Mexican churros are like crispy sticks of happiness, fried to golden perfection and coated in a magical blend of cinnamon and sugar. They're the ultimate treat that'll have you reaching for seconds before you can say "¡Olé!"
Ah, Mexican churros, those delightful sticks of fried dough that make you feel like you've stumbled upon a crunchy slice of heaven! Long, golden-brown fingers of dough, crispy on the outside, soft and fluffy on the inside, dusted generously with cinnamon sugar. They're like the love child of a donut and a crispy French Fry, but with a dash of fiesta flair!
Now, here's the magic trick: these bad boys aren't just any old fried dough. Nope, they're piped through a star-shaped nozzle, giving them those signature ridges that catch all of that sugary goodness. And don't even get me started on the texture – it's like biting into a cloud that's been lightly fried to perfection.
What is the Difference Between Mexican Churros and Spanish Churros?
Mexican churros are like the extroverted cousin at the party – long and straight, often served with a dusting of cinnamon sugar and a side of warm chocolate sauce for dipping. They're crispy on the outside, fluffy on the inside, and they're all about that sweet, sweet flavor explosion.
Now, Spanish churros, well, they're a bit more laid-back, you know? They're shorter, thicker, and they prefer to strut their stuff without any extra sugar coating. Instead, they like to cozy up to a cup of thick hot chocolate, forming the ultimate power duo known as "churros con chocolate." It's like a warm hug for your taste buds!
So, while both churros are delicious in their own right, they've got their own unique flair that reflects the cultural vibes of their respective homelands. Whether you're team Mexico or team Spain, one thing's for sure – you can never go wrong with a plate of freshly fried churros!
Churro Dough
The dough used for churros is typically made from a simple mixture of flour, water (and sometimes milk), eggs, and a pinch of salt.
Yep - pâte à choux! It's like the chameleon of dough – versatile, adaptable, and oh-so-delicious.
Pâte à choux is the secret behind some of the most iconic pastries out there, like éclairs, cream puffs, and, you guessed it, churros! It's like the blank canvas that pastry chefs use to create their sweet masterpieces.
It's a pretty basic dough, but it works wonders when it hits that hot oil! Some recipes might also add a bit of butter or oil to the dough for extra richness, but at its core, it's all about creating a dough that's sturdy enough to hold its shape when piped into those delightful churro sticks.
So, it's like the unsung hero of the churro-making process – not too fancy, but essential for that crispy, golden perfection!
When Do You Serve Churros?
Churros are the ultimate anytime treat! Whether you're craving a sweet pick-me-up in the morning, a midday snack attack, or a late-night indulgence, churros are there for you, ready to satisfy those cravings.
They're perfect for breakfast alongside a hot cup of coffee or as a delicious dessert after a hearty meal.
I made them for my kids' Spanish classes every year for Cinco de Mayo. The teacher requested that each kid in the class bring something to share. After the first year, it was a tradition that could not be broken! I ended up making several batches of Mexican Churros every year for 9 years in a row!!
Plus, they're always a hit at parties, picnics, or any gathering where people appreciate a good dose of sugary goodness. So there's never a wrong time to serve up some piping hot churros – they're always a crowd-pleaser!
Mexican Churros are always a crowd-pleaser! They're crispy, they're sugary, and they're downright irresistible. So next time you're craving a sweet treat, do yourself a favor and indulge in a taste of Mexico's sweetest temptation!
Other Recipes to Try:
Mexican Churros Recipe
Ingredients
- 1 cup water
- 1 cup milk
- ½ cup unsalted butter diced into small cubes
- 2 tablespoon granulated sugar
- ½ teaspoon salt
- 2 cups all-purpose flour scoop and level to measure
- 2 large egg
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- For coating
- 1 cup granulated sugar
- 2 teaspoon ground cinnamon
Instructions
Mix the Coating
- Whisk together 1 cup of sugar and the cinnamon in a shallow dish or on a plate and set aside.
- Heat about 2 inches of vegetable oil in a large pot or deep skillet over medium-high heat to 360 degrees F. While the oil is heating, prepare the batter. Reduce burner temperature as needed once oil reaches 360 degrees to maintain that temperature.
- Add water, milk, butter, sugar, and salt to a medium saucepan. Bring to a boil over medium-high heat.
- Add flour and immediately reduce the heat to medium-low. Cook and stir constantly with a wooden spoon or rubber spatula until the mixture comes together and is smooth. When you see a hazy coating on the bottom of the pan and the mixture comes together mostly in one lump, it is ready.
- Transfer the mixture to a large mixing bowl and mix with a mixer or by hand for a minute or two to help the mixture cool. Allow to sit for a few more minutes until there is no steam and the mixture is not hot.
- Add the vanilla and one egg to the bowl and mix with an electric mixer until smooth. Add the second egg and mix until the mixture comes together and is smooth.
- Transfer the mixture to a 16-inch piping bag fitted with a rounded star tip (no bigger than ½-inch).
- Carefully pipe mixture into the preheated oil, into about 6-inch lengths, and cut the end with clean scissors.
- Let the churros fry until they are golden brown, about 2 minutes on each side. Transfer the churros to paper towels to dry for 1 to 2 minutes and then roll in the cinnamon/sugar mixture.
- Repeat this process with the remaining dough. Be careful not to add too many churros to the oil at a time. The temperature of the oil will drop when the dough is added. Making too many at once will cause a lower oil temperature which means a longer frying time and greasy churros!
Tanya Ott says
Perfect and so easy!
Tanya Ott says
These churros are so easy to make and they disappearred as soon as I put them on the plate!