She Strengthens

Indulge in the Sweet Taste of Mexico: Authentic Churros Recipe

Get Ready for a Treat

Imagine biting into a crispy, sugary pastry, fresh from the fryer, and dipping it into a rich, velvety hot chocolate. Sounds like a dream come true, right? With this classic Mexican churros recipe, you can bring that dream to life.

The Essential Ingredients

To make these mouthwatering treats, you’ll need:

• 2 1/4 cups water
• 1 cinnamon stick
• 1/2 teaspoon pure vanilla extract
• 6 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 2 1/4 cups all-purpose flour, sifted
• 1 large egg
• 2 to 3 quarts vegetable oil, for frying
• 1 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• Mexican hot chocolate, for serving

The Magic Begins

In a large saucepan, combine the water, cinnamon stick, vanilla, butter, and salt. Bring to a boil over medium heat, then remove from heat and discard the cinnamon stick. Next, add the flour all at once, stirring with a wooden spoon until it forms a shaggy ball of dough.

Smooth and Sticky

Transfer the dough to a stand mixer fitted with the paddle attachment. Add the egg and mix until it’s thoroughly incorporated and the dough is smooth and sticky. Use a spatula to scrape the dough into a pastry bag fitted with a large star tip.

Frying Time

Fill a large, heavy-bottomed pot with at least 2 inches of oil (the oil should not come more than halfway up the sides of the pan). Heat over medium-high heat until a deep-frying thermometer registers 360°F. While the oil is heating, mix the sugar and ground cinnamon in a medium bowl. Stir until thoroughly combined and set aside.

Pipe and Fry

Working in batches, pipe 2 to 3 approximately 4-inch-long churros into the oil. Use a spider or the tip of a long-handled slotted metal spoon to fully submerge the churros in the oil. Fry until golden brown, carefully flipping and re-submerging the churros under the hot oil, about 2 minutes. Remove with a spider or slotted spoon and drain on a wire rack over a paper towel. Cool slightly before tossing in the cinnamon sugar.

The Grand Finale

Repeat the frying process with the remaining churro batter, ensuring the oil temperature remains consistent. Serve warm, alongside a rich and creamy Mexican hot chocolate. The perfect pairing!