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1
Saute the chorizo in a skillet for a couple of minutes until it starts to give off its oil.
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2
(Drain off some oil if there is a lot.)
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3
To make the dough, place in a saucepan over medium heat the water, butter and salt.
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4
When the water comes to a boil and the butter has melted, add the flour all at once.
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5
Lower the heat and stir with a wooden spoon until the dough leaves the sides of the pan and forms a ball.
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6
Continue cooking and stirring for 1 to 2 minutes.
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7
Turn off the heat and beat in the eggs 1 at a time.
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8
The dough will separate, then hold together again.
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9
(This step may be done effortlessly in a food processor; once the flour has been added and forms a ball, transfer the dough to the processor.
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10
Process for 15 seconds.
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11
Add both eggs and beat for 45 seconds.)
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12
Combine the Bunuelo dough with the chorizo.
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13
(This can also be done in the processor.)
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14
(May be prepared ahead.)
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15
In a skillet heat the oil at least 1/2-inch deep to about 380 degrees F. Drop the dough by teaspoonfuls into the oil and fry over medium hear, turning occasionally, until puffed and golden.
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16
Drain on paper towels.
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17
(May be kept warm in 200 degree F oven up to 30 minutes.)
