Churros con Chocolate
The Quirky Foodster Team
Ingredients
- Water — 1 cup (240 ml / 8 fl oz)
- Sugar, plus 1/2 cup for coating — 2 tbsp (100 g / 3.5 oz)
- Salt — 1/4 tsp
- Oil, plus extra for deep frying — 2 tbsp
- Plain flour — 1 cup (120 g / 4 oz)
- Ground cinnamon, for coating — 1 tsp
- Mexican chocolate tablets, chopped — 200 g (7 oz)
- Milk — 2 cups (480 ml / 16 fl oz)
- Cornstarch mixed with a little water — 1 tsp (for thickening)
Method
- Combine the water, 2 tbsp sugar, salt and 2 tbsp oil in a saucepan and bring to a boil.
- Remove from heat and stir in the flour vigorously until a smooth dough ball forms.
- Let the dough cool slightly, then transfer to a piping bag fitted with a star tip.
- Heat oil to 175°C (350°F) in a deep pan.
- Pipe strips of dough directly into the hot oil, cutting with scissors, and fry until golden and crisp, about
- 3–4 minutes, turning occasionally.
- Drain on paper towels, then toss in a mixture of the remaining sugar and cinnamon while still warm.
- For the hot chocolate, heat the milk in a saucepan and add the chopped Mexican chocolate, stirring until fully melted.
- Stir in the cornstarch slurry and cook for a further 2–3 minutes until thickened.
- Serve the warm churros alongside the hot chocolate for dipping.
Introduction: Crisp, ridged fried dough dusted in cinnamon sugar, served with a thick, rich hot chocolate for dipping — a much-loved Mexican treat.
Cultural Background: Churros arrived with Spanish influence and became a fully embraced Mexican street food and dessert, especially popular in the evenings and mornings, sold hot from carts and paired with equally beloved Mexican-style thick hot chocolate.
Tips: Fry the churros at a steady, moderate-high temperature — too hot and they brown before cooking through. Toss the churros in cinnamon sugar immediately after frying while still warm, so it adheres well.
Variations: Fill baked or fried churros with dulce de leche or chocolate for a filled version. Add a pinch of chile powder to the hot chocolate for a traditional Mexican spiced touch.
Storage: Store cooled churros in an airtight container at room temperature for up to 1 day; best eaten fresh.
Reheating: Reheat in an oven at 180°C (350°F) for 5–6 minutes to restore crispness; reheat chocolate gently on the stovetop.
Nutrition: Per serving (approx., 3 churros with chocolate): 420 kcal, 8 g protein, 18 g fat, 58 g carbohydrate.
FAQs:
Q: What makes Mexican hot chocolate different?
A: It’s typically made with tablet chocolate that
Q: Can churros be baked instead of fried?
A: Yes, though the classic crisp, fried texture is difficult to
- Water — 1 cup (240 ml / 8 fl oz)
- Sugar, plus 1/2 cup for coating — 2 tbsp (100 g / 3.5 oz)
- Salt — 1/4 tsp
- Oil, plus extra for deep frying — 2 tbsp
- Plain flour — 1 cup (120 g / 4 oz)
- Ground cinnamon, for coating — 1 tsp
- Mexican chocolate tablets, chopped — 200 g (7 oz)
- Milk — 2 cups (480 ml / 16 fl oz)
- Cornstarch mixed with a little water — 1 tsp (for thickening)
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