Bunuelos De Chorizo Recipes

CHORIZO

Steps:

• Place a large bowl, pusher and assembled meat grinder attachment fitted with a fine grinding plate in the freezer. In another large bowl, toss the pork shoulder, fatback, ancho chile powder, salt, garlic, chipotle powder, oregano, cumin, sugar and cayenne together until all the pork is completely coated with the spice mixture. Cover tightly with plastic wrap and place in the freezer to chill for up to 1 hour (you want the meat very cold but not frozen solid).
• Mix together the vinegar and achiote paste in a small bowl with a fork until smooth and keep it in the refrigerator.
• When ready to grind the meat, fill a large bowl with ice water and then nest the chilled bowl from the freezer into it. Working quickly, grind the pork into the chilled bowl with the machine at medium-high speed. Reserve any remaining spice mixture. After pork is ground, place it in the freezer until very cold, about 20 minutes (at 45 degrees F, the fat begins to melt and can affect the texture of the sausage).
• Remove the ground pork from the freezer and add the chilled achiote mixture and any remaining spice mixture. Using clean hands (wear gloves to prevent staining) or the paddle attachment of a stand mixer, knead or mix the pork until a sticky mass forms, about 2 minutes by hand or 1 minute in a stand mixer at medium speed. Wrap the chorizo tightly in plastic wrap and refrigerate for 24 hours or up to 3 days before using (flavors will develop as the chorizo rests).
• In a large nonstick skillet over medium-high heat, cook 1 pound (about a third) of the chorizo, breaking it into small pieces with the side of a wooden spoon. Stir occasionally until cooked through and browned, 5 to 7 minutes.
• Serve the cooked chorizo on warm corn tortillas with shredded cabbage, pickled red onion, crumbled queso fresco, cilantro leaves and lime wedges. The chorizo can also be formed into patties or frozen for up to 3 months.

HOMEMADE AUTHENTIC MEXICAN BUñUELOS RECIPE (SWEET FRITTERS)

Steps:

• In a mixing bowl combine flour, baking powder, salt, and cinnamon.
• In a saucepan heat milk, butter, and vanilla and bring to a boil. Set aside to cool.
• In a separate bowl, mix the eggs, then add the beaten eggs to the room temperature milk mixture and whisk quickly.
• Add the liquid mixture to dry ingredients and mix well.
• Knead dough on lightly floured surface 2 to 3 minutes until smooth.
• After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas.
• Lay out all the thin tortilla flats on a tablecloth and let them dry. Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying.
• Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil.
• While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.

BUNUELOS

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.

CHORIZO PUFFS (BUNUELOS DE CHORIZO)

Steps:

• Saute the chorizo in a skillet for a couple of minutes until it starts to give off its oil. (Drain off some oil if there is a lot.) To make the dough, place in a saucepan over medium heat the water, butter and salt. When the water comes to a boil and the butter has melted, add the flour all at once. Lower the heat and stir with a wooden spoon until the dough leaves the sides of the pan and forms a ball. Continue cooking and stirring for 1 to 2 minutes. Turn off the heat and beat in the eggs 1 at a time. The dough will separate, then hold together again. (This step may be done effortlessly in a food processor; once the flour has been added and forms a ball, transfer the dough to the processor. Process for 15 seconds. Add both eggs and beat for 45 seconds.) Combine the Bunuelo dough with the chorizo. (This can also be done in the processor.) (May be prepared ahead.) In a skillet heat the oil at least 1/2-inch deep to about 380 degrees F. Drop the dough by teaspoonfuls into the oil and fry over medium hear, turning occasionally, until puffed and golden. Drain on paper towels. (May be kept warm in 200 degree F oven up to 30 minutes.)

BUñUELOS DE VIENTO

Steps:

• Beat the eggs, then combine them in a medium-size bowl (with a flat bottom) with the lime zest, brandy, and milk.
• In another bowl, mix the dry ingredients: flour, sugar, and salt.
• Gradually add the flour mix to the egg-milk mixture, beating with a whisk until you have a very uniform and smooth batter. The texture should resemble that of a very light, creamy dressing.
• Heat the oil in a large skillet over medium-low heat. The temperature has to be around 365 ºF degrees. Add a layer of paper towels on a baking sheet to absorb the excess oil from the finished rosettes. You will also need another flat tray or plate covered with a folded paper towel, which you will use to absorb the oil from the iron rosette mold.
• To make the buñuelos, place the rosette iron in the hot oil for about a minute to heat it up. Once it's heated, lift it up from the oil and shake off any excess oil, then place it on the tray/plate with the paper towels to absorb the oil. You don't want the mold to be coated with a lot of oil, otherwise, the batter will not adhere to it.
• After you've blotted the iron mold, dip it into the batter. Do not let the batter run over the top of the molded tip; submersing it about three-quarters of the way in is just fine. You will hear a searing sound as the heat of the iron tip starts cooking the batter it has touched. Immediately lift the iron rosette out of the batter bowl and dip it into the hot oil. Try to transfer the mold from the batter bowl to the pan as quickly as possible, since the still-raw batter will eventually fall off the mold.
• Place the iron mold in the hot oil to fry the batter. Keep the mold in the oil for about a minute. The batter will start getting more rigid as it cooks, and you will eventually be able to lift up the mold and the buñuelo will slip off and stay in the oil (if it doesn't easily release itself from the mold, separate it with the help of a fork or a toothpick). Once you've removed the mold from the oil, flip the rosette over to keep cooking on the other side. You want it to acquire a golden color all over. The time is just a guideline, you will know is ready when you see the change in color.
• Fry each rosette for about 1-2 minutes per side or until golden brown. Once removed, place them on the baking sheet lined with paper towel to absorb any excess oil. Place them with the hollow side down, to avoid any pooling of the oil. Repeat the cooking process with the remaining batter. While you fry each buñuelo, you can place the iron mold back into the hot oil to warm it up, so that it's ready to be dipped into the batter again (don't forget to dry it before putting it in the batter!).
• While the cooked buñuelos sitting on the lined baking sheet, fill a small plate with sugar (mix the cinnamon into the sugar, if using). Then, one by one, dip the buñuelos into the sugar so that the top part of them is coated with sugar (since the buñuelos will still be warm, the heat will help the sugar adhere to their surface). After this, your Buñuelos de Viento are ready to be eaten. Serve them on a large plate and enjoy!

MEXICAN BUñUELOS

Steps:

• Place the 1 cup of water and the piloncillo in a medium-size saucepan. Heat over medium-high heat until the piloncillo dissolves and it looks like liquid caramel.
• Carefully add the rest of the water, cinnamon stick, guavas, aniseed and orange peel and bring to a boil. Cook for about 6 minutes, stir and boil for 4 more minutes. Set aside to use as a topping for the buñuelos.
• If you want a thicker consistency, simmer for a longer period of time until desired thickness. The syrup keeps well refrigerated for up to 1 week.
• Serve warm or at room temperature.
• In a large bowl mix flour, baking powder, 1 Tablespoon of sugar and 1/2 teaspoon of salt.
• Form a well in the center and add the egg, melted butter and vanilla. Mix until mixture resembles a coarse meal. Slowly add the water a tablespoon at a time, mixing and kneading until you have a soft and smooth dough. This will take less than 5 minutes. Cover the dough with a kitchen towel and let it rest for 30 minutes.
• While the dough is resting prepare your working area with a rolling pin, a large dish with paper towel or open paper bags, extra flour for rolling the circles, a large frying pan with the vegetable oil ready for the moment you start frying the Buñuelos.
• Divide the dough in 12 small balls and cover. Heat 3/4 inch of oil the large frying pan.
• Place one of the dough balls in your already floured working surface and stretch with your rolling pin. Roll out each ball to forma a circle as thin as possible without breaking the dough.
• To give that extra stretching to the Buñuelo, place on the inverted bowl or clay pot covered with the pastry towel and pull the edges very gentle. The Buñuelo should be thin almost transparent. Before cooking, some people like to place all the already former buñuelos over a clean tablecloth, in a large table, making sure they don't touch each other. This step will dry the dough, the buñuelos will be even crispier, and absorb less oil while cooking.
• Fry the buñuelos in very hot oil until they are golden and crispy. This step will take a few seconds. Place the buñuelos on a plate covered with paper towels to drain the excess oil. Serve warm or at room temperature and sprinkle with sugar. If you do not sprinkle the sugar right away they can still be nice and crispy for another day and just add the sugar at serving time. If you prefer to serve them warm, place them in your oven in a low setting for 5 minutes. Now, we need some hot chocolate to go along with the buñuelos.

MEXICAN BUNUELOS

Steps:

• Add all-purpose flour, baking powder and salt in a large bowl. Mix together until combined.
• Add warm water and 4 tablespoons oil. Mix together with a spoon or your hands until the dough comes together.
• Transfer the dough onto a clean working surface and knead the dough for 8 to 10 minutes, until the dough is smooth and elastic.
• Roll the dough into a ball, place it in a bowl, cover with a kitchen towel and let it rest for 30 minutes.
• While the dough is resting, cover a large plate with paper towels, fill a large saute pan with 1 to 2 inches of frying oil and make the cinnamon sugar topping. Set aside.
• Divide the dough into 8 separate pieces and roll each piece into a ball. On a lightly floured surface, use a floured rolling pin to roll out each ball into an 8 to 10-inch circle. (I recommend laying the rolled out dough onto a large kitchen towel in one single layer. Don't stack the rolled out dough on top of each other or it may stick.)
• Heat the frying oil to 350°F. Fry each dough circle for about 60 seconds, turning once, until golden brown on both sides. Transfer to prepared plate to drain any excess oil. Sprinkle heavily with cinnamon sugar topping.
• Combine granulated sugar and ground cinnamon in a small bowl.

BUNUELOS DE CHORIZO (SAUSAGE NIBBLES)

Steps:

• Take chorizo, deskin it and then slice one finger thick.
• Mix the flour and the yeast with a little salt and the beaten egg.
• Coat the chorizo in the batter and fry them in a deep fryer at the french fry temperature (based upon your manufacturer) until they rise to the surface golden brown.
• Allow to drain on paper towels to absorb excess oil. Serve immediately.