homemade mexican churros

Homemade Mexican Churros Recipe

 What’s sweet,  and perfectly crispy? Churros! If you’ve only experienced a churro at the fair, you’re in for a treat today; we’re making our own at home with my Homemade Mexican Churros Recipe! There’s no substitute for a truly fresh, expertly fried churro rolled in cinnamon and sugar; once you bite into one just minutes after it comes out of the oil, you’ll never go back! 

The churro originated in Spain, but some accounts suggest that a version may have existed even earlier in China. Wherever they first appeared, churros made their way to South America in the 1500’s. Spanish explorers brought them around the world, which is how they came to be a popular dessert in Mexico.

Mexican churros differ from Spanish churros; they’re made with hot water (Spanish churros typically use warm water) and they’re traditionally dipped in chocolate or whip cream. Mexican churro dough also uses an egg, while Spanish recipes leave it out.

This recipe is simple, and there’s no need to be intimidated by the frying process! You’ll only need a few simple tools to get started, and the incredible taste of a freshly made churro will convince you that any extra effort is absolutely worth it.

If you’re planning to be doing lots of frying, it’s worth it to invest in a heavy bottom pan, but you can also work with what you’ve got. You can typically get piping bags and tips at any hobby or craft store, but you can also order them in a pinch. 

Anytime is a good time to eat churros, but you can also prepare them for dessert after a meal featuring my Coctel de Camarones. But there’s no need to stay with a Mexican theme – churros would be a perfect accompaniment to my Jamaican Jerk Chicken, too! If you try these churros, comment and let me know how they turned out; I know you’ll love them!

Makes – 2 to 3 dozen (depending on the thickness and length)

Ingredients

For the Churros
  • 1 cup Water
  • ½ cup (1 stick) Unsalted Buter
  • 1 tablespoon White Granulated Sugar
  • ½ teaspoon Salt
  • 1 cup All-Purpose Flour (120g)
  • 3 large Eggs
  • 1 teaspoon Vanilla Extract
  • 3 -4 cups Vegetable oil for frying
For the Cinnamon Sugar
  • ¾ cup White Granulated Sugar
  • 1 tablespoon Ground Cinnamon
For the Chocolate Dipping Sauce
  • ½ cup Semi-Sweet Chocolate Chips
  • ½ cup Heavy Cream
  • ½ teaspoon Ground Cinnamon
mexican churros

Instructions

For the Cinnamon Sugar
  1. In a large bowl whisk together sugar and cinnamon and keep aside.
mexican churros
For the Churros
  1. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat.
mexican churros

2. Take it off the heat and add the flour.

mexican churros

3. Using a wooden spoon, mix vigorously until all the flour is incorporated into a lump free dough.

mexican churros

4. Let the flour mixture cool for 5 minutes.

5. Add the vanilla and the eggs, one at a time, mixing vigorously after adding each egg.

mexican churros

6. After all the eggs are added and incorporated, the dough should be soft, smooth and glossy. 

mexican churros

7. Heat oil in a heavy bottomed pan about 370F to 380F.

8. Transfer the dough to a piping bag fitted with a large start tip.

9. Carefully squeeze 4 to 6-inch-long strips of dough into the oil. Cook the churros for about 1 to 2 minutes per side or until golden brown.

10. Remove the cooked churros from the oil and drain on paper towels.

11. Roll the warm churros in the prepared cinnamon sugar.

12. Serve hot with chocolate dipping sauce.

For the Chocolate Dipping Sauce
  • Place the chocolate chips, cinnamon and heavy cream in a microwave safe bowl and microwave for 45 seconds or until the cream just starts to boil.
  • Take it out and whisk it for 30 seconds or until it transforms into a thick and glossy chocolate sauce.

10 comments on “Homemade Mexican Churros Recipe

  1. I’ve never made churros from scratch. They are yummy though. I must give this a go myself.

  2. These look so yummy and pretty easy to make! I am deifinitely going to try and make for my family!

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