Colombian Bunuelos & Natilla Recipe #239928
These were made for me last Christmas by a friends mother. She made them so delicately and with such love that I was inspired to make them myself after my visit to her home. They are very addictive, and believe me when I say that you can't just eat one. I actually had about 7 while I was at her house, and my stomach was just about ready to explode by the time I left. It was worth it though because these little things are beyond good. Enjoy!
1¼ hours | 25 min prep
SERVES 7
Bunuelos
- 1 lb white cheese (Queso Fresco from Costco works great)
- 1 1/2 cups cornstarch
- 2 eggs, beaten
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
Natilla
- 1 quart milk
- 1 1/2 cups cornstarch
- 3/4 lb brown sugar
- 4-5 cinnamon sticks or ground cinnamon, to taste
- Buñuelos:.
- Grind the cheese very finely in food processor.
- Mix the cheese with the cornstarch, eggs, brown sugar and salt.
- Roll into balls the size of golf balls and drop into medium-hot vegetable oil and fry slowly.
- After a few minutes increase temperature and fry until they are golden.
- Remove and place on absorbent paper.
- Natilla:.
- Dissolve the cornstarch in the milk.
- Add the brown sugar.
- Cook over low heat, stirring constantly. When the sugar is melted and begins to thicken, add the cinnamon.
- Continue to cook for about 15-20 minutes, stirring constantly.
- After 15-20 minutes, fish out the cinnamon sticks (if used), and pour the Natilla onto a very large serving platter or into a large bowl to cool slightly.
- Cut the Natilla into chunks and eat with a Buñuelo, taking a bite of the Buñuelo and then the Natilla. Enjoy!
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5 stars