On a plate, mix the sugar and cinnamon. In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep frying thermometer, inserted in the oil, reaches 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in about 2 to 3 minutes.)
One by one, fry tortillas until golden brown. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to cinnamon-sugar mixture, turn to coat and serve.
In small cup add about 3 scoops of ice cream, drizzle with dulce de leche, and add sprinkles on top. Top ice cream with a fun shaped buñuelo.
*Chefs Tip: Fun shapes and letters make a great topping for this easy dessert.