Mexican churros
Indulge in the classic flavors of Mexican churros with this easy-to-follow recipe. Featuring a delightful blend of sugar and cinnamon, these churros are crisp on the outside and tender on the inside, perfectly complemented by a rich dark chocolate sauce. Made with simple ingredients like flour, heavy whipping cream, and olive oil, these homemade churros are the perfect treat for any occasion.
- 25 Mar 2024
- Cook time 20 min
- Prep time 25 min
- 6 Servings
- 6 Ingredients
Mexican churros are a delightful fried-dough pastry, coated in cinnamon sugar and often paired with a rich chocolate sauce. Originating from Spain, churros have become a popular treat in Mexican cuisine and are enjoyed as a snack or dessert. This recipe offers a simple yet delicious way to bring these sweet, crunchy delights into your own kitchen.
Ingredients:
Instructions:
- In a small bowl, combine the sugar and cinnamon. Mix well and set aside.
- In a medium saucepan, add 1 cup of water and the 2 tablespoons of olive oil. Bring to a boil over medium heat.
- Once boiling, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball of dough and pulls away from the sides of the pan. This should take about 1-2 minutes.
- Remove the pan from the heat and let the dough cool for a few minutes.
- Once the dough is slightly cooled, transfer it to a mixing bowl. Gradually add the heavy whipping cream, mixing continuously until fully incorporated and smooth.
- In a large, deep frying pan, pour in enough oil to reach a depth of about 2 inches. Heat the oil to 375°F (190°C).
- Spoon the dough into a pastry bag fitted with a large star tip.
- Pipe the dough directly into the hot oil, cutting it off with scissors when you reach the desired length (about 4-6 inches each).
- Fry in batches to avoid overcrowding, ensuring even frying.
- Fry the churros until they are golden brown, turning them occasionally to ensure even cooking. This should take about 2-3 minutes per side.
- Use a slotted spoon to remove the cooked churros from the oil, and transfer them to a paper towel-lined plate to drain.
- While the churros are still warm, roll them in the cinnamon-sugar mixture until well coated.
- In a microwave-safe bowl, add the dark chocolate and heavy whipping cream. Heat in the microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and the mixture is smooth.
- Alternatively, melt the chocolate and cream together in a double boiler over simmering water, stirring until completely smooth.
- Serve the warm churros with the chocolate dipping sauce on the side. Enjoy!
Tips:
- Ensure your oil is hot enough before frying the churros. A good frying temperature is around 375°F (190°C).
- Use a star-shaped nozzle for piping the churros to get that authentic, ridged texture.
- Don't overcrowd the frying pan; cook the churros in batches to maintain consistent temperature and quality.
- Let the churros drain on paper towels briefly before coating them in the cinnamon sugar mixture to avoid excess oil.
- Melt the dark chocolate gently, either using a double boiler or in the microwave in short bursts, to prevent burning.
With their crispy exterior and soft, tender inside, Mexican churros are a treat that can be enjoyed by all. This recipe is designed to be both straightforward and rewarding, ensuring that your homemade churros are as delicious as those from a traditional Mexican market. Remember to enjoy your churros warm, with plenty of chocolate for dipping!
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 190kcal | 7% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 5g | 13% |
| Sugar 20g | 21% |
| Fat | |
| Fat 27g | 33% |
| Saturated 5g | 17% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 5mg | 1% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.35mg | 2% |
| Vitamin B6 0.03mg | 1% |
| Vitamin B9 6ug | 1% |
| Vitamin B12 0.03ug | 1% |
| Vitamin C 0.13mg | 0% |
| Vitamin E 0.20mg | 1% |
| Vitamin K 0.83ug | 1% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 4.91mg | 45% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 40mg | 3% |
| Potassium, K 50mg | 2% |
| Selenium, Se 4.84ug | 9% |
| Sodium, Na 6mg | 0% |
| Zinc, Zn 0.30mg | 3% |
| Water | |
| Water 13g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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