I honestly believe that there is no easier dessert to make at home than churros. The Mexican recipe is straightforward, easy to make and incredibly delicious. The fact that churros work best when dipped in chocolate practically raises this pretty simple dessert to a degree of decadence that I doubt many other desserts can dream of.

 

Today let’s see how churros can be made at home. I bet you have tried churros at a Mexican restaurant and thought they were heavenly. This recipe is easy to make, and that is why I recommend anyone who wants to start cooking at home, to try out this specific Mexican delight, because their efforts will be quickly rewarded and they will fall in love with cooking right away. The only thing you need to worry about is adding inches to your waistline if you plan on making churros too often. But, what spells comfort better than enjoying a few churros next to a cup of hot cocoa on rainy or cold days?

The recipe I am going to present to you is a very close version of the original, and it is intended for making 16 churros (that you can split with your loved ones as you see fit). For this recipe, you will need a cup and a half of water, a bit of salt, one tablespoon of sugar, one tablespoon of olive oil, one cup and a half of flour, and one teaspoon of baking powder. I will tell you more about the chocolate sauce a bit later. Now, let’s get to making churros.

Use a small saucepan to mix the water with salt, sugar and the tablespoon of oil. Place the pan on the medium heat and bring the mix to a boiling temperature. Remove from the stove and add the flour and the baking powder. Use a wooden spoon to avoid burning your hands. Use extra oil for frying. A pot with a thicker bottom is recommended for the frying part of this recipe.

I recommend using a pastry bag with a star tip for creating churros with the same pattern as those you see in restaurants. Of course, you may want to experiment at some point. Just place the dough you obtained earlier in the pastry bag and squeeze medium size strips into the heated oil in the frying pot. Let the churros turn golden, and flip them from one side to another, without leaving them for more than a couple of minutes on each.

Place the fried churros on some paper towels over a plate, so that excess fat can be easily absorbed. Spread some sugar for dusting. If you like dipping them in chocolate sauce, mix half a cup of heated heavy cream with four ounces of dark chocolate, chopped into small pieces. Dunk your churros in this chocolate sauce and enjoy the heavenly taste.

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