Bunuelos With Piloncillo Syrup
- 6 tomatillo husks, green tomato
- anisette optional
- 1 cup water
- 1/2 kilogram flour
- 1/2 teaspoon baking powder
- 1 egg
- 1 teaspoon lard may be substituted with oil
- oil for frying
- 454 grams piloncillo may be substituted with 2 cups dark brown sugar and 2 tbsps. molasses
- 2 cups water
- 2 cinnamon sticks
- 1 orange sliced
- Boil the tomato husks, anisette, and water. Strain the liquid and let it cool.
- Separately, mix the flour, baking powder, egg, lard, and tomato husk liquid. The result should be a soft batter. Add more water if needed.
- Place on a flat surface and knead until it doesn't stick.
- Cover with oil and let the dough rest for 1 hour.
- Divide the dough and shape into balls. Stretch into thin circles.
- Fry in plenty of hot oil. Drain the excess oil and let them cool.
- In a saucepan, heat the piloncillo, water, cinnamon, and orange slices. Boil until the syrup thickens.
- Cover the bunuelos with the syrup and serve.
anisette, water, kilogram flour, baking powder, egg, lard, oil, brown sugar, water, cinnamon sticks, orange
Taken from www.yummly.com/recipe/Bunuelos-with-Piloncillo-Syrup-632005 (may not work)