Mexican churros
Mexican churros are crispy, deep-fried pastries coated in cinnamon sugar, complemented by a rich chocolate dipping sauce. This recipe provides a straightforward method to enjoy these delightful treats at home.
Cook time 20 min
Prep time 25 min
Ingredients:
1/3 cup sugar1 tsp cinnamon
2 tbsp olive oil
1 cup all-purpose white wheat flour
1/2 cup heavy whipping cream
1 cup dark chocolate
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.
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!
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!
Mexican churros FAQ:
Churros are done frying when they are golden brown on all sides. This typically takes about 2-3 minutes per side at 375°F (190°C). It's important to turn them occasionally for even cooking.
Yes, leftover churros can be stored in an airtight container at room temperature for up to 2 days. To maintain their crispiness, you can reheat them in an oven for a few minutes before serving.
A large, deep frying pan is ideal for frying churros, allowing enough space for them to float without overcrowding. Ensure the oil is at least 2 inches deep for even frying.
You can substitute heavy whipping cream with coconut cream or a non-dairy milk (like almond milk), but the texture and richness may vary. Ensure any alternative is suitable for melting with chocolate.
Use a good quality dark chocolate for the sauce, preferably with at least 60% cocoa. This will provide a rich flavor that complements the sweetness of the churros.
Cooking 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.
Nutrition Facts
6 ServingsCalories 190kcal
Protein 6g
Carbohydrates 45g
Fiber 5g
Sugar 20g
Fat 27g
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