Chef eres genial!! Soy mexicana y jamas había visto como hacer tan fácil unos buñuelos!! Seguro los voy a intentar hacer!! Bendiciones gracias por tu amor a México!!
Mike and I got married in fabulous Oaxaca in a small bay in Huatulco, a couple decades ago before cruise ships and mass American tourism; a small gathering of 37 close family and friends that travelled for the occasion, and few new local friends we made. A friendly beautiful place with such a rich culinary history! We are now waiting out the pandemic converting our front yard into a serious permaculture garden that includes heirloom Meso-America beans wrapping themselves around heirloom native cornstalks with calabaza under foot, and tomatillo hanging from sculptured rebar trellis nearby. Hoping we get to go back some day soon, when the world normalizes a bit. As a child Bunuelos were always a holiday dish because my adoptive grandparents were from New Mexico. After a meal of Pozole and tamales we soiled our fingers dribbling chocolate or honey and cinnamon on the hot oily bread. Divine. Thanks for the memories!
I am from Chihuahua and my mother used four kilos of flour to make buñuelos on Noche Buena every year. Never used yeast or eggs, only baking powder, manteca and salt. She made a regular flour tortilla and then stretched it whith her mands until the tortilla was thin and like a piza size, then deep fried them. She was a MASTER flour tortillas maker, she used the same technique for burritos but smaller. She made two kilograms daily, because in the North of Mexico we used to eat more flour tortillas than corn tortillas. Now is different, we buy the tortillas from tortillerias factories.
I have been following Rick Bayless for over twenty years and it's great to see so many videos uploaded lately. His commitment to authenticity and attention to detail are inspiring. He the thinking person's chef
THANK YOU SO MUCH FOR THIS RECIPE! I AM TEXMEX, SO I KNOW HOW TO MAKE BUNUELOS.. BUT YOUR RECIPE IS THE BEST!! I MADE IT!! 😋 GOD DEFINITELY GAVE YOU A GIFT FOR MEXICAN FOOD! 😍❤
My grandma used to make an easy version of these with day old tortillas. Brush them with butter, put in the oven for 5 - 7 minutes and dust with cinnamon and sugar.
This reminds me of my childhood helping my mom and grandmother make buñelos. We stretched them out draping a tea towel over a bent knee and then letting them dry out before frying them. We drizzled the piloncillo syrup over them or sprinkled cinnamon and sugar immediately after frying.
I was just watching this and it brings back memories of my mom making them for Christmas. She didn't use yeast, but she would add eggs, pinocillo, and cinnamon. She would prepare the dough, roll them into numerous balls. Then she would roll them out with a roller and then she would stretch each one by hand. She would then lay them out to dry before she fried them. When they were done, they were good enough to eat as they were or we would sprinkle some refined sugar on top. Either way, they were good.
My mom likes to lay the bunuelos out on a cotton table cloth over night so they can not absorb that much oil when she cooks them the next day, Also, I think that you can make some very tasty bunuelos using the raw tortilla land tortillas. They are very tasty using the uncooked tortilla land flour tortillas and then cooking them in oil and sprinkle them with sugar and cinnamon but my mom thinks hers are tastier but I like the tortilla land recipe idea. And just leave them out after you prepared them and they become crispier after like 2 to 3 days.
Reminds me of college, when our Spanish professor (who was from Mexico) made a Christmas Dinner for the advanced students. Buñuelos were the dessert . Yummy!
Our mom would makes these for New Years Eve she didn’t use yeast , and they were sprinkled with cinnamon sugar. Instead of black eyed peas, we had, Buñuelos and hot chocolate. Wonderful traditions. Tasty too.
Our favorite Mexican restaurant makes their version of buñuelos by flash-frying a flour tortilla, bending it to a 90-degree angle, putting a scoop of vanilla ice cream on the half that's flat against the plate, and then drizzling the whole thing with honey and cinnamon. Delicious!
Hola, me encantan los buñuelos, he hecho una sola vez, me salieron más ò menos... 😄.... cómo es que usas la cáscara de tomatillo? Disculpa que te pregunte pero es interesante saberlo y gracias.
Rick, You are a Mexico Food Genius. I know you lived here in Mexico. I live in Vera Cruz Mexico. Its so hard to find these here in Mexico. My uncle use to make these when i was little. He poked a Hole in the Dough and it would create big Bubbles. We would fill the bubbles with fried Pork.
In Veracruz Puerto are called Hojuelas and on Christmas time are sell on every corner. Bueñuelos de viento i have never seen in Veracruz or Boca del Río
I love how you spend so much time in Mexico! Michoacán buñuelos tend to be too sweet for my liking. You should look into how buñuelos are made in Durango. They’re crunchy and perfect 😋
Rick I to have been watching you or viewing your work for year's and year's 2009 I watched every top chef masters episode with the rest of your fans wishing 🙏 praying for your victory our prayers were answered thank God Amen.
Your buñuelo rolling techniques reminds me of Joyce Chen's potsticker dough rolling technique. I love watching masters at work and have enjoyed watching you since I was a kid and you were on PBS. Thank you for sharing! I'll have to try these. 😊
I didn’t hear or read in the comments but yeast being activated will need the water around 100-110 fahrenheit ,38 celsius. Yeast has a rough time blooming in cold water.
@@rickbayless just being safe. Have been in comment threads where people complain their bread doesn’t work out. Thanks for reaching out! All the best and keep up unique food content 🙂
You, sir, are the most excellent of teachers! Thank you for your. knowledge, the interpretation of it , and all the marvelous recipes. I feel so well prepared to cook and share these delicious dishes. What discovery! Peace~•~
Stupid Covid ruined my chances to finally visit one of Chef Bayless's restaurants, this past summer! 😭😭😭 Love your recipes, Chef Bayless STAY SAFE IN 2021!
Buñuelos in the Yucatán are more like uneven balls and not stretched. Super soft and yummy. Usually served with honey instead of piloncillo like in other parts of Mexico.
Mr. Bayless, in the 50s & 60s, my mother made about 100 buñuelos every Christmas and sell most of them. She used tequesquite; have you ever heard of this stone/powder? It created rise, so it was similar to yeast.
Brings back great memories, we used to make buñuelos with grandma and stretch the buñuelos on our knee and let them dry for awhile before frying. Thank you, God bless. 🥳 FELIZ AÑO NUEVO 🎊🎆🎈🎉
We don’t sweeten them most of the time and serve them with fresh beans, though most are swiped by the kids as soon as they’re fried. When I was little, we called them “moon-yellows.” 🥰 In school, I’d make them sprinkled with cinnamon sugar to take to share for special days.
Happy new year to you and your lovely family. I love the way you cook, keep doing what you do best making great food. I'm watching you from new York God bless you always.
Hola Rick, My mom makes Buñuelos without the yeast, eggs or butter. I was fascinated by this recipe, it reminded me of dough for churros. Have you ever made Buñuelos differently? P.S We're originally from a small town near Morelia in Michoacan. Saludos
Where did this recipe come from? Yeast,egg and butter? The only thing that sounded familiar was your mentioning how some made their bunuelos by stretching with their hands. Mom said it took practice and skill using the knuckles of your hands and shifting all the while. Your presentation is the second one I've seen where sugar and other ingredients that my Mom and her sister and my aunt's church used to make at Christmas time and New Years. The dough looked like tortilla dough but it was rich with lard or Crisco. I liked mine with a shower of cinnamon mixed with sugar. I guess that bunuelos recipes differ from region to region just like comida de quresma differs from region to region. Have you ever done a show on Lenten cooking? When ever we gets new Mexican restaurant the first thing I ask is about Lenten food I usually hear a yes then when they tell me what they serve I know that the newer families usually come from the coastal or areas where they have access to sea food . My Mom and Dads families came from the middle and southernly part of Mexico. ❤So before refrigeration they used dried shrimp which was ground and toasted to mix beaten egg whites which had beaten egg yolks folded in then with the shrimp added were fried as patties to be served with a special sauce. The latest place to come in served cocido we ate caldo de ❤res❤. They think it's funny when some customers come in and order the most heavenly cheese and flour tortilla enchiladas. Enjoyed seeing your dem9 but it made me remember our style of recipe.
Chef, no big party required! We’ll be making these this weekend for our cloistered little clan. Love the format and appreciate the obvious passion you have for the food.
I NEVER use yeast for my buñuelos, nor eggs or butter. My mother made them all the time and they thin, crispy and delicious. I still stretch them over my cloth covered knee, just like she used to.
Mmmhm! they look great! "Buñuelos de rodilla" for the Posadas and Christmas season. We also have in other regions of México the "buñuelos de viento." I love them both. My husband and I are also super fans of "Celaya" the traditional Mexican candy store that Rick mentions. If you visit Mexico City, look for it near the Zócalo. Gracias Rick por tu pasión por la comida Mexicana!!
Here in New Mexico, people love biscochitos (anise lard shortbread cookies). They are a Christmas tradition. Maybe people relate the anise to the season?...
My great grandmother's sister never used yeast ir any kind of thing ti make ir Fluffy it naturaly happened when fried, some people of that era used tequesquite or de water of the tomatillo, to add at the mix. Then You let ir dry and then fry it And also anide, clove, and one allspice (pimienta gorda)
Wow! Never seen them like these. The ones I eat are the ones that are already homemade from people’s homes. But they are sprinkled with the sugar/cinnamon spice and that’s it. BTW, an ex coworker met you at your restaurant in Chicago!
Chef eres genial!! Soy mexicana y jamas había visto como hacer tan fácil unos buñuelos!! Seguro los voy a intentar hacer!! Bendiciones gracias por tu amor a México!!
Mil gracias!
Glad to learn the history and method. Thank you Chef Bayless! Merry Christmas 🎄
Mike and I got married in fabulous Oaxaca in a small bay in Huatulco, a couple decades ago before cruise ships and mass American tourism; a small gathering of 37 close family and friends that travelled for the occasion, and few new local friends we made. A friendly beautiful place with such a rich culinary history! We are now waiting out the pandemic converting our front yard into a serious permaculture garden that includes heirloom Meso-America beans wrapping themselves around heirloom native cornstalks with calabaza under foot, and tomatillo hanging from sculptured rebar trellis nearby. Hoping we get to go back some day soon, when the world normalizes a bit. As a child Bunuelos were always a holiday dish because my adoptive grandparents were from New Mexico. After a meal of Pozole and tamales we soiled our fingers dribbling chocolate or honey and cinnamon on the hot oily bread. Divine. Thanks for the memories!
thank you so much for that inspiring comment!
The master of Mexican cooking...
One of my Favorite Chefs!
I am from Chihuahua and my mother used four kilos of flour to make buñuelos on Noche Buena every year.
Never used yeast or eggs, only baking powder, manteca and salt. She made a regular flour tortilla and then stretched it whith her mands until the tortilla was thin and like a piza size, then deep fried them. She was a MASTER flour tortillas maker, she used the same technique for burritos but smaller. She made two kilograms daily, because in the North of Mexico we used to eat more flour tortillas than corn tortillas. Now is different, we buy the tortillas from tortillerias factories.
Thank you ! I am from Mexico. I live in the USA. You really can make Mexican food magic.
To make buñuelos is an art! 13:40
Rick Bayless is awesome!
Mmmmm delicious my chef te Amo 🤩🤩🤩😍😘😘😘😘
looks yummy chef.thanks for sharing
I have been following Rick Bayless for over twenty years and it's great to see so many videos uploaded lately. His commitment to authenticity and attention to detail are inspiring. He the thinking person's chef
Thanks for watching!
Wow soooo good 👍 👏 👌 I like with sugar and cinamon too 😋
THANK YOU SO MUCH FOR THIS RECIPE! I AM TEXMEX, SO I KNOW HOW TO MAKE BUNUELOS.. BUT YOUR RECIPE IS THE BEST!! I MADE IT!! 😋 GOD DEFINITELY GAVE YOU A GIFT FOR MEXICAN FOOD! 😍❤
Thanks so much letting me know! Glad it worked out so good for you.
Nice chef 👨🍳
This is the second year that I make buñuelos with Rick's recepie, where I live is very difficult to find this type of buñuelos
I love buñuelos
Great video as always Rick!
My grandma used to make an easy version of these with day old tortillas. Brush them with butter, put in the oven for 5 - 7 minutes and dust with cinnamon and sugar.
In Puerto Rico we make buñuelos de viento french style.
Those are great too!
You are the best!!!
I love your videos💝
*15:28* the face on the plate 😉
Not only does Rick make delicious Mexican food, his voice is quite soothing too.
Mr . Bay less thank you fir sharing your stories from Michoacán .. best food Uruapan, Morelia Beautiful places. Your recipes are the best!!!!
A childhood staple.
I have to try this
This reminds me of my childhood helping my mom and grandmother make buñelos. We stretched them out draping a tea towel over a bent knee and then letting them dry out before frying them. We drizzled the piloncillo syrup over them or sprinkled cinnamon and sugar immediately after frying.
yep drying them out makes em crunchier. I like pouring maple syrup on them.
I was just watching this and it brings back memories of my mom making them for Christmas.
She didn't use yeast, but she would add eggs, pinocillo, and cinnamon. She would prepare the dough, roll them into numerous balls. Then she would roll them out with a roller and then she would stretch each one by hand. She would then lay them out to dry before she fried them.
When they were done, they were good enough to eat as they were or we would sprinkle some refined sugar on top.
Either way, they were good.
My mom and Tia's make these for New Years
Eso fue súper auténticamente mexicano!!!! Rick eres una persona muy especial!!! Gracias guapo!!😘
I have been a fan of his for many years I love his cooking
My mom likes to lay the bunuelos out on a cotton table cloth over night so they can not absorb that much oil when she cooks them the next day, Also, I think that you can make some very tasty bunuelos using the raw tortilla land tortillas. They are very tasty using the uncooked tortilla land flour tortillas and then cooking them in oil and sprinkle them with sugar and cinnamon but my mom thinks hers are tastier but I like the tortilla land recipe idea. And just leave them out after you prepared them and they become crispier after like 2 to 3 days.
Reminds me of college, when our Spanish professor (who was from Mexico) made a Christmas Dinner for the advanced students. Buñuelos were the dessert . Yummy!
Sounds like a great teacher!
Our mom would makes these for New Years Eve she didn’t use yeast , and they were sprinkled with cinnamon sugar. Instead of black eyed peas, we had, Buñuelos and hot chocolate. Wonderful traditions. Tasty too.
Our favorite Mexican restaurant makes their version of buñuelos by flash-frying a flour tortilla, bending it to a 90-degree angle, putting a scoop of vanilla ice cream on the half that's flat against the plate, and then drizzling the whole thing with honey and cinnamon. Delicious!
Mmmmmmm
Que rico 😋😋 los aré para año nuevo con un rico ponche🤤💖
thank you for all you have to done to introduce so many people to Mexican food and for helping to demonstrate that it truly is high cuisine
You got to give this guy a lot of credit cause he makes good food
Rick is cool ...his brother Skip is fucking hater tho
So much better looking than the Southern California taco shop version using flour tortillas and cinnamon sugar.
Oh, Rick! You are just the BEST!
I use tomatillo peel instead of yeast. I also eat them with sugar and cinnamon. Hi from Mexico City.
Hola, me encantan los buñuelos, he hecho una sola vez, me salieron más ò menos... 😄.... cómo es que usas la cáscara de tomatillo? Disculpa que te pregunte pero es interesante saberlo y gracias.
@@conyhiggins8635, pon a hervir las hojas del tomatillo, y amasa la harina con esa agua, esto hace los buñuelos esponjar. Espero te ayude. Saludos 🐾🐾
@@RinaElsayed773 , muchas gracias y FELIZ AÑO NUEVO!! 🎉🪅😁👍🏼 desde California.
My mom uses tomatillo leaves steeped in water for her dough too. We either sprinkled cinnamon and sugar or drizzled the piloncillo syrup.
Chef Yury de Gortari( rest in peace) used to make Buñuluelos with Tomatillo leaf boil with water, instead of yeast
I just made this with my grandmother today. What a beautiful tradition ❤️ def will try some of your techniques next time.
Rick, You are a Mexico Food Genius. I know you lived here in Mexico. I live in Vera Cruz Mexico. Its so hard to find these here in Mexico. My uncle use to make these when i was little. He poked a Hole in the Dough and it would create big Bubbles. We would fill the bubbles with fried Pork.
My family is from Veracruz, there "buñuelos de viento" are more common than these "buñuelos de rodilla."
In Veracruz Puerto are called Hojuelas and on Christmas time are sell on every corner. Bueñuelos de viento i have never seen in Veracruz or Boca del Río
@@esperanzagh My family is from Coscomatepec and Córdoba, Veracruz
@@esperanzagh Thank You
I love how you spend so much time in Mexico! Michoacán buñuelos tend to be too sweet for my liking. You should look into how buñuelos are made in Durango. They’re crunchy and perfect 😋
So delicious, I like to add some tejocotes to my syrup the taste it’s so delicious. Yummy
También le puedes agregar guayabas te quedarán deliciosas
Gracias por hacer la comidas de mi país 😁🇲🇽
Yummy! That’s all I can say!!
Sending Blessings!
Rick I to have been watching you or viewing your work for year's and year's 2009 I watched every top chef masters episode with the rest of your fans wishing 🙏 praying for your victory our prayers were answered thank God Amen.
Thank you!
Your buñuelo rolling techniques reminds me of Joyce Chen's potsticker dough rolling technique. I love watching masters at work and have enjoyed watching you since I was a kid and you were on PBS. Thank you for sharing! I'll have to try these. 😊
Always great to see Rick sharing his recipes.
I didn’t hear or read in the comments but yeast being activated will need the water around 100-110 fahrenheit ,38 celsius. Yeast has a rough time blooming in cold water.
I used warm water
@@rickbayless just being safe. Have been in comment threads where people complain their bread doesn’t work out. Thanks for reaching out! All the best and keep up unique food content 🙂
I love this recipe!!
You, sir, are the most excellent of teachers! Thank you for your. knowledge, the interpretation of it , and all the marvelous recipes. I feel so well prepared to cook and share these delicious dishes. What discovery! Peace~•~
Buy your yeast by the vacuum sealed pound & keep it in the freezer in a pint jar. If the batch is good, it's all good.
Another great video Rick, Thank you for being awesome.
El si sabe como se hace, un abrazo a este gran chef
Stupid Covid ruined my chances to finally visit one of Chef Bayless's restaurants, this past summer! 😭😭😭
Love your recipes, Chef Bayless
STAY SAFE IN 2021!
Feliz navidad 🎊 muy rico
Buñuelos in the Yucatán are more like uneven balls and not stretched. Super soft and yummy. Usually served with honey instead of piloncillo like in other parts of Mexico.
Just watched the movie Tortilla Soup, and now I’m craving Mexican cuisine!
Mr. Bayless, in the 50s & 60s, my mother made about 100 buñuelos every Christmas and sell most of them. She used tequesquite; have you ever heard of this stone/powder? It created rise, so it was similar to yeast.
Brings back great memories, we used to make buñuelos with grandma and stretch the buñuelos on our knee and let them dry for awhile before frying. Thank you, God bless. 🥳 FELIZ AÑO NUEVO 🎊🎆🎈🎉
Can I buy that syrup ? Can I use balsamic sweetened glaze adding the spices you added ?
Yeast is something new
You’re amazing😍
We don’t sweeten them most of the time and serve them with fresh beans, though most are swiped by the kids as soon as they’re fried. When I was little, we called them “moon-yellows.” 🥰
In school, I’d make them sprinkled with cinnamon sugar to take to share for special days.
Gracias Rick, por gustarte tanto la deliciosa comida mexica 🙏🏻😀
They are the best Christmas dessert EVER!
Happy new year to you and your lovely family. I love the way you cook, keep doing what you do best making great food. I'm watching you from new York God bless you always.
Mis respetos que rico se mira todo lo que prepara!
Hola Rick,
My mom makes Buñuelos without the yeast, eggs or butter. I was fascinated by this recipe, it reminded me of dough for churros. Have you ever made Buñuelos differently?
P.S
We're originally from a small town near Morelia in Michoacan. Saludos
Where did this recipe come from? Yeast,egg and butter? The only thing that sounded familiar was your mentioning how some made their bunuelos by stretching with their hands. Mom said it took practice and skill using the knuckles of your hands and shifting all the while. Your presentation is the second one I've seen where sugar and other ingredients that my Mom and her sister and my aunt's church used to make at Christmas time and New Years. The dough looked like tortilla dough but it was rich with lard or Crisco. I liked mine with a shower of cinnamon mixed with sugar. I guess that bunuelos recipes differ from region to region just like comida de quresma differs from region to region. Have you ever done a show on Lenten cooking? When ever we gets new Mexican restaurant the first thing I ask is about Lenten food I usually hear a yes then when they tell me what they serve I know that the newer families usually come from the coastal or areas where they have access to sea food . My Mom and Dads families came from the middle and southernly part of Mexico. ❤So before refrigeration they used dried shrimp which was ground and toasted to mix beaten egg whites which had beaten egg yolks folded in then with the shrimp added were fried as patties to be served with a special sauce. The latest place to come in served cocido we ate caldo de ❤res❤. They think it's funny when some customers come in and order the most heavenly cheese and flour tortilla enchiladas. Enjoyed seeing your dem9 but it made me remember our style of recipe.
Fabulous! Thanks for sharing yet another special piece of Mexican tradition! Feliz Navidad!
Chef, no big party required! We’ll be making these this weekend for our cloistered little clan. Love the format and appreciate the obvious passion you have for the food.
Have a great holiday!
How come you don't spend Christmas with Skip?
Wooooow
I NEVER use yeast for my buñuelos, nor eggs or butter. My mother made them all the time and they thin, crispy and delicious. I still stretch them over my cloth covered knee, just like she used to.
Mi mama tampoco, no yeast butter or eggs.
Making these with my family in a couple days!!
have a great holiday!
You're amazing 🤗
Thank you chef!
I’m making these soon! They are delicious. I had them when I was a little girl when my grandma would make it. Now I can make it for her.
Deliciosos!! Saludos desde Oaxaca México 👍
I had no idea what bañuelos were, but I kept hearing about them in Seattle. They look delicious!
Mmmhm! they look great! "Buñuelos de rodilla" for the Posadas and Christmas season. We also have in other regions of México the "buñuelos de viento." I love them both. My husband and I are also super fans of "Celaya" the traditional Mexican candy store that Rick mentions. If you visit Mexico City, look for it near the Zócalo. Gracias Rick por tu pasión por la comida Mexicana!!
I didn't know you have a youtube channel, i used to watched your recipes on tv the recipes are autentic, i' m from Oaxaca.
Here in New Mexico, people love biscochitos (anise lard shortbread cookies). They are a Christmas tradition. Maybe people relate the anise to the season?...
Delicious!!😋
My great grandmother's sister never used yeast ir any kind of thing ti make ir Fluffy it naturaly happened when fried, some people of that era used tequesquite or de water of the tomatillo, to add at the mix. Then You let ir dry and then fry it
And also anide, clove, and one allspice (pimienta gorda)
My mother uses tomatillo water as well to soft the dough. We always roll them out and dry them out for a few hours before frying. I love bunelos!!
I miss Oaxaca!
I would love to travel Mexico with you and your family
Tons of us do not have microwaves, so please mention alternatives like sitting in a bowl of hot water, or over a ban maria
Mom still makes them but we call them “ hojuelas”, we are from Veracruz… what we call “bunuelo” is more like a donut…
Buñuelos don’t need yeast. You only need water and flour.
That’s not what a lot of people say ...
Wow! Never seen them like these. The ones I eat are the ones that are already homemade from people’s homes. But they are sprinkled with the sugar/cinnamon spice and that’s it. BTW, an ex coworker met you at your restaurant in Chicago!
Mr Bayless, you mention "Mexican cinnamon” but cinnamon isn’t grown in Mexico or the northern hemisphere based on my limited searches; please explain.
Hey Chef, would it be blasphemous to sprinkle powdered sugar on these right before serving? I would want to stick close to tradition.
They do powdered sugar on another type of buñuelo, but typically not these. It would be good here, though.
@@rickbayless Thank you Chef.
Try sopapillas that way.
You can add a little pecan in pieces to give it the final touch
I recommend Marisolpink
The bunuelos that we make would never tolerate any toppings they crumble, ours are light n crispy
Now I want some 🙄