1. In a mixing bowl add the flour and the boild water (now just warm), kneaded until the dough is soft. 2. Make small balls with the dough and let it rest for half an hour, then using a rolling pin make thin "tortillas" and let them air for and additional hour. 3. When the time is up, heat up the oil in a skillet, and deep fry the buñuelos. They will brown instantly, turn once and put aside immediately to drain over paper towels. 4. MIEL/SYRUP: 5. Bring all the ingredients to a boil on low heat, for about 25 minutes. 6. The buñuelos are served with the syrup on top, alonside a warm "Champurrado.". ---------------------------------------------------------------------------
Nutrition
Ingredients
