{"id":8886,"date":"2024-09-13T14:53:01","date_gmt":"2024-09-13T20:53:01","guid":{"rendered":"https:\/\/www.liberador.news\/?p=8886"},"modified":"2024-09-13T14:53:02","modified_gmt":"2024-09-13T20:53:02","slug":"como-hacer-bunuelos-mexicanos-caseros","status":"publish","type":"post","link":"https:\/\/www.liberador.news\/index.php\/2024\/09\/13\/como-hacer-bunuelos-mexicanos-caseros\/","title":{"rendered":"C\u00f3mo hacer bu\u00f1uelos mexicanos caseros"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Los bu\u00f1uelos son un cl\u00e1sico para la \u00e9poca navide\u00f1a pero a diferencia de otros platillo&nbsp;<strong>la receta de bu\u00f1uelos se puede hacer durante todo el a\u00f1o, as\u00ed que es momento de ir a la cocina y preparar este delicioso postre.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Los bu\u00f1uelos son una fritura que tiene una gran tradici\u00f3n cultural y culinaria en M\u00e9xico<\/strong>, es com\u00fan ver la pila de este postre en puestos de feria, consumirlos como botana o bien, hacerlos para las posadas o cena de navidad y a\u00f1o nuevo, detalla el\u00a0<em>Gobierno de M\u00e9xico.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Su origen data de hace unos dos mil a\u00f1os en pa\u00edses como Turqu\u00eda, Marruecos o Egipto, donde se com\u00edan bolitas hechas de masa frita con miel.<\/strong>&nbsp;Esta combinaci\u00f3n emigr\u00f3 a Espa\u00f1a y se transform\u00f3 en los bu\u00f1uelos de viento. Gracias al intercambio cultural que existi\u00f3 durante la conquista, fue que este tipo de preparaci\u00f3n lleg\u00f3 a M\u00e9xico.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/animalgourmet.com\/wp-content\/uploads\/2024\/09\/Receta-de-bunuelos-2-1.jpg\" alt=\"Bu\u00f1uelos caseros que se venden en ferias.\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.animalgourmet.com\/wp-content\/uploads\/2024\/09\/Receta-de-bunuelos-2-1.jpg 1200w, https:\/\/www.animalgourmet.com\/wp-content\/uploads\/2024\/09\/Receta-de-bunuelos-2-1-300x200.jpg 300w, https:\/\/www.animalgourmet.com\/wp-content\/uploads\/2024\/09\/Receta-de-bunuelos-2-1-600x400.jpg 600w, https:\/\/www.animalgourmet.com\/wp-content\/uploads\/2024\/09\/Receta-de-bunuelos-2-1-768x512.jpg 768w\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"caption-attachment-110265\">Bu\u00f1uelos caseros que se venden en ferias en diferentes partes de M\u00e9xico. \/ Foto: Shutterstock<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A diferencia de los bu\u00f1uelos de viento, que son bolas de&nbsp;<strong>masa de harina de trigo, manteca y huevos, rellenos con dulces de crema, chocolate o chantill\u00ed;<\/strong>&nbsp;los bu\u00f1uelos en nuestro pa\u00eds llegaron solo con la base de la masa frita, emulando una tortilla y actualmente se acompa\u00f1a con un jarabe de piloncillo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Los primeros lugares en donde se cocinaron bu\u00f1uelos en el territorio nacional fueron los conventos, incluso existe un&nbsp;<strong>recetario escrito por Sor Juana In\u00e9s de la Cruz, donde incluye varias recetas sobre especialidades de la cocina conventual del virreinato<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Receta de bu\u00f1uelos caseros<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">De acuerdo con\u00a0<em>Larousse Cocina<\/em>, la masa para los\u00a0<strong>bu\u00f1uelos<\/strong>\u00a0se prepara con una mezcla de harina de trigo, huevo, agua, sal y manteca de cerdo, que se deja reposar,\u00a0<strong>se estira y se moldea.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Posteriormente se fr\u00ede en manteca de cerdo o aceite y&nbsp;<strong>se espolvorea con az\u00facar<\/strong>&nbsp;<strong>o se ba\u00f1a con miel de abeja o piloncillo.<\/strong>&nbsp;En ciertas regiones se utiliza agua de c\u00e1scaras de tomate o tequesquite para fermentar la masa. Algunas mieles contienen frutas como&nbsp;<strong>tejocotes o guayabas<\/strong>; ingredientes como el an\u00eds y la canela se utilizan tambi\u00e9n en algunos lugares.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ingredientes:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>270 g de harina de trigo<\/li>\n\n\n\n<li>1 cucharadita de polvo para hornear<\/li>\n\n\n\n<li>1 cucharada de mantequilla<\/li>\n\n\n\n<li>1 huevo<\/li>\n\n\n\n<li>1 cucharada de az\u00facar<\/li>\n\n\n\n<li>\u00bd cucharadita de sal<\/li>\n\n\n\n<li>1 cucharadita de esencia de vainilla<\/li>\n\n\n\n<li>\u2154 de taza de agua tibia<\/li>\n\n\n\n<li>2 tazas de aceite para fre\u00edr az\u00facar al gusto<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Procedimiento:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dentro de un taz\u00f3n, coloque la harina y el polvo para hornear. Haga un hueco en el centro y vierta la mantequilla, el huevo, el az\u00facar, la sal y la esencia de vainilla. Mezcle agregando el\u00a0<strong>agua tibia<\/strong>\u00a0conforme sea necesario; al final debe obtener una masa uniforme y tersa.<\/li>\n\n\n\n<li><strong>Cubra la masa<\/strong>\u00a0con pl\u00e1stico autoadherible o un trapo h\u00famedo y d\u00e9jela reposar durante\u00a0<strong>30 minutos.<\/strong><\/li>\n\n\n\n<li>Precaliente el\u00a0<strong>aceite en una cazuela<\/strong>\u00a0de fondo amplio.<\/li>\n\n\n\n<li>Coloque boca abajo una olla de barro o un taz\u00f3n amplio y cubra la superficie con un trapo h\u00famedo.<\/li>\n\n\n\n<li>Divida la masa en 10 porciones y exti\u00e9ndalas con un rodillo sobre una superficie enharinada hasta alcanzar un di\u00e1metro de\u00a0<strong>15 cent\u00edmetros<\/strong>\u00a0aproximadamente.<\/li>\n\n\n\n<li>Coloque\u00a0<strong>uno a uno los discos<\/strong>\u00a0sobre la olla de barro o taz\u00f3n con el trapo h\u00famedo. Contin\u00fae extendi\u00e9ndolos con las yemas de los dedos y dando vueltas de vez en cuando hasta obtener el grosor deseado, sin que se rompan.<\/li>\n\n\n\n<li><strong>Fr\u00eda cada bu\u00f1uelo<\/strong>\u00a0en el aceite caliente hasta que se doren. P\u00f3ngalos sobre\u00a0<strong>papel absorbente<\/strong>\u00a0y\u00a0<strong>espolvor\u00e9elos con el az\u00facar.<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><img decoding=\"async\" src=\"https:\/\/animalgourmet.com\/wp-content\/uploads\/2024\/09\/Receta-de-bunuelos-1.jpg\" alt=\"Postres mexicanos para la noche mexicana.\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.animalgourmet.com\/wp-content\/uploads\/2024\/09\/Receta-de-bunuelos-1.jpg 1200w, https:\/\/www.animalgourmet.com\/wp-content\/uploads\/2024\/09\/Receta-de-bunuelos-1-300x200.jpg 300w, https:\/\/www.animalgourmet.com\/wp-content\/uploads\/2024\/09\/Receta-de-bunuelos-1-600x400.jpg 600w, https:\/\/www.animalgourmet.com\/wp-content\/uploads\/2024\/09\/Receta-de-bunuelos-1-768x512.jpg 768w\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"caption-attachment-110264\">Receta de bu\u00f1uelos reci\u00e9n fritos. Postres tradicionales mexicanos. \/ Foto: Shutterstock<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Receta para el jarabe de piloncillo<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Ingredientes:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Agua<\/li>\n\n\n\n<li>Canela<\/li>\n\n\n\n<li>Guayabas<\/li>\n\n\n\n<li>An\u00eds<\/li>\n\n\n\n<li>C\u00e1scara de naranja<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Procedimiento:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Coloca la taza de\u00a0<strong>agua y el piloncillo<\/strong>\u00a0en una olla mediana; calienta a fuego medio-alto hasta que el piloncillo se disuelva y tome la consistencia como de caramelo l\u00edquido.<\/li>\n\n\n\n<li>A\u00f1ade con cuidado el resto del agua, la canela, la guayaba, el an\u00eds y la c\u00e1scara de naranja y lleva a ebullici\u00f3n; cocina durante\u00a0<strong>6 minutos aprox.<\/strong>, revuelve y hierve durante<strong>\u00a04 minutos m\u00e1s<\/strong>. Pon el jarabe resultante a un lado para utilizarlo como complemento para los bu\u00f1uelos. Si lo deseas m\u00e1s espeso, d\u00e9jalo que hierva a fuego lento hasta que logre la consistencia deseada.<\/li>\n\n\n\n<li><strong>S\u00edrvelo caliente<\/strong>\u00a0o a temperatura ambiente.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Fuente: Animal Gourmet<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Los bu\u00f1uelos son un cl\u00e1sico para la \u00e9poca navide\u00f1a pero a diferencia de otros platillo&nbsp;la&#8230;<\/p>\n","protected":false},"author":4,"featured_media":8887,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[109],"tags":[],"class_list":["post-8886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>C\u00f3mo hacer bu\u00f1uelos mexicanos caseros - Liberador 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