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Bunuelos, tomatillos husks and fig leaves

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I've only just read about the leavening properties of tomatillo husks but here is a wonderful blog post from San Miguel's Deb Hall. here we see cocinera Margarita making bunuelos not only using the husk's water for her dough, but adding fig leaves to the sugary dipping syrup.

crispy and delicious



Wow is right. Interesting that Patricia also uses the water from tomatillo husks.


The fig leaf idea is remarkable. Clearly, she's an imaginative and inventive cook. Wonder what other secrets she's got under her rebozo.




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