup flour, baking soda, and remaining 1 teaspoon salt in a large bowl. Stir in beaten egg yolks; gently stir in grated potatoes and malanga. If desired, stir in anise extract.
- Divide dough into 24 equal pieces. With floured hands, roll each piece into a ball; roll each ball into an 8-inch rope on a floured surface, adding additional flour to hands and surface as needed. Shape each rope into a figure eight, pinching ends together.
- Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry buñuelos, in batches, 3 minutes on each side or until golden brown. Drain well on paper towels. Sprinkle with sugar; serve immediately.
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