Mom's Buñuelos: A Family Tradition

Autumn Evenings and Mom's Kitchen: A Mexican-American Childhood Tale

As the days shorten and a crispness enters the air, my mind drifts back to the bustling warmth of my mom's kitchen. The shift from long, sun-drenched summer nights to cool, early fall evenings always marked the beginning of "buñuelo season" in our house. There's a particular magic in those moments, a feeling of comfort and home that’s deeply woven into the scent of frying tortillas and simmering chocolate.

Growing up Mexican-American, these treats weren't just desserts; they were an experience, a ritual passed down through generations. My mother, Berta, always said the secret to a good tortilla (and therefore, a good buñuelo) was boiling water. Not just hot water, mind you, but boiling. That little detail, a whisper of steam rising from the mixing bowl, was the first step in a journey to pure deliciousness.

I can still picture our evenings in the kitchen, mom's apron dusted with flour, effortlessly kneading dough until it was silken and pliable. And the buñuelos themselves? They barely made it to a plate! Fresh off the griddle, still warm and golden, dusted with that intoxicating cinnamon and sugar mixture – they were irresistible. We'd snatch them up, sometimes burning our fingers in our eagerness, the sweet crunch, that heavenly sound in our mouths.

But what truly elevated the experience, giving it that unmistakable Mexican flair, was the accompanying cup of hot cocoa. This wasn't your average chocolate milk; this was a rich, velvety concoction with a surprising kick of chile powder and other warming spices. That subtle heat, dancing on your tongue, was the perfect counterpoint to the sweet, crispy buñuelos. It’s a pairing that, to this day, instantly transports me back to those cherished autumn evenings.

So, grab your apron and let's recreate some of that magic. First, we'll start with the foundation – the tortillas. Then, we’ll transform them into those irresistible buñuelos, and finally, we'll warm our souls with a mug of spicy Mexican hot cocoa. ¡Buen provecho!

Mom's Famous Flour Tortillas

(Makes 18 – 24 tortillas)

Ingredients:

• 5 cups all-purpose flour

• 1/3 cup vegetable shortening

• 1/4 tsp salt

• 1 tbsp baking powder

• Boiling water (Mom's secret!)

Instructions:

1. In a large bowl, whisk together the flour, salt, and baking powder.

2. Cut in the shortening until the mixture resembles coarse crumbs.

3. Make a well in the center of the flour mixture. Using a large spoon, (Adult-led: for safety with boiling water) gradually add boiling water a little at a time, mixing constantly. Be careful, as the water is hot!

4. Continue adding hot water and mixing until the mixture comes together into a shaggy dough.

5. Once the dough is cool enough to handle, turn it out onto a lightly floured surface and knead for about 5 minutes until it's soft and smooth.

6. Divide the dough into slightly flattened balls, about 2 ½” to 3” in diameter.

7. Using a rolling pin, roll out individual balls into thin, round tortillas. If they stick, lightly flour your rolling pin or work surface.

8. (Adult-led: use of a hot griddle) Heat a medium-hot griddle or comal. Cook each tortilla for about 30-60 seconds per side, until light brown and slightly puffed.

9. Stack the cooked tortillas and cover with a clean kitchen towel to keep them warm and soft.

Tips from the Family Kitchen:

• Storing extra dough balls: Mom's sister-in-law, Elba Gomez, would always freeze extra dough balls so that they were ready to go whenever we needed fresh tortillas for dinner or whenever a buñuelo craving would strike! Just thaw them before rolling.

• Preventing sticking: If you’re having trouble rolling out the tortillas without them sticking, dust your rolling pin and work surface with a little extra flour.

• Airing out: If you make extra tortilla balls, let them air dry for 30-60 minutes (don't stack them!) before placing them in a zip-top bag in the refrigerator. They'll stay fresh for 3-5 days.

Childhood Buñuelos

Ingredients:

• Freshly made tortillas (from the recipe above)

• Oil for frying (vegetable, canola, or grapeseed work well)

• Homemade Cinnamon & Sugar Mixture (recipe below)

Instructions:

1. (Adult-led: frying with hot oil) Heat frying oil to 350°F (175°C) in a deep skillet or Dutch oven. You'll need enough oil to submerge the tortillas.

2. You can leave your rolled-out tortillas whole or, for fun strips, (Adult-led: use of a sharp knife) cut each tortilla into three even strips with a sharp knife.

3. (Adult-led: frying with hot oil) Carefully place one or two tortillas (or strips) into the hot oil. Fry for about 60 seconds per side, turning once with metal tongs, until golden brown and puffed.

4. Transfer the fried buñuelos to a plate lined with paper towels to drain excess oil.

5. While still warm, generously sprinkle the buñuelos with the homemade cinnamon and sugar mixture.

6. Serve immediately! For an extra special treat, we loved drizzling honey over the buñuelos. If you made strips, take a bite off one end and fill the hollow center with honey – pure bliss!

Homemade Cinnamon & Sugar Mixture

Freshly grinding cinnamon sticks for your buñuelos is the key to a superior flavor. Unlike pre-ground powder, cinnamon sticks contain essential oils that are only released when you grind them. This process creates a vibrant, nuanced aroma and a more complex taste that is far more potent than the stale flavor of pre-packaged cinnamon. Using sticks also gives you control over the texture and ensures your cinnamon-sugar mixture is as fresh and flavorful as possible, elevating your buñuelos from a simple treat to an unforgettable experience.

Ingredients:

• Cinnamon sticks (broken up into smaller pieces)

• Granulated sugar

Instructions:

1. (Adult-led: use of a blender) In a blender or spice grinder, place the broken cinnamon sticks and process until finely minced.

2. Add granulated sugar a bit at a time and blend until the cinnamon is evenly incorporated and the mixture is fine. Store in an airtight container. (While store-bought cinnamon powder and sugar will work, the fresh blend from cinnamon sticks makes all the difference!)

Spicy Mexican Hot Cocoa

This version of Mexican Hot Cocoa offers a more elevated and nuanced flavor profile than the simplified version we made to go with our El Rancho Chocolaté, treasure map/scavenger hunt activity. The use of brown sugar and the addition of cloves, nutmeg, and a stronger chile kick creates a deeper, more complex taste. If your children enjoy savory notes, they may really enjoy this as well. If you prefer the simpler, more classic version, you can always return to the previous blog post to make that one (https://christinatrevinoauthor.com/making-el-rancho-chocolates-magic-cocoa-mix).

(Yields 4 servings)

Ingredients:

• 6 oz. semisweet chocolate, chopped or chips

• 2 tbsp brown sugar (adjust to your sweetness preference)

• 1 cup boiling water

• 1/4 tsp ground cinnamon

• Dash of ground cloves and nutmeg

• 1/4 tsp ground chile de arbol or cayenne pepper (or more, to taste!)

• 3 cups whole milk

• 1 tsp vanilla extract

• Whipped cream, for serving

• Whole cinnamon sticks, for garnish

• Extra dusting of cinnamon and chile powder, for garnish

Instructions:

1. (Adult-led: use of a hot stove) In a small saucepan, combine the chopped chocolate and brown sugar.

2. Stir in the boiling water and bring the mixture to a boil over medium heat. Reduce the heat and cook for 2 more minutes, stirring constantly, until the chocolate is fully melted and smooth.

3. Stir in the ground cinnamon, cloves, nutmeg, and chile de arbol/cayenne pepper.

4. Gradually whisk in the whole milk. Bring the mixture to a gentle simmer (Adult-led: monitoring heat on the stove) (do not let it boil) and cook for 5 minutes, stirring occasionally, allowing the flavors to meld.

5. Remove from heat and stir in the vanilla extract.

6. Divide the hot chocolate into mugs. Top generously with whipped cream. Garnish with a whole cinnamon stick and a light dusting of extra cinnamon and chile powder.

Sip, crunch, and enjoy! These recipes aren't just about food; they're sensory and savory reminders about family, and the delicious traditions that make autumn in a Mexican-American home so uniquely comforting.

In the Kitchen with Mom