Cooking Mexican Churros

Churros

Churros are short, fluted fried dough sticks and are popular throughout Spain and South America. They originated in Spain. Churros are often enjoyed for breakfast with a cup of hot chocolate or coffee but Mexicans often enjoy them in the evening as well.

Mexican churros are usually longer than the Spanish type and can be filled with custard. If you visit Mexico, you are sure to see churros being made and sold at street stands in every town. The following recipe calls for the hot churros to be rolled in cinnamon and sugar for a truly special taste. They are best served piping hot.

Ingredients
Serves: +15
  • Vegetable Oil 2 quartz
  • Water 1 cup
  • Margarine ½ cup
  • All-Purpose Flour 1 cup
  • Salt ¼ teaspoon
  • Eggs 3 
  • White Sugar ¼ cup
  • Ground Cinnamon ¼ teaspoon
Per serving
Calories: 139 kcal
Proteins: 1 g
Fats: 7 g
Carbohydrates: 17 g
Method
35 minsPrint
  • heavy deep skillet with oil
    In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.
  • In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.
    In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.
  • Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.
    Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.

Churros

Churros were brought to the New World by the explorers in the 16th century (perhaps in exchange for chocolate!) They are currently popular in Latin American, France, Portugal, and the Caribbean. Churros get their name from the Churro breed of sheep reared in the Huarocho grasslands of Spain. This crisp, fried dough strands are rolled in cinnamon and sugar and are the perfect accompaniment to hot chocolate.

Churros are eaten as a sweet treat in Mexico in the late afternoon and a lot of Mexican churros are stuffed with custard or cajeta, rather than the traditional Spanish churros, which are plain. The churros recipe was mostly unknown in the United States until recently but now, with the recent interest in Latin American food, there are many restaurants now offering both traditional and filled churros.

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