Buñuelos
Mahón-Menorca PDO, Jamón Serrano, Fig Jam
Chef Monica "Mika" Leon of Caja Caliente | Miami
Yield: 15 buñuelos
“Every country has their own take on buñuelos. Growing up in a Cuban household, we always had ones that were made with cassava and yuca. I added in a Columbian kick with the use of masa harina and tied in some Spanish notes as well with the addition of jamón serrano. The Mahón-Menorca PDO cheese brings the entire dish together. It is added to the dough for texture, and also incorporated into the center to create a cheesy pull.” - Chef Monica "Mika" Leon
Adapted by StarChefs | november 2022
INGREDIENTS:
Dough:
10 tablespoons tapioca flour
½ cup harina de maíz
1½ cups Mahón-Menorca PDO
½ cup jamón serrano
2 eggs
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons whole milk
Buñuelos:
Olive oil
12 ½-inch cubes Mahón-Menorca PDO
Fig Jam:
1 pound figs, quartered
1⁄2 cup of sugar
Juice and zest of 1 lemon
To Assemble and Serve:
Frying oil
METHOD:
For the Dough:
In a large bowl, combine the cheese, tapioca flour, harina de maíz, jamón, eggs, baking powder, and salt. Slowly stream in milk and mix until a shaggy dough forms. Knead 5 minutes until smooth.
For the Buñuelos:
Divide dough into 15 two-tablespoon portions. Using oiled hands, roll each portion into a ball. Using your fingers, make a small indentation in the center of the ball. Place one cube of cheese into the indentation and roll again until the cheese is fully covered and in the center of the ball. Refrigerate.
For the Fig Jam:
In a saucepan over medium heat, combine figs, sugar, and lemon zest. Cook 10 minutes, or until sugar is dissolved, making sure to stir occasionally to prevent burning. Add lemon juice and ¼ cup water. Bring to a boil. Reduce heat to low and continue to cook 20 minutes, continuously stirring. Remove from heat, let cool, then transfer mixture to a jar. Set aside.
To Assemble and Serve:
In a large dutch oven over high flame, heat oil to 350°F. In batches, fry the Buñuelos until golden brown, approximately 5 to 7 minutes. Place Buñuelos on a paper-towel lined sheet tray and let drain. Transfer Buñuelos to a serving platter and serve with Fig Jam for dipping.
