117 colombian bunuelos natilla Recipes

bunuelos, all- purpose flour, baking powder, salt, tblsp granulated sugar, egg - beaten, milk, tblsp butter - melted, oil for frying, granulated sugar for dusting, syrup, light brown sugar, water, cinnamon stick

queso fresco, cornstarch, eggs, milk, sugar, canola oil (for frying )

whole milk, lemon zest, cinnamon stick, salt, granulated sugar, egg yolks, cornstarch , dissolved in 1/4 cup water, pure vanilla extract, ground cinnamon, for garnish

eggs, white sugar, vegetable oil, all-purpose flour, baking powder, salt, white sugar, ground cinnamon, vegetable oil for frying

sugar, cinnamon, ground nutmeg, flour tortillas, vegetable oil (for frying )

eggs, white sugar, vegetable oil, all-purpose flour, baking powder, salt, white sugar, ground cinnamon, vegetable oil (for frying )

white cheese (queso fresco from costco works great), cornstarch, eggs, beaten, brown sugar, salt, milk, cornstarch, brown sugar, cinnamon sticks or 4 -5 ground , to taste

bunuelos (mexican fritters), bunuelos may be served sprinkled with a cinnamon-sugar mixture or with warmed honey. another favorite way is to serve them drizzled with a brown sugar syrup flavored with a stick of cinnamon., all-purpose flour, granulated sugar, baking powder, salt, beaten eggs, milk, melted butter, vegetable oil for frying, cinnamon-sugar mixture, brown sugar syrup, powdered sugar for sprinkling (optional), whisk flour , sugar, baking powder and salt together in a bowl; set aside., in a small bowl, beat together the eggs and milk. stir egg/milk mixture into flour mixture; add the melted butter and mix well. (dough should be easy to handle, if too stiff add 1 to 2 tbsp more milk; be careful not to make dough sticky.), turn dough out onto a lightly floured surface and knead until very smooth., divide into 18 to 24 pieces. shape into balls; cover with a cloth and let stand for 20 minutes., roll each ball on a lightly floured surface into 4 to 6-inch rounds. let the rounds stand for 5 minutes., in large, deep skillet , heat about 2-inches of oil over medium-high heat or to 375*f (190*cup). fry dough, 1 or two pieces at a time, until puffed and golden on both side. drain well on paper toweling. sprinkle with cinnamon-sugar mixture or drizzle with brown sugar syrup and sprinkle lightly with powdered sugar, if desired. serve warm., makes about 1 1/2 to 2 dozen ., cinnamon-sugar mixture : combine 2 tsp ground cinnamon with 1/3 cup sugar. sprinkle mixture over hot bunuelos., brown sugar syrup : in a small saucepan, combine 2 cups packed dark brown sugar; 1 cup water; 2 tbsp light corn syrup and 1 (2-inch) cinnamon stick. bring to a boil and simmer, uncovered, for 10 minutes. cool to room temperature. drizzle over hot bunuelos and sprinkle lightly with powdered sugar

pork ribs or 2 lbs pork neck bones, water, salt and pepper, ground cumin, sazon goya with azafran, whole scallions, yellow hominy (maiz pelao amarillo), potatoes, peeled and diced, chopped fresh cilantro, tomato sauce , colombian tomato and onion sauce (hogao), fresh thyme

water, piloncillo* (about 14 oz), coarsely chopped, orange, quartered, lime, cinnamon sticks, aniseed, water, orange juice, egg, sugar, lard, melted, cooled, dark rum, salt, all purpose flour, vegetable oil (for frying )

brown sugar, cinnamon, orange juice, water, flour, sugar, salt, baking powder, cinnamon, vegetable shortening, orange juice, water

water, dark brown sugar , packed, anise seeds, i cup water, salt, anise seeds, lard or vegetable shortening, all-purpose flour , sifted, eggs, baking powder, peanut oil (fortifying)

all-purpose flour, sugar, baking powder, salt, whole milk, egg, aniseed, crushed, vegetable oil, for frying, dry red wine, brown sugar, raisins, cinnamon

yuca, peeled, large dice, boniato, peeled, large dice, malanga, peeled, large dice, calabaza, peeled, large dice, eggs, salt, star anise, ground, all purpose flour, canola oil for frying, canela syrup , recipe follows, sugar, water, cinnamon, star anise, lemon , zested