- Combine sugar, cinnamon and nutmeg in a large plastic bag, mixing well. Set aside.
- Cut tortillas into 3x2-inch strips. Fry a few at a time in 1 inch of hot oil (375°F) until crisp and golden, turning once. (Or deep-fry in 375°F oil until golden.)
- Drain on paper towels. While still warm, place a few at a time in sugar mixture in bag. Shake gently to coat. Store in airtight container.
Note: You can make very good bunuelos with store-bought tortillas. For exceptional results, however, use homemade tortillas. Full particulars, including techniques and tips, are given in the article How to Make Flour Tortillas (with Mixed Results).
Recipe editor Patricia Mitchell