One of the best things about Mexican food is the plethora of delicious and tantalizing desserts. Varying greatly from complex and luxurious to perfectly simple, there is something for everyone. One such dessert that has captured the hearts of millions is churros.
Made with a rich batter using eggs and butter, then fried and sprinkled with sugar, churros are a celestial cross between a cake doughnut and a cream puff. Their crunchy golden exterior gives way to a soft cakelike interior that is nothing but pure culinary joy.
Served hot either rolled in cinnamon sugar or sprinkled with powdered sugar and accompanied with a steaming cup of coffee or chocolate, churros master the art of flavor without the frills.
1 cup water
1 cup skim milk
1 cup unsalted butter
½ tsp salt
2 cups all purpose flour
1 cup granulated sugar
2 tsp ground cinnamon
Oil 1 inch deep for frying
Place first 4 ingredients in a medium saucepan and bring to a boil. Reduce to medium low heat and add flour all at once. Using a large wooden spoon, stir constantly until mixture comes together to form a ball. Remove from heat and add eggs one at a time, taking care to fully incorporate each one before adding the next. Continue to mix until dough is smooth. Set aside.
Mix sugar and cinnamon on a large plate and set aside.
Pour oil to a depth of 1 inch into a large frying pan and bring it up to medium high heat. Meanwhile, load dough into a cookie press or pastry bag with a large star tip (Wilton 2D will work). Gently squeeze a stream of dough into hot oil and fry carefully about 2 minutes per side. Frying time will depend on the thickness of the churros and the method used (cookie press or pastry bag). Remove from oil and drain briefly on paper towels. Place in cinnamon sugar mixture and roll to cover. Serve immediately.
Churros in Chicago:
Because of their popularity, churros can be found in many restaurants and grocery stores in the greater Chicagoland area. For those in the Western Suburbs, Burrito Parilla Mexicana is a great place to go for freshly made churros.
More Desserts from the Chicago Mexican Food Examiner:
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