Spice up Taco Tuesday! These crispy, sweet and spicy Candied Chile and Lime Mexican Bunuelos are a perfect complement to your Cinco de Mayo or any Mexican dinner. | vintagekitty.com

Chile Lime Mexican Bunuelos

Course Dessert
Cuisine Mexican
Prep Time 35 minutes
Cook Time 3 hours
Total Time 3 hours 35 minutes
Servings 20 -24
Author Vintage Kitty


Candied Peppers

  • 1/2 pound red finger hot peppers
  • 1 cup granulated sugar
  • 1 cup water


  • 2 cups flour plus more for rolling
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 2 TB butter melted
  • Vegetable oil for frying

Chile Lime Sugar

  • 4 TB candied peppers
  • 6 TB granulated sugar
  • Zest of 6 limes


Candied Peppers:

  • Wash peppers and cut them into thick rounds, discarding pointy ends and tops.
  • Combine peppers, sugar and water in a medium sauce pan and bring to a gentle boil,
  • Cook peppers until semi=translucent, about 20-30 minutes.
  • Strain peppers, reserving syrup for another use.
  • Place peppers on a parchment lined cookie sheet and place in a warm oven to dry. Alternatively, the peppers can be dried in a dehydrator.
  • The peppers are done when they are dry and no longer sticky.
  • Stirring the peppers occasionally can help expose wet areas, speeding the drying process.
  • Time to dry varies based on humidity levels and the temperature of the oven or dehydrator. It can take anywhere from 2 hours to overnight.
  • Store candied peppers in an airtight container until ready to use.


  • Combine flour, baking powder, salt and sugar in a mixing bowl.
  • In a separate bowl, whisk together egg and milk.
  • Add liquid mixture to flour and mix until combined.
  • Add butter and mix.
  • Kneed dough on a floured surface until no longer sticky.
  • Place dough in a bowl covered with a damp towel and let it rest for 30 minutes. While dough rests make chile lime sugar.

Chile Lime Sugar

  • Place candied peppers and granulated sugar into a small food processor and grind until fine.
  • Sift mixture through a fine mesh sieve to remove seeds and larger pieces.
  • Add zest and stir until mixed thoroughly.
  • Place sugar on a plate and set aside.

Finishing the Bunuelos

  • Roll dough into quarter sized balls.
  • Cover balls with damp towel and roll each piece until very thin.
  • Heat oil to 360F
  • Place rolled disks on a plate, separated by wax paper so they don't stick together.
  • Fry each bunuelo individually, flipping it halfway through cooking.
  • They are done when they are a light golden brown and no longer flexible.
  • Using a spider or tongs, carefully remove the bunuelo, shaking off excess oil.
  • Immediately dust with chile lime sugar.


Finger hots can be substituted for other hot thick-walled peppers
Save the chile syrup for spicy margaritas
Bunuelo dough can be rolled a few hours in advance. Wrap it tightly in plastic wrap and refrigerate it until ready to use.