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Churros with Mexican Chocolate Dip

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May+028a11 Churros with Mexican Chocolate Dip
 Because it’s Cinco de Mayo and because I believe that every celebration goes hand-in-hand with a dessert….

I made churros! 🙂

I mean I made the batter, my Hubby fried the churros, I made the dip, we all devoured the crunchy sticks, licked the dip bowl and then licked our fingers.

Lip-smacking good!

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What is a churro:
A crunchy, fried-pastry snack, coated with cinnamon sugar and dipped in chocolate. Golden on the outside and cake-like on the inside. Also called Spanish or Mexican doughnuts. What’s not to like?

Few notes on the recipe:
I tried several recipes, that would differ in the amount of eggs you add to the batter. The one that worked the best, uses only one.
Traditionally, churros are made by piping the dough through churrera, but I used my trusty 1M tip, gently opened to make a large open star tip.
When frying churros, use fork and very gently turn them to fry evenly. You do not want to disturb their shape.

 Churros
source: BHG
3/4 c water
1/4 c milk
2 Tbsp brown sugar
1/3 c butter ( if using salted butter, skip the additional salt )
1/2 tsp of salt ( I skipped this because I used salted butter )
1 c all-purpose flour
1 large egg
1/2 tsp vanilla extract

 

May+006a Churros with Mexican Chocolate Dip

Combine water, milk, brown sugar and water in a medium saucepan.
Heat to boiling.

May+007a Churros with Mexican Chocolate Dip

Add the flour and whisk.

May+008a Churros with Mexican Chocolate Dip

The dough should start to come together.

May+009a Churros with Mexican Chocolate Dip

Switch to a wooden spoon and stir until the dough forms a ball and comes off the sides of the saucepan. It can take 2-3 minutes.

May+012a Churros with Mexican Chocolate Dip

Transfer the dough into a mixing bowl and let cool for about 10 minutes.
Then add egg and vanilla extract.

May+013a Churros with Mexican Chocolate Dip

Mix until the egg is well incorporated.

May+018a Churros with Mexican Chocolate Dip

This is just an example of how the churros will look like piped, when your batter is the right consistency. There are recipes that use 3 or even 4 eggs, but you can end up with a runny mess that will just pour out of your piping bag. You want the batter to be thick enough to pipe churros with distinctive ridges.

To fry churros:

Pour enough oil into a pot, that it comes to 2,5 to 3″ up the sides.
Heat it until it reaches 300 degrees.
Pipe the churros straight into the hot oil. Be careful not to burn yourself!
Gently turn with a fork to brown evenly.
Transfer onto a paper towel-lined plate.
Roll churro in cinnamon sugar.
Serve warm, dipped in chocolate.

Mexican Chocolate Dip

1 egg yolk, beaten
1/4 c heavy cream
1/4 c milk
3/4 c semi-sweet chocolate chips
1 tsp ground cinnamon

Place the chocolate chips into a small bowl. Set aside.
In a small saucepan, whisk together the yolk and cream. Heat to boiling, whisking constantly. Immediately pour over the chocolate chips. Let stand for 3 – 5 minutes.
Heat the milk in the same saucepan and add to chocolate cream mixture.
Whisk together until smooth.
Sprinkle with cinnamon and whisk again.
Let cool. Serve with churros.
The dip will thicken as it cools.

I hope you will have a fabulous weekend, filled with delicious Mexican dishes and desserts.
Happy Cinco de Mayo!

Reader Interactions

Comments

  4. I love churros. They are just so amazingly good. I tried to make some with my brother many years back and Im not sure what we did but they ending up exploding in the pan and shooting across the room. It was wild. But, your churros look perfect!!!

    • When we made them the first time, we had few of them explode in the pan. The fix for that is to not try to reshape them once in the oil. Let them fry for few seconds and then gently turn so they brown evenly. Thank you, Beth Michelle!

  7. Me encantan los churros rellenos con manjar o dulce de leche lucen muy lindos,aquí en Chile también son muy famosos ahora que ya hace frío,abrazos hugs,hugs.

  10. Oh Anna – these look fab! I love churros – I first had them on a family holiday to Spain when I was 13, when we went to the rooftop restaurant at El Corte Ingles in Barcelona. That's one of my favourite foodie 'lightbulb' moments. Your's look perfect and that chocolate sauce looks pretty good too! 🙂

  12. Who wouldn't want deep fried dough???? And dipped in chocolate is even better 🙂 Happy Cinco de Mayo, Anna!

  14. I love Churros but never attempted making them at home!Your step-by-step tutorial is very helpful for somebody like me who'd love to try this!!Thanks my friend 🙂

  20. What a fantastic Cinco de Mayo treat!! Well done my friend! 🙂 Have a great weekend! 🙂

    PS… nice seeing your hubby get in on the cooking action. 🙂

  22. What a terrific snack. I haven't had a churro since I left the states. It's now the morning of May 5th (in Australia) and I think this would make a terrific addition to today's menu.

  23. Oh my goodness..We really should be neighbors so we could have a fiesta tomorrow! These look divine! I sent ya some buzz cuz you are buzz worthy! Have a great weekend!

  27. I love churros!! Yours looks amazing!! I bought some churro chocolate from Spain but I've never gotten round to making my own churros.

  29. Churros are so addictive! I am sure they would be gone in a flash at this house. Maybe even a fight for the last one. Yours looks so deliciously crisp on the outside-yum! Licked plates, licked fingers- that is the best indicator of how good these were.
    Delicious post and you have a wonderful weekend as well!

  30. Mmm, Churros! I should really get over my hatred of frying things. Maybe I just need to make peace with my tempermental stovetop? This all looks delicious. Happy Cinco!

  32. Hi Anna =)) These look delicious!!! Wanted to let you know that I nominated you for another award package, lol … visit my Almond Mocha Roca Brownies Cakes post for the scoop 😉 Have a great weekend!!!

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