Desserts: Buñuelos

Serve with vanilla soy ice cream

1 cup sugar

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

12 eight-inch flour tortillas

vegetable oil (for frying)

Combine the sugar, cinnamon and nutmeg in a large plastic bag, mixing well, then set aside. Cut tortillas into 3x2 inch strips, or just into strips. Fry a few at a time in 1 inch of hot oil (until crisp and golden), turning once (or deep-fry in 375°F oil until golden.) Drain and place on paper towels. While still warm, place a few at a time in sugar mixture in bag. Shake gently to coat. Store in airtight container.

Recipe courtesy of Pedro Hernandez