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.
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.
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 per serving
6 ServingsCalories 190kcal
Protein 6g
Carbohydrates 45g
Fiber 5g
Sugar 20g
Fat 27g
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