👨‍🍳 تعليمات

1. 1

   In a large bowl, combine the corn masa harina and salt.

   💡 نصائح احترافية: Ensure the masa harina is fresh for best results.
2. 2

   Gradually add the warm water to the masa harina, mixing with your hands until a soft, pliable dough forms. It should not be sticky.

3. 3

   Gently fold in the grated queso salvaje into the dough. Mix until evenly distributed.

   💡 نصائح احترافية: Be careful not to overmix, as this can make the buñuelos tough.
4. 4

   Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to about 350°F (175°C).

   ⏱️ 5-7 minutes
5. 5

   Using lightly oiled hands, shape small portions of the dough into balls or flattened discs. Carefully drop them into the hot oil, being careful not to overcrowd the pot.

   💡 نصائح احترافية: Fry in batches to maintain oil temperature and ensure even cooking.
6. 6

   Fry the buñuelos for 3-5 minutes per side, or until golden brown and puffed up. Use a slotted spoon to remove them from the oil and place them on a wire rack lined with paper towels to drain.

   ⏱️ 8-10 minutes
7. 7

   Serve warm. These are delicious on their own or with a side of salsa or crema.

   💡 نصائح احترافية: Best enjoyed fresh out of the fryer.