Churros are common street food all over Mexico, and are normally sold from special stands or small shops with walk-up windows. The sweet golden pastries are coated with sugar and cinnamon and they’re sublime!
Don’t be intimidates by the process, churros are also quite easy to make. The thick dough is traditionally pushed through a special utensil called a churrera right into hot oil. You can use a pastry bag with a large star tip. In Mexico, wedges of fresh lime are added to the oil while it heats to give a subtle zest to the flavor of the churros.
Once the churros are prepared, I like to drizzle Dulce de Leche on top for extra sweet touch.
Churros with Dulce de LechePrint This
- 1 cup water
- 1 tablespoon of sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 large egg
- corn oil or safflower oil for frying
- 1 lime, quartered
- 3/4 cup sugar
- In a medium saucepan, stir together the water, sugar, and salt. Bring to boil over medium heat. Remove pan from the heat and add flour all at once. Quickly beat with a wooden spoon to blend completely. Put the pan back on medium-low heat and continue beating until the mixture clings together and a film forms on the bottom of the pan, about 1 minute. Remove from heat. Using the electric beater or mixer, beat the egg into the dough and beat until egg is absorbed and the mixture is smooth.
- In a medium heavy saucepan or wok, pour oil to a depth of about 1 1/2 inches. Add the lime wedges. Heat the oil over medium-high heat to 400 degrees (about 6-8 minutes), or until the oil shimmers and a small piece of dough sizzles immediately when put into hot oil. With tongs or a slotted spoon, remove the lime wedges from the oil and discard.
- Put the churro mixture into a pastry bag fitted with a #6 star tip. Force about 4-inch length of dough through the tip directly into the oil. (If dough does not drop off with a quick twist of the bag, release one hand from the bag and carefully cut dough off with kitchen scissors.) Fry until golden. Drain on paper towels. Roll in sugar. Repeat until all churros are made. Serve at once, sprinkled with the sugar and a drizzle of dulce de leche. Enjoy!
In Mexico, wedges of fresh lime are added to the oil while it heats to give a subtle zest to the flavor of the churros.