Strawberries with Cream Served with Buñuelos
Michoacán provides 59.4% of the national strawberry production
- Michoacán
- 4 servings
-
Difficulty: Moderate
- 0 mins
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Michoacán provides 59.4% of the national strawberry production
-
Difficulty: Moderate
4 servings
0 mins
Ingredients:
8 Guerrero Flour Tortillas
1/2 cup of orange juice
1 1/2 tbsp. of brown sugar
1/4 tsp. of orange peel
1/4 tsp. of cardamom powder
1/4 tsp. of cinnamon powder
2 cups of strawberries, halved
1 tsp. of butter
2 oz of anis (optional)
Oil for frying
3 tbsp. of refined sugar
how to make it:
1. Combine the orange juice, the sugar, orange peel, cardamom, cinnamon, and strawberries in a bowl. Mix well so strawberries soak in flavors.
2. Drain strawberries and reserve the liquid.
3. Melt butter in a skillet over high heat and sauté strawberries for a few seconds (it’s optional to add anise and flambé).
4. Transfer strawberries to a bowl. Pour reserved liquid in the skillet and lower heat to medium. Cook until liquid has evaporated and acquired a syrupy consistency.
5. Heat oil and fry Guerrero® Butter-flavored Flour Tortillas. Remove and drain on a plate lined with paper towels. Sprinkle with sugar and cinnamon.
6. Serve strawberries in wine glasses and decorate with flour tortilla buñuelos and orange juice syrup.
Tip: Excellent when served with vanilla ice cream.
50 mins prep
