Colombian Bunuelos & Natilla

"These were made for me last Christmas by a friends mother. She made them so delicately and with such love that I was inspired to make them myself after my visit to her home. They are very addictive, and believe me when I say that you can't just eat one. I actually had about 7 while I was at her house, and my stomach was just about ready to explode by the time I left. It was worth it though because these little things are beyond good. Enjoy!"
photo by cristmoreinano photo by cristmoreinano
photo by cristmoreinano
Ready In:
1hr 10mins




  • Buñuelos:

  • Grind the cheese very finely in food processor.
  • Mix the cheese with the cornstarch, eggs, brown sugar and salt.
  • Roll into balls the size of golf balls and drop into medium-hot vegetable oil and fry slowly.
  • After a few minutes increase temperature and fry until they are golden.
  • Remove and place on absorbent paper.
  • Natilla:

  • Dissolve the cornstarch in the milk.
  • Add the brown sugar.
  • Cook over low heat, stirring constantly. When the sugar is melted and begins to thicken, add the cinnamon.
  • Continue to cook for about 15-20 minutes, stirring constantly.
  • After 15-20 minutes, fish out the cinnamon sticks (if used), and pour the Natilla onto a very large serving platter or into a large bowl to cool slightly.
  • Cut the Natilla into chunks and eat with a Buñuelo, taking a bite of the Buñuelo and then the Natilla. Enjoy!

Questions & Replies

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  1. my husband and I decided to look up the recipe for these and try making them ourselves, being that we just recently moved states away from our favorite colombian restaurants. I have to say these were great! However we will add a little more sugar next time just to make them a little more like we are used to. But they were awesome served with sweet coffee! we are definetly going to try the natilla next time too. thanks for a great recipe!
  2. This came out amazing
    • Review photo by cristmoreinano



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