Buñuelos Recipe with Tortillas: The Crispy, 15-Minute Cinco de Mayo Treat

The sound is unmistakable: the happy, crackling sizzle of a flour tortilla hitting hot oil, followed by the warm, comforting scent of cinnamon sugar filling the air. That is the magic of homemade buñuelos. And I’m going to let you in on a brilliant secret: the absolute easiest, fastest path to this crispy, celebratory dessert starts with a humble ingredient you probably already have flour tortillas.

This buñuelos recipe with tortillas is your shortcut to a traditional Mexican treat. With this easy buñuelos recipe, you can have a plate of delicious tortilla buñuelos ready in no time, perfect for Cinco de Mayo, Christmas, or any day that needs a little sweet, crunchy joy.

WHAT ARE BUÑUELOS?

Buñuelos (pronounced boon-WEH-lohs) are a beloved fried dessert found across Latin America and Spain. Think of them as the Mexican cousin to a funnel cake, crispy, delicate, and generously coated in cinnamon-sugar. Traditionally made from a yeasted dough, they are a festive holiday staple.

This brilliant tortilla buñuelos version captures all the essential qualities. This easy buñuelos recipe with tortillas delivers the satisfying snap, the sweet spice, and the gorgeous golden color, but in a fraction of the time. It’s the ultimate kitchen hack for an authentic-tasting treat.

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WHY THIS TORTILLA BUÑUELOS RECIPE WORKS

Let me tell you why this buñuelos recipe is so genius.

• First, it’s incredibly fast and easy. By using ready-made flour tortillas, you skip the entire dough-making and resting process.
• Second, you get perfect, consistent crispiness every time. The thin tortillas fry up into light, airy crisps with beautiful bubbles, making these buñuelos with tortillas foolproof.
• Third, it’s deeply customizable. You can keep them classic with cinnamon sugar or drizzle them with syrup.
• Finally, it’s a fantastic way to use up leftover tortillas.

INGREDIENTS FOR EASY BUÑUELOS

Simple, pantry-friendly ingredients are all you need for this buñuelos recipe.

For the Buñuelos:

• 4-6 medium (8-inch) flour tortillas: Stale tortillas work perfectly for this tortilla buñuelos recipe! If they’re fresh, let them dry out on the counter for 30 minutes for the crispiest result.
• Neutral oil for frying: Vegetable, canola, or avocado oil. You’ll need enough for about 1-1.5 inches in your pot or skillet.

For the Cinnamon-Sugar Coating:

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• Pinch of salt (enhances all the flavors)

Optional Syrup (Cajeta or Piloncillo Style):

• 1 cup dark brown sugar or 1 piloncillo cone (about 8 oz), chopped
• 1 cup water
• 1 cinnamon stick
• 1 strip of orange peel

TOOLS YOU’LL NEED

A large, heavy-bottomed pot or Dutch oven (for frying), a slotted spatula or spider skimmer, a baking sheet lined with paper towels or a wire rack, and a small bowl for the cinnamon sugar.

STEP-BY-STEP: HOW TO MAKE BUÑUELOS WITH TORTILLAS

Follow these simple steps for perfectly golden, crispy tortilla buñuelos.

1. CUT AND PREPARE THE TORTILLAS

Using a sharp knife or a small cookie cutter, cut each tortilla for your buñuelos into your desired shape. For traditional wedges, cut them into 4-6 triangles. For fun shapes, use small round cutters or even cut a small slit in the center of a whole tortilla before frying (it will puff into a beautiful round shape).

2. HEAT THE OIL & FRY

In your heavy pot, heat 1-1.5 inches of oil over medium heat to 350°F-375°F (175°C-190°C). If you don’t have a thermometer, test the oil by dipping a corner of a tortilla into it; it should sizzle actively.
Carefully add 1-2 tortilla pieces at a time for your buñuelos recipe, not crowding the pot. Fry for 30-45 seconds per side, using your spatula to gently press them down and submerge them, until they are puffed and a deep, golden brown.

3. DRAIN AND COAT IMMEDIATELY

Transfer the fried tortilla buñuelos directly from the hot oil to your wire rack. Let them drain for just 10-15 seconds. They need to be very hot to accept the coating. Then, immediately toss them in the cinnamon-sugar mixture while they’re still warm and slightly oily. The sugar will adhere perfectly, creating that classic, sparkly crust for your buñuelos with tortillas.

THE SECRET TO CRISPY, NOT SOGGY, BUÑUELOS

The key to this buñuelos recipe is oil temperature and timing. If the oil is too cool, the tortillas will absorb oil and become greasy. If it’s too hot, they’ll burn before crisping through, and maintaining that 350°F-375°F sweet spot is crucial for perfect tortilla buñuelos. Also, don’t skip the wire rack! Draining on a rack lets air circulate underneath, preventing steam from making them soft.

HOW TO MAKE TRADITIONAL PILONCILLO SYRUP (OPTIONAL)

For a more authentic, deeply flavored glaze for your buñuelos, make this simple syrup:

1. In a saucepan, combine 1 cup water, 1 cup chopped piloncillo or dark brown sugar, 1 cinnamon stick, and an orange peel strip.
2. Bring to a simmer over medium heat, stirring until the sugar dissolves.
3. Reduce heat to low and simmer for 10-15 minutes until slightly thickened.
4. Remove the cinnamon stick and orange peel. Drizzle the warm syrup over your cinnamon-sugar coated buñuelos just before serving.

VARIATIONS & SERVING IDEAS

• Chocolate Drizzle: Melt semi-sweet chocolate with a touch of oil and drizzle over the top of your tortilla buñuelos.
• Savory Twist: Skip the sugar. Fry the tortilla pieces, then sprinkle with grated Cotija cheese and a sprinkle of chili powder.
• Ice Cream Sandwich: Place a scoop of vanilla ice cream between two small, round buñuelos for an incredible dessert.

STORAGE & MAKE-AHEAD TIPS

Buñuelos are best served immediately after frying and coating. However, you can store uncoated, fried tortilla pieces from this buñuelos recipe in an airtight container at room temperature for 1 day. Re-crisp them in a 350°F oven for 3-5 minutes, then toss in cinnamon sugar. The cinnamon-sugar mixture and piloncillo syrup can be made several days ahead.

TROUBLESHOOTING COMMON QUESTIONS

• “My buñuelos are soft/chewy.” The oil wasn’t hot enough, or they were stacked while still warm, trapping steam. Always fry at the correct temp and cool on a rack for crispy tortilla buñuelos.
• “The sugar isn’t sticking.” You coated them when they were too cool. The sugar must be applied while the fried tortillas for your buñuelos recipe are still very warm.
• “Can I use corn tortillas?” For this specific crispy, bubbly result in a buñuelos recipe with tortillas, flour tortillas are essential. Corn tortillas will not puff in the same way.

A SWEET PERSONAL NOTE

This tortilla buñuelos recipe is my go-to for instant celebration. It reminds me of the bustling kitchens during the holidays, where the fryer was always running. While not the traditional from-scratch method, it captures the very same spirit, sharing something hot, sweet, and made with love in a matter of minutes. Seeing friends’ and family’s eyes light up when I bring out a pile of these easy buñuelos never gets old.

FINAL CHECKLIST BEFORE YOU FRY

• Oil is heated to 350°F-375°F.
• Tortillas are cut and ready.
• Cinnamon-sugar mixture is in a wide, shallow bowl.
• Draining rack or paper towels are set up next to the stove.

FREQUENTLY ASKED QUESTIONS

Can I bake these instead of frying?

For a lighter version of this buñuelos recipe, you can brush tortilla pieces lightly with oil or melted butter, sprinkle with cinnamon sugar, and bake at 400°F until crisp. The texture will be more like a baked chip than a classic airy, puffed buñuelo.

What’s the difference between a buñuelo and a sopapilla?

They are very similar! Sopapillas are typically made from a leavened dough (like traditional buñuelos), but are often served as a puffier pastry. This tortilla buñuelos version resembles a flat, crisp buñuelo.

Can I use store-bought cinnamon sugar?

Absolutely for this easy buñuelos recipe, but making your own blend allows you to control the ratio (I prefer a very cinnamony mix!) and add that important pinch of salt.