Bunuelos with Anise Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Founded in 1912 in the city's historic district, Café Tacuba is a Mexico City institution. The beautiful Talavera tiles that decorate the 19th-century colonial-style building are worth a visit in and of themselves. The extensive menu offers a little something for everyone from huevos rancheros for breakfast to roast beef for dinner. The popular buñuelos (sweet fritters) are particularly delicious. Ingredients:
4 cups water |
4 cones piloncillo* (about 14 ounces), coarsely chopped |
1 orange, quartered |
1/2 large lime |
3 cinnamon sticks |
1 tablespoon aniseed |
3/4 cup water |
3/4 cup orange juice |
1 large egg |
3 tablespoons sugar |
3 tablespoons lard, melted, cooled |
1 tablespoon dark rum |
1/2 teaspoon salt |
5 cups (about) all purpose flour |
vegetable oil (for frying) |
Directions:
1. For syrup: Combine all ingredients in heavy large saucepan. Stir over medium heat until piloncillo cones dissolve, about 5 minutes. Increase heat and boil until syrup thickens enough to coat spoon thinly, about 20 minutes. Strain syrup into bowl. (Syrup can be made 2 days ahead. Cover and refrigerate. Rewarm before using.)
2. For buñuelos: Combine 3/4 cup water, 3/4 cup juice, 1 egg, 3 tablespoons sugar, 3 tablespoons lard, 1 tablespoon rum, and 1/2 teaspoon salt in large bowl; whisk to blend well. Gradually add 5 cups flour, stirring until soft, slightly sticky dough forms. Add more flour by tablespoonfuls if dough is very sticky. Cover bowl with plastic wrap and let dough rest 1 hour.
3. Turn dough out onto lightly floured surface. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into round ball. Roll out each piece to 6-inch round. Let dough rounds rest 15 minutes.
4. Pour enough vegetable oil into heavy large pot to reach depth of 1 inch. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry dough rounds, 2 at a time, until golden and puffed, turning rounds occasionally with tongs, about 2 minutes. Transfer buñuelos to paper towels to drain. Arrange buñuelos on platter. Drizzle generously with warm syrup. Serve, passing remaining syrup separately.
5. *Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labled panocha. If neither is available, substitute an equal weight of packed dark brown sugar.
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