Has anyone ever had bunuelos?!
Are they good!? Do you have any good recipes for them!? I have to do a project about Guatemala, and they seem like the least threatening thing to make so far!. In addition, if you have any other Guatemalan recipes to share, I would greatly appreciate it! :DWww@FoodAQ@Com
Answers:
Bunuelos are very tasty!. Simular to Beavertails in flavour if you have ever tried those!. Try squeezing some lemon juice on top to help the cinnamon and sugar stick!. Enjoy!
Bunuelos
Ingredients:
3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
2 eggs
3/4 cup milk
1/2 cup butter or margarine
oil for frying
Recipe Instructions:
In a large bowl, mix flour, baking powder and salt!.In a small bowl, beat one tbsp sugar, eggs and butter!. Stir in milk!. Add milk mixture to flour!. If dough is too dry, add a few more drops of milk!. Knead dough until it is very smooth!. Shape into 20 balls!. Cover and let stand for 30 minutes!.
Heat oil one-inch deep in large skillet to 360 F!.Roll each ball out on a lightly-floured board into very thin six-inch circle!.
Fry bu?uelos until golden brown, turning once!. Drain on absorbent towels!.
Sprinkle with sugar-cinnamon topping while warm, or drizzle with one of the following syrups!.
These can be frozen!. Wrap separately in freezer bags!. Defrost and place in a 350 F!. oven for a few minutes to crips!.
Makes about 20 fritters!.
Here are a couple recipes from Guatemala!.
Harder to make but very authentic and tasty!. Good luck!
Tamales ****** (Black Tamales)
Sauce:
2 Tbs squash seeds, toasted
2 Tbs sesame seeds, toasted
1 chile pasa, toasted
1 chile guaque, toasted
1 tsp ground cinnamon
1 /4 cup toasted bread crumbs
2 pounds ripe tomatoes, sliced
2 ounces bitter chocolate, melted
1/2 cup water
1 pound boneless chicken
Dough:
2 pounds masa harina
6 cups water
1/4 cup sugar
1/2 pound butter or margarine, melted
Prepare a smooth sauce in the food processor with all the sauce ingredients except the chicken!. Cook the sauce and the chicken together in a covered pan over moderate to low heat for 20 minutes!. Remove the chicken and cut it into 2 inch cubes!. Set aside the chicken and the sauce!. Mix the dough ingredients together and simmer in a pan over low heat for 30 minutes, stirring frequently, until the mash is thick and smooth!. Set aside!.
Assembling the Tamale: Aluminum foil cut into 12 inch squares (if you can find banana leaves, this is what they use in Guatemala) 1 small dired pitted prune for each tamale 2 raisins for each tamale 2 pitted green olives for each tamale Put 1/2 cup of the dough in the center of the foil sheet!. Smooth it out to a rectangle 4x5 inches and 1 inch thick!. Top this with 2 Tbs of the sauce and 1 cube of chicken!. Around the side gently press in the prune, raisins and olives!. Fold the foil toward the center, seal it, then give the ends a twist around to seal the ends!. (If you found banana leaves, you would fold it into a packet and tie with string)!.
Cook in a steamer over moderate heat for 1 1/2 hours!. To serve, unfold the foil and cut around the edges with scissors, leaving the center part of the foil intact!. It is your plate!. For banana leaves, cut string and unfold!. Serve hot!. Serves 7 or 8
Arroz con Pollo Chapina (Guatemala Style Chicken and Rice)
3 lbs chicken pieces, skin and fat discarded
1 Tbs corn oil
1 tsp salt
1/4 tsp black pepper
1/2 cup chopped onion
1 garlic clove, chopped fine
1/2 cup chopped ripe tomato
1 1/2 cups raw rice
1 cup sliced carrots
1/3 cup stuffed green olives
1 Tbs caper
2 1/2 cups chicken broth
1 cup green peas
1/2 cup sweet red pimiento, cut into strips
1 hard cooked egg, sliced
2 Tbs grated Parmesan cheese
In a large skillet brown the chicken in the oil over medium heat for 20 minutes!. Sprinkle with 1/2 tsp salt and the black pepper!. Remove the chicken and set aside!. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes!. Add the rice and fry for 2 minutes more!. Add the carrots, olives and capers and mix everything together!. Pour in the broth and chicken pieces!. Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes!. Add the green peas!. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape!. Bake in a 300F oven for 30 minutes!. Fluff up the mixture once or twice during the baking time!. Serve warm!. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese!. The rice should be dry, loose and not sticky!. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables!. Serves 6Www@FoodAQ@Com
Bunuelos
Ingredients:
3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
2 eggs
3/4 cup milk
1/2 cup butter or margarine
oil for frying
Recipe Instructions:
In a large bowl, mix flour, baking powder and salt!.In a small bowl, beat one tbsp sugar, eggs and butter!. Stir in milk!. Add milk mixture to flour!. If dough is too dry, add a few more drops of milk!. Knead dough until it is very smooth!. Shape into 20 balls!. Cover and let stand for 30 minutes!.
Heat oil one-inch deep in large skillet to 360 F!.Roll each ball out on a lightly-floured board into very thin six-inch circle!.
Fry bu?uelos until golden brown, turning once!. Drain on absorbent towels!.
Sprinkle with sugar-cinnamon topping while warm, or drizzle with one of the following syrups!.
These can be frozen!. Wrap separately in freezer bags!. Defrost and place in a 350 F!. oven for a few minutes to crips!.
Makes about 20 fritters!.
Here are a couple recipes from Guatemala!.
Harder to make but very authentic and tasty!. Good luck!
Tamales ****** (Black Tamales)
Sauce:
2 Tbs squash seeds, toasted
2 Tbs sesame seeds, toasted
1 chile pasa, toasted
1 chile guaque, toasted
1 tsp ground cinnamon
1 /4 cup toasted bread crumbs
2 pounds ripe tomatoes, sliced
2 ounces bitter chocolate, melted
1/2 cup water
1 pound boneless chicken
Dough:
2 pounds masa harina
6 cups water
1/4 cup sugar
1/2 pound butter or margarine, melted
Prepare a smooth sauce in the food processor with all the sauce ingredients except the chicken!. Cook the sauce and the chicken together in a covered pan over moderate to low heat for 20 minutes!. Remove the chicken and cut it into 2 inch cubes!. Set aside the chicken and the sauce!. Mix the dough ingredients together and simmer in a pan over low heat for 30 minutes, stirring frequently, until the mash is thick and smooth!. Set aside!.
Assembling the Tamale: Aluminum foil cut into 12 inch squares (if you can find banana leaves, this is what they use in Guatemala) 1 small dired pitted prune for each tamale 2 raisins for each tamale 2 pitted green olives for each tamale Put 1/2 cup of the dough in the center of the foil sheet!. Smooth it out to a rectangle 4x5 inches and 1 inch thick!. Top this with 2 Tbs of the sauce and 1 cube of chicken!. Around the side gently press in the prune, raisins and olives!. Fold the foil toward the center, seal it, then give the ends a twist around to seal the ends!. (If you found banana leaves, you would fold it into a packet and tie with string)!.
Cook in a steamer over moderate heat for 1 1/2 hours!. To serve, unfold the foil and cut around the edges with scissors, leaving the center part of the foil intact!. It is your plate!. For banana leaves, cut string and unfold!. Serve hot!. Serves 7 or 8
Arroz con Pollo Chapina (Guatemala Style Chicken and Rice)
3 lbs chicken pieces, skin and fat discarded
1 Tbs corn oil
1 tsp salt
1/4 tsp black pepper
1/2 cup chopped onion
1 garlic clove, chopped fine
1/2 cup chopped ripe tomato
1 1/2 cups raw rice
1 cup sliced carrots
1/3 cup stuffed green olives
1 Tbs caper
2 1/2 cups chicken broth
1 cup green peas
1/2 cup sweet red pimiento, cut into strips
1 hard cooked egg, sliced
2 Tbs grated Parmesan cheese
In a large skillet brown the chicken in the oil over medium heat for 20 minutes!. Sprinkle with 1/2 tsp salt and the black pepper!. Remove the chicken and set aside!. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes!. Add the rice and fry for 2 minutes more!. Add the carrots, olives and capers and mix everything together!. Pour in the broth and chicken pieces!. Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes!. Add the green peas!. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape!. Bake in a 300F oven for 30 minutes!. Fluff up the mixture once or twice during the baking time!. Serve warm!. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese!. The rice should be dry, loose and not sticky!. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables!. Serves 6Www@FoodAQ@Com
yes we have them every christmas!.
since I have a family of my own I like simplicity so here is my short cut for them and they are still very good!.
ingredients:
uncooked flour tortillas (you can find them at almost every store)
oil
sugar or honey
in a pan put enough oil to cover the whole tortilla and heat it!. grab each uncooked tortilla and slowly place it in the pan!. when little bubbles come up in the tortilla then flip it on the other side till it puffs then remove it place it in a plate with paper towels to drain!. sprinkle with sugar or honey and there you go!.Www@FoodAQ@Com
since I have a family of my own I like simplicity so here is my short cut for them and they are still very good!.
ingredients:
uncooked flour tortillas (you can find them at almost every store)
oil
sugar or honey
in a pan put enough oil to cover the whole tortilla and heat it!. grab each uncooked tortilla and slowly place it in the pan!. when little bubbles come up in the tortilla then flip it on the other side till it puffs then remove it place it in a plate with paper towels to drain!. sprinkle with sugar or honey and there you go!.Www@FoodAQ@Com
They are tasty but I don't have a recipe I would rather someone else make them!.Www@FoodAQ@Com