Chile Lime Mexican Bunuelos
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
Serves: 20-24
Ingredients
Candied Peppers:
½ pound red finger hot peppers
1 cup granulated sugar
1 cup water
Bunuelos:
2 cups flour plus more for rolling
½ tsp baking powder
½ tsp salt
¼ cup sugar
1 egg
½ cup milk
2 TB butter, melted
Vegetable oil for frying
Chile Lime Sugar:
4 TB candied peppers
6 TB granulated sugar
Zest of 6 limes
Instructions
Candied Peppers:
Wash peppers and cut them into thick rounds, discarding pointy ends and tops.
Combine peppers, sugar and water in a medium sauce pan and bring to a gentle boil,
Cook peppers until semi=translucent, about 20-30 minutes.
Strain peppers, reserving syrup for another use.
Place peppers on a parchment lined cookie sheet and place in a warm oven to dry. Alternatively, the peppers can be dried in a dehydrator.
The peppers are done when they are dry and no longer sticky.
Stirring the peppers occasionally can help expose wet areas, speeding the drying process.
Time to dry varies based on humidity levels and the temperature of the oven or dehydrator. It can take anywhere from 2 hours to overnight.
Store candied peppers in an airtight container until ready to use.
Bunuelos:
Combine flour, baking powder, salt and sugar in a mixing bowl.
In a separate bowl, whisk together egg and milk.
Add liquid mixture to flour and mix until combined.
Add butter and mix.
Kneed dough on a floured surface until no longer sticky.
Place dough in a bowl covered with a damp towel and let it rest for 30 minutes. While dough rests make chile lime sugar.
Chile Lime Sugar:
Place candied peppers and granulated sugar into a small food processor and grind until fine.
Sift mixture through a fine mesh sieve to remove seeds and larger pieces.
Add zest and stir until mixed thoroughly.
Place sugar on a plate and set aside.
Finishing the Bunuelos:
Roll dough into quarter sized balls.
Cover balls with damp towel and roll each piece until very thin.
Heat oil to 360F
Place rolled disks on a plate, separated by wax paper so they don’t stick together.
Fry each bunuelo individually, flipping it halfway through cooking.
They are done when they are a light golden brown and no longer flexible.
Using a spider or tongs, carefully remove the bunuelo, shaking off excess oil.
Immediately dust with chile lime sugar.
From vintagekitty.com