Buñuelos (Sweet Fritters)
2 Hrs
Secretaria de Cultura


15 green tomato husks
2 eggs
4 cups flour
2 tablespoons sugar
2 tablespoons lard
2 cups piloncillo brown sugar
1 tablespoon anise seeds
Oil for frying
Boil the tomatillo husks and anise in one cup of water. Remove from the stove, cool, and strain.
Sift the flour and turn it out on a board, forming a mound; put the sugar, egg, and lard in the center.
Mix together and little by little add the water in which the husks and anise were boiled.
Knead and strike the dough a little until air bubbles are formed in it.
Cover with a napkin or towel and let it rest for 2 hours.
Sprinkle the rolling pin and table with flour. Make balls of dough with your hands. Flatten them a bit and then roll them out into circles with the rolling pin.
Fry in hot oil until golden on both sides.
Drain on absorbent paper.
Serve drenched with syrup or sprinkled with brown sugar.