Buñuelos with Mexican Chocolate Crema
WHAT YOU NEED
- For Buñuelos:
- 1 cup sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 12 (8-inch) flour tortillas
- Vegetable oil
- For Mexican Chocolate Sauce:
- 1 Cup Cacique® Crema Mexicana
- 1 Cup Chocolate Hazelnut Spread
- ½ teaspoon cinnamon
- ½ teaspoon ancho chile powder
HOW TO MAKE IT
- For Buñuelos: Combine sugar, cinnamon and nutmeg in large freezer bag and shake. Heat 1-inch of cooking oil in skillet and fry one tortilla at a time until golden brown on each side. Drain on paper towels. Let buñuelos cool slightly and place a few at a time in the freezer bag with sugar mixture, shaking lightly to coat.
- For Mexican Chocolate Crema: In a medium, microwavable bowl, heat the chocolate hazelnut spread on high for 1 minute. Stir well, then heat again for 30 to 60 seconds, until the chocolate hazelnut spread is smooth and melted being careful not to overheat. Stir in the Crema Mexicana, cinnamon, and ancho chile powder and whisk until creamy, heating again in 30-second increments if necessary to make the dip smooth. Drizzle on top of each buñuelo and serve warm.
