Cinnamon Buñuelos

Makes eight servings.

1/2 teaspoon ground cinnamon

3 tablespoons sugar

2 8-inch corn tortillas

Cannabis-Infused Oil**

Mexican crema (optional)

Combine cinnamon and sugar set aside. Cut 2 8-inch tortillas into desired shapes 2 to 3 inches long. In a heavy medium skillet, heat 1/2 inch of Cannabis-Infused Oil until hot. Working in batches, fry tortilla shapes for 2 minutes or until golden brown, turning halfway through cooking time. Remove cooked strips and drain on paper towels. While strips are still warm, toss them with the cinnamon-sugar mixture.