Chorizo Puffs (Bunuelos De Chorizo) Recipe
Servings: 1
Ingredients
- 1/4 lb chorizo sausage skinned, and finely minced Bunuelo Dough Oil for frying
- 1 c. water
- 3 Tbsp. butter
- 3/8 tsp salt
- 1 c. flour
- 2 x Large eggs
Directions
- Saute/fry the chorizo in a skillet for a couple of min till it starts to give off its oil. (Drain off some oil if there is a lot.)
- To make the dough, place in a saucepan over medium heat the water, butter and salt. When the water comes to a boil and the butter has melted, add in the flour all at once. Lower the heat and stir with a wooden spoon till the dough leaves the sides of the pan and forms a ball. Continue cooking and stirring for 1 to 2 min.
- Turn off the heat and beat in the Large eggs 1 at a time. The dough will separate, then hold together again. (This step may be done effortlessly in a food processor; once the flour has been added and forms a ball, transfer the dough to the processor. Process for 15 seconds. Add in both Large eggs and beat for 45 seconds.) Combine the Bunuelo dough with the chorizo. (This can also be done in the processor.) (May be prepared ahead.)
- In a skillet heat the oil at least 1/2-inch deep to about 380 degrees. Drop the dough by teaspoonfuls into the oil and fry over medium hear, turning occasionally, till puffed and golden brown. Drain on paper towels. (May be kept hot in 200 degree oven up to 30 min.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 618g | |
| Calories 1417 | |
| Calories from Fat 794 | 56% |
| Total Fat 88.97g | 111% |
| Saturated Fat 41.45g | 166% |
| Trans Fat 0.0g | |
| Cholesterol 608mg | 203% |
| Sodium 2668mg | 111% |
| Potassium 728mg | 21% |
| Total Carbs 98.28g | 26% |
| Dietary Fiber 3.4g | 11% |
| Sugars 1.12g | 1% |
| Protein 53.0g | 85% |
