Bunuelos With Vanilla Ice Cream And Cactus Berries Recipes

Steps:

• On a plate, mix the sugar and cinnamon. In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep frying thermometer, inserted in the oil, reaches 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in about 2 to 3 minutes.) One by one, fry tortillas until golden brown. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to cinnamon-sugar mixture, turn to coat and serve.

Steps:

• Heat oven to 350 degrees. In a small bowl, combine sugar and cinnamon; set aside. Cut tortillas into 2 1/2-inch-wide strips. Lay strips in a single layer on a baking sheet, brush with melted butter, and sprinkle with sugar mixture. Bake until golden, 10 to 15 minutes. Repeat with remaining tortillas. Serve with vanilla ice cream.

Steps:

• Combine sugar, salt, lemon juice, and 1 tablespoon water in wide, heavy-bottomed saucepan over medium-low heat. Cover saucepan and cook, checking occasionally until sugar melts and turns amber, 10 to 12 minutes. Do not overcook or sugar will burn.
• Remove from heat and slowly whisk in goat's milk. Let cool completely. Drizzle cajeta sauce over ice cream and serve, or store covered in refrigerator up to 1 week.