Dive into the delectable world of Mexican churros, crispy and airy treats that will tantalize your taste buds. These golden wonders are a staple in Mexican cuisine, often enjoyed as a breakfast delicacy or a sweet afternoon snack. With their distinct ridges and generous coating of cinnamon sugar, churros are a delightful symphony of flavor and texture. If you're looking to embark on a culinary journey to recreate these delectable treats, you've come to the right place. This comprehensive guide will provide you with the essential steps and expert tips for crafting perfect Mexican churros, ensuring they turn out crispy on the outside and fluffy on the inside. So, gather your ingredients, prepare your kitchen, and let's delve into the art of making irresistible Mexican churros.
Let's cook with our recipes!
CINNAMON CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE
Steps:
- In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
- For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.
- For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
- Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.
- To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.
MEXICAN CRULLERS (CHURROS)
Provided by Daisy Martinez
Categories dessert
Time 50m
Yield 12 to 15 servings
Number Of Ingredients 10
Steps:
- To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.
- Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.
- Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.
- Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.
XOCO CHURROS WITH MEXICAN HOT CHOCOLATE
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Provided by Jennifer Jones
Categories Milk/Cream Blender Chocolate Dessert Fry Kid-Friendly Cinco de Mayo Cinnamon Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Make the cinnamon sugar:
- In a small bowl, whisk together the sugar and cinnamon. DO AHEAD: The cinnamon sugar can be made ahead and stored, in an airtight container at room temperature, up to 1 month.
- Make the hot chocolate:
- In a heavy 2-quart saucepan over moderate heat, combine the milk or water and the chocolate. Heat, stirring occasionally, until the chocolate is almost completely dissolved (there will still be small pieces of chocolate) and the mixture is steaming. Transfer to a blender or use a handheld immersion blender and process until the mixture is foamy and fully emulsified, about 30 seconds (use caution when blending hot liquids). Return the hot chocolate to the saucepan. When ready to serve, place over low heat, stirring occasionally, until warm.
- Make the churro dough:
- In a medium pot over moderate heat, whisk together the butter, sugar, salt, and 1 1/4 cups water. Bring to a simmer, stirring to melt the butter. Remove the pot from the heat and add the flour, stirring vigorously to fully incorporate it into the liquid. Return the pot to moderate heat and cook the mixture, stirring constantly, until the dough is smooth and sticky, about 1 minute. Turn off the heat and remove the pot from the burner; cover with a lid or plastic wrap, and let rest for 15 minutes.
- Following the 15-minute resting period, add the eggs, 1 at a time, stirring with a wooden spoon until completely incorporated after each addition. Spoon the dough into a pastry bag fitted with a 1/2-inch star tip.
- Fry the churros:
- Line a large baking sheet with several layers of paper towels and place the cinnamon sugar in a small shallow bowl.
- In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 375°F. Working in batches (about 6 churros per batch), hold the pastry bag just above the surface of the hot oil and carefully and gently pipe 4-inch ribbons of dough directly into the oil, using a paring knife to cut the batter at the end of the star tip if necessary. Fry the churros, turning occasionally, until golden brown and cooked in the center, about 2 minutes per batch. Transfer as done to the paper-towel-lined baking sheet and return the oil to 375°F between batches. Toss the churros in cinnamon sugar and serve warm with the Mexican hot chocolate.
CHURROS (MEXICAN CRULLERS)
Yummy Mexican snack or dessert. Add cinnamon to the sugar for a different taste after they are all cooked. Children love these.
Provided by Karen From Colorado
Categories Dessert
Time 30m
Yield 24 Churros
Number Of Ingredients 8
Steps:
- Bring water, sugar and salt to boil.
- Remove from heat.
- Stir in flour all at once and beat until smooth.
- Beat in eggs one at a time until mixture is smooth.
- Spoon mixture into a pastry bag fitted with a large star point.
- Pipe 3 inch strips onto waxed paper or floured surface.
- Add lemon peel to fry fat and heat to 375 degrees.
- Fry churros a few at a time for 3 to 4 minutes or until golden, turning as necessary.
- Drain on paper towels.
- Roll in sugar.
CHURROS (MEXICAN CRULLERS)
Number Of Ingredients 7
Steps:
- Bring water to boiling point in a saucepan. Remove saucepan from fire and gradually add sifted flour with salt. Beat vigorously until fluffy and smooth. Add egg with wine and continue beating until batter is smooth and shiny. Heat oil in a deep pan until medium hot. Pour batter in a pastry tube and drop small amounts of batter, about 4-5 inches long, in the hot oil. Fry both sides until golden brown and remove Churros to absorbent paper to drain. Roll each one in powdered sugar while still hot. Serve with hot cocoa.
Nutrition Facts : Nutritional Facts Serves
Tips:
- For crispy churros, use cold water and butter. The cold water will help the dough stay firm and prevent the churros from becoming greasy.
- Don't overmix the dough. Overmixing will make the churros tough. Mix the dough just until it comes together.
- Use a star-shaped pastry tip to pipe the churros. This will give them their characteristic shape.
- Fry the churros in hot oil. The oil should be between 350°F and 375°F.
- Don't overcrowd the pan when frying the churros. This will cause the oil temperature to drop and the churros will not cook evenly.
- Drain the churros on paper towels after frying. This will help remove excess oil.
- Serve the churros warm, dusted with cinnamon sugar. You can also serve them with a dipping sauce, such as chocolate sauce or dulce de leche.
Conclusion:
Churros are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a special celebration. With a few simple ingredients and a little time, you can make churros that will impress your friends and family. So what are you waiting for? Give this recipe a try today!
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