Mexican Churros

Churro Ingredients

• 350 g Water

• 20 g Canola Oil

• 10 g Sugar

• 4 g Salt

• 250 g Pastry Flour

• 100 g Eggs

Our co-founder Luis has loved to make and eat churros since he was a child in México. Nothing could beat going to the churrerias, the ultimate comfort food. Churros have a rich history that spans centuries and continents. They became very popular in Europe and a staple of Spanish and Portugese cuisine.

Through-out the years, as the Spanish colonized Latin America, churros gained popularity as a cherished food in Mexico. These long fried pastries can be found in churrerias, street stalls, fairs, and restaurants all over Mexico. Churros are rich pastry that is fried and covered in sugar and cinnamon mix and usually dipped or filled in cajeta, dulce de leche, or chocolate. 

Mixing the dough

1. In a sauce pot, add the water, oil, sugar, and salt over high heat and bring to a boil. Once the pot is boiling remove from heat and add in the flour. Mix with a spatula or wooden spoon until fully incorporated. Transfer the dough to the bowl of a stand mixer and let sit for ten minutes to cool down before mixing in the eggs.

Tip: Take the temperature of the dough, add the eggs when the temperature reaches 140 F to avoid cooking them while mixing. 

2. Once the dough has cooled enough, attach the paddle attachment to the mixer. One at a time, add the eggs to the dough and mix on first speed until the eggs are fully incorporated and you have a smooth and silky dough. 

Tip: Make sure that your churro dough is soft enough to pipe. The dough must be firm enough so that it maintains its shape during piping and frying but also soft enough to be able to pipe easily. 

3. Fill a large piping bag, fitted with a large star tip with the churro dough. Heat the canola oil in a shallow wide pan or dutch oven to 325-350 F. Carefully pipe long even strands of churros down the pan. Do not worry if they start to curve, churros come in all shapes. To get the churro off the piping bag use scissors to cut it off. Fry the churros until they are golden brown. Do not go dark on the browning, you want the outside to be crisp but the inside to be nice and tender. Carefully take the churros out of the oil and drain on a paper towel. 

Tip: For an even fry, use chopsticks to move and rotate the churros while frying. Do NOT overcrowd the pan while frying, this will lower your oil temperature. 

4. While still hot, toss the churros in the sugar mix, this will help the sugar stick to the churros. 

Serve with cajeta, dulce de leche, or chocolate.