Bunuelos with Honey Crema
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- 1 c
- cacique crema mexicana (sour cream)
- 1 c
- granulated sugar
- 1 tsp
- ground cinnamon
- 1/4 tsp
- ground nutmeg
- 8-inch flour tortillas
- vegetable oil
- 1/4 c
1Combine cinnamon and nutmeg in a large plastic bag and shake to mix.
Heat 1-inch of vegetable oil in a large skillet and fry one tortilla at a time until golden brown on each side. Drain on paper towels.
2Let cool slightly and place in bag with sugar mixture shaking lightly to coat.
3In a small saucepan. warm honey until easily stirred, but not liquid and add the Crema Mexicana.
Drizzle the Honey Crema over Buñuel's and serve immediately with Champurrado.