I was first introduced to churros as a young adult while also discovering the joys of the flea market. It was immediate love for the crunchy sweet treats that were drenched in sugar and cinnamon.
The recipe and photo comes from Pati Jinich's website. After seeing her prepare the sweet treats on her cooking show on Create TV, Pati's Mexican Table, I had to find her recipe since I lost my recipe a long time ago and missed making them.
Check out her recipes for authentic Mexican food on her website and check out her show if you get Create TV.
Ingredients
Canola oil for frying, plus 1/4 cup
1 cup sugar plus 1/4 cup
1 tablespoon ground cinnamon plus 1/2 teaspoon
2 cups water
2 teaspoons vanilla extract
1 teaspoon kosher or coarse sea salt
2 cups all-purpose flour
Cajeta or dulce de leche optional dipping sauce
Directions
In a large, heavy and extended casserole, or cast iron, high-sided skillet, heat about 1 1/2-inches of canola oil over medium heat until the oil temperature reaches 350 degrees (or test with a piece of tortilla or bread; it’s ready when the oil bubbles actively all around it). It will take awhile to heat, so get this started before making the dough.
On a large plate, combine 1 cup sugar and 1 tablespoon ground cinnamon. Set aside.
In a medium saucepan, combine the water, 1/4 cup oil, vanilla extract, 1/4 cup sugar, 1/2 teaspoon cinnamon and salt.
Bring to a boil over medium-high heat.
Add the flour all at once, turn off the heat and use a wooden spoon to stir vigorously until the mixture forms a dough as smooth as possible with no flour lumps. It will take about 2 minutes. Set aside to cool slightly.
Transfer to a pastry bag fitted with a large star tip or a churro press. Pipe the dough into about 6 to 8-inch pieces (or if you want to replicate a churro store, pipe a rope-like dough of about 24-inches) and carefully place in oil.
Fry for about 3 to 4 minutes, until golden and crisp, flipping in between. Use tongs to remove them and place on a paper towel lined baking sheet or drying rack.
While the churros are still very hot, toss them in the sugar and cinnamon mixture to coat. If desired, serve with cajeta or dulce de leche as a dipping sauce and Mexican hot chocolate on the side.
Recipe and Photo Source
