Buñuelos are an annually anticipated Mexican Christmas classic, but you don’t have to wait for the holidays to enjoy them. We make variations of them throughout the year and enjoy them most immediately after baking while they’re still warm, but you can wrap them in cellophane and store for later, too. They’re delicious served with ice cream, berries, honey, or this simple chocolate glaze recipe.
Buñuelos also make an ideal, festive dessert for Cinco de Mayo, and we’ve put together three different ways to embellish the basic buñuelos recipe. These variations are delicious and will transform this simple dessert into a fiesta.
Buñuelos Ice Cream Caramel Bowls
Follow the recipe for buñuelos, but instead of 8 inch tortillas, use 6 inch tortillas. Place four tortillas on a muffin tin turned upside down. Push the tortillas down between four of the upturned cups to form a small tortilla-shaped bowl.
- Place in oven. Bake 8-10 minutes or until crisp.
- Place a scoop of vanilla bean ice cream in each cup and drizzle with caramel. Add whipped cream.
Buñuelos Strawberry Cheesecake Tacos
Follow the recipe for buñuelos, but substitute the 8 inch tortillas with 6 inch. Place the flour tortillas directly over two rungs of an oven rack, forming upside down tacos. Place a cookie sheet on the rack beneath the tortillas to catch any butter drips. Bake 8-10 minutes or until crisp.
- For the cheesecake filling, the recipe for Butter Roasted Strawberry Cheesecake Cups is delicious and oh-so simple. Follow the directions for the cheesecake filling and the roasted strawberry sauce. (Omit the pistachio crust).
- Spoon the cheesecake filling into the taco shells followed by the strawberry sauce. Enjoy!
Buñuelos Dessert Nachos
Before placing the buñuelos in the oven, cut them into wedges or strips with a pizza wheel. Arrange the buñuelos crisps on a large plate. Cover with three scoops of vanilla ice cream, sliced strawberries, blackberries, and sliced bananas. Drizzle with caramel and chocolate syrup. Add whipped cream. ¡Buen apetito!