2 lbs queso fresco
1 cup cornstarch
1/2 cup milk
1 1/2 teaspoons sugar
canola oil (for frying)
Heat deep fryer
Crumble cheese thoroughly, this is a must. Mix in eggs, one at a time, being sure to thoroughly combine. Add sugar and mix. Add in cornstarch, a little at a time, and thoroughly combine. Are you sensing a pattern?.
Mix in just enough milk to form a soft dough.
Shape into large balls, smaller than a baseball, but about the size that fits in your palm. Be careful not to compact dough, it takes a light touch.
Cook in batches in a deep fryer until dark golden brown. The bunuelo will "roll" over as it cooks numerous times, this is important for even cooking so do not overcrowd fryer. Nudge it if it doesn't roll enough. It will puff as it cooks and little appendages could puff out, don't worry, that is okay.
Drain well and serve.
YIELD - 12
NOTE: This soup keeps well frozen and only gets more flavourful with time.
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