Churros Mexicanos (Mexican Churros) is a traditional Mexican recipe for a classic snack or dessert of a butter, egg and flour dough that's piped, frozen to harden and then fried in oil until golden and which is served with a garnish of cinnamon sugar. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Mexican Churros (Churros Mexicanos).
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Originally from Spain, churros are probably more commonly associated with Mexican and Mexican-American cuisine these days. This recipe is for the classic Mexican version of churros, served dusted with cinnamon sugar.
Ingredients:
250ml water
3 tbsp unsalted butter
1 tbsp granulated sugar
1 tsp vanilla extract
½ tsp sea salt
150g plain flour
1 large egg
1l vegetable oil, for frying
100g granulated sugar
1 tsp ground cinnamon
Method:
Combine the water, butter, sugar, vanilla extract and salt in a medium saucepan over medium-high heat and bring to a boil.
Take off the heat, add the flour and beat in with a whisk until completely combined and lump free.
Scrape the batter into a stand mixture with a paddle attachment. Set aside to cool for 5–10 minutes.
Once cooled beat in the egg on medium speed until it’s fully incorporated and a soft dough has formed.
Transfer the mixture to a piping bag fitted with a 12mm open star tip. Pipe onto a parchment paper or greaseproof paper lined baking tray, forming long sticks, spirals (or any shape you like). Make sure that whatever shape you form they will fit into your deep fryer or whatever pan your use to fry your churros.
Once all the dough has been piped transfer the baking tray to your freezer and freeze until the churros are stiff (about 20–30 minutes.
In the meantime, add oil to your deep fryer, wok, deep frying pan (or whatever you’re going to use to cook the churros). Add or attach a confectioner’s or deep-fry thermometer and heat the oil to 180°C over high heat.
As you fry the churros, don’t over-crowd the pan and dry not to allow the oil to get below 170°C and heat the oil back up to 180°C after cooking and removing each batch.
Once the churros are stiff and the oil is hot, fry the churros 3 or 4 at a time until golden on all sides (about 4 minutes per batch). If the churros are too floppy when you try to flip them give them another minute to cook, then try to flip.
Once cooked to your liking remove the churros from the oil with tongs or a spider and transfer to a paper towel lined baking tray, allowing any excess oil to drain away for a minute or two.
To finish, mix together the sugar and cinnamon in a shallow bowl. Place the warm churros in the cinnamon sugar mixture and turn to coat on all sides.
Though churros are always best eaten right away. You can, however keep them warm in an oven heated to 100°C for 30-40 minutes if necessary. Any leftovers can be stored in an airtight container for up to 3 days.
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