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MexicanAuthentic Cuisine

Churros

Serves 4 to 6 Dessert vegetarian, Desserts

Churros

Churros, a beloved staple of Mexico City's everyday culinary scene, are often enjoyed at any time of day, from breakfast to late-night snacks. The enticing aroma of frying dough wafts through the streets, inviting locals and visitors alike to indulge in this simple yet satisfying treat. This home-style version captures the essence of what makes churros so irresistible, with a focus on straightforward, generous flavors that a family cook might serve.

The perfect churro should be crisp on the outside, soft and tender on the inside, with a light coating of cinnamon sugar adding a sweet, spiced touch. While traditionally enjoyed on their own, churros reach new heights when paired with a cup of rich, creamy cajeta or thick hot chocolate, offering a delightful contrast of textures and temperatures.

Ingredients

  • 1 cupwater
  • 60 g (1/4 cup)butter
  • 1 tbspsugar
  • 1/2 tspfine salt
  • 150 g (1 1/4 cups)all-purpose flour
  • 2eggs
  • 4 cupsneutral oil — for frying
  • 100 g (1/2 cup)sugar mixed with 1 tbsp ground cinnamon — for rolling
  • 1 cupcajeta or thick hot chocolate — for dipping

Method

  1. In a medium saucepan, combine 1 cup of water, 60 g (1/4 cup) butter, 1 tbsp sugar, and 1/2 tsp fine salt. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to ensure the butter melts evenly. Once it reaches a boil, remove the pan from the heat.
  2. Immediately add 150 g (1 1/4 cups) all-purpose flour to the saucepan. Using a wooden spoon, vigorously stir the mixture until it forms a smooth dough that pulls away from the sides of the pan and forms a ball. This step ensures the flour is fully incorporated and cooked slightly, which is crucial for the texture of the churros.
  3. Allow the dough to cool slightly for about 2 minutes. Then, add 2 eggs, one at a time, beating well after each addition. The dough should become glossy and thick, with enough structure to hold a ridge when you lift the spoon. This indicates that the eggs have been fully incorporated, giving the churros their characteristic lightness.
  4. Transfer the dough to a piping bag fitted with a large star tip. In a deep, heavy-bottomed pot, heat 4 cups of neutral oil to 180°C (350°F). Carefully pipe 4-5 inch lengths of dough directly into the hot oil, using scissors to cut the dough as it comes out of the piping bag.
  5. Fry the churros in batches, ensuring not to overcrowd the pot, which can lower the oil temperature. Cook them until they are deep golden brown and crisp all over, about 2-3 minutes per side. Use a slotted spoon to remove the churros from the oil and drain them briefly on paper towels to remove excess oil.
  6. While the churros are still hot, roll them in the cinnamon sugar mixture made from 100 g (1/2 cup) sugar mixed with 1 tbsp ground cinnamon. Ensure they are well-coated for that classic churro flavor. Serve immediately with a side of 1 cup cajeta or thick hot chocolate for dipping, inviting everyone to enjoy the freshly made treat.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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