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1
Combine the tomatillo husks, water, and tequesquite in a saucepan over medium heat and bring to a boil.
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2
Remove from the heat, let cool, and strain.
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3
Reserve the liquid and discard the rest.
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4
Combine the flour, baking powder, and salt in a mixer with the hook attachment.
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5
Add the orange juice, egg, sugar, tomatillo husk infusion, lard, and milk.
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6
Beat until the dough is very smooth and elastic, 15 to 20 minutes.
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7
Rub some of the lard all over the top of the dough and cover lightly with a cloth.
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8
Allow to rest, at room temperature, for at least 30 minutes.
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9
Cover a table with a clean sheet or tablecloth.
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10
Grease your hands with a little lard and divide the dough into 18 golf ballsize pieces.
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11
Roll each into a smooth ball, pressing so theyre compact.
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12
Cover them lightly with a cloth.
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13
Roll each ball into a circle about 5 inches in diameter, turning as you roll, so that it is even.
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14
Beginning with the ones that were rolled out first, stretch each circle, pulling very gently from the center and around the edges, to form a circle 8 to 9 inches in diameter.
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15
You should be able to see through the dough.
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16
Allow the bunuelos to rest over the tablecloth until they feel dry to the touch and look a bit leathery, 20 to 25 minutes.
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17
Turn them over and let dry completely on the other side, 15 to 20 minutes.
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18
Spread the sugar-canela mixture on a plate and place a wire rack over a baking sheet for draining.
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19
(A wire rack with only one row of metal spacers instead of a crisscross pattern works best, as you can drain the bunuelos vertically.)
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20
Pour the oil into a deep-sided pan to a depth of at least 3 inches.
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21
Heat the oil to 375F over medium heat, slide a bunuelo very carefully into the oil, and press down with a fork.
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22
The bunuelo should immediately begin to bubble around the edges and blister all over.
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23
Fry until golden on one side, then flip over and fry until golden on the other side, 1 to 2 minutes total.
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24
Remove the bunuelo from the oil, let the excess oil drip back into the pot for a few seconds, then place on the wire rack to drain.
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25
Fry the remaining bunuelos in the same manner.
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26
Toss the bunuelos in the sugar-canela mixture while still warm or serve with piloncillo syrup.
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27
Bunuelos pobres are lightly coated with anise-flavored syrup, and bunuelos ahogados are submerged in warm piloncillo syrup (page 190) and topped with colored sugar or sprinkles.
