Buñuelos

2 cups all-purpose flour
1/3 cup shortening
2 tablespoons sugar
1 tablespoon salt
1/2 tsp. baking powder
1/2 cup tea (made from tomatillo husk)
1/2 cup sugar mixed w/ 2 tablespoons of cinnamon, set aside
canola oil

Start by melting the shortening in a microwave safe bowl, add the tea, sugar, salt and baking powder, stir gently. Gradually add the flour about 1/2 a cup at a time until the dough starts to form. Cover dough with plastic wrap and let sit for 30 minutes.

Take the dough and make 1 1/2 inch balls and keep them covered. In the next step, I used a tortilla press lined w/ a heavy storage bag. Heat 2 cups of canola oil in a heavy fry pan to medium heat. After about 10 minutes of heating the oil, press one dough ball at a time and fry in the oil, flipping over to brown each side. Drain onto a plate lined with paper towels.

When you are done frying, gently take each bunuelo and dip it into the cinnamon/sugar mixture. Cool completely before storing in an airtight container.

If you do not have a tortilla press, you can use a rolling pin and roll out the dough ball that is pressed between a heavy plastic storage bag. Serve the bunuelos as they are or top with some fresh berries or pineapple.... Yummy!