Tortillas Guerrero

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Strawberries with Cream Served with Buñuelos

Strawberries with Cream Served with Buñuelos
Servings 4
  • 8 Guerrero ® Butter-flavored Flour Tortillas
  • 1/2 cup of orange juice
  • 1 1/2 tbsp. of brown sugar
  • 1/4 tsp. of orange peel
  • 2 cups of strawberries, halved
  • 1 tsp. of butter
  • 2 oz of eggnog
  • Oil for frying
  • 3 tbsp. of refined sugar
  • 1/4 tsp. of cardamom powder
  • 1/4 tsp. of cinnamon powder
Combine orange juice, sugar, orange peel and strawberries in a bowl. Mix well so strawberries soak in flavors. Drain strawberries and reserve the liquid. Melt butter in a skillet over high heat and sauté strawberries for a few seconds (it’s optional to add anise and flambé).

Transfer strawberries to a bowl. Pour reserved liquid in the skillet and lower heat to medium. Cook until half the liquid has evaporated and acquired a syrupy consistency. Heat oil and fry Guerrero ® Butter-flavored Flour Tortillas. Remove and drain on a plate lined with paper towels. Sprinkle with sugar and cinnamon. Serve strawberries in wine glasses and decorate with flour tortilla buñuelos and orange juice syrup.
Excellent when served with vanilla ice cream.