Buñuelos

Thin, crispy fried dough discs dusted with sugar and cinnamon, a traditional Christmas and Day of the Dead sweet.

Ingredients

• 700g white fish fillets
• 2 cups pinto beans
• a handful of finely chopped white onion
• 1 1/2 tsp dried oregano
• 1/4 cup olive oil
• 1 cup tomatillos, sliced
• a handful of fresh epazote, chopped
• a generous spoonful of Mexican crema
• 2 cups beef stock
• 2 tsp ground cumin
• 1 cup avocado, sliced

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with olive oil.

2. 2

   In a large bowl, whisk together the pinto beans and ground cinnamon until evenly combined.

3. 3

   In a separate bowl, blend the lime wedges with the orange juice until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 15 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with cilantro or a dusting of crumbled cotija cheese.

8. 8

   Slice or portion into servings and serve.

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