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Mexican Churros are the ultimate treat! Crunchy, yummy, and SO ADDICTIVE!
The last time I was in Madrid, I visited the birthplace of churros. That’s right, my friends. Churros are NOT Mexican.
In Spain, they are served with chocolate and without sugar.
When I asked for sugar, the server asked with a look of disdain where I was from. I proudly told him, “I’m Mexican where we perfected this dessert.” Let’s just say he wasn’t too happy with my response. LOL!
The cinnamon and sugar mixture is a New World thing. That’s why I’m calling these YUMMY bites of heaven “Mexican Churros.”
How to Make Them
- Add water and melt the butter, sugar, and salt.
- Add flour and reduce the heat.
- Let cool.
- Add vanilla and egg.
It is ESSENTIAL to let the mixture cool before adding the vanilla and egg.
Or, you’ll end up with scrambled eggs and will need to start all over.
More Mexican Desserts with a Spanish Origin:
Rosca de Reyes (Roscon de Reyes)
Flan
Arroz con Leche
- Blend until combined.
- It might look soupy at first, but it will come together.
You can use a regular hand mixer or by hand.
It will take longer by hand, but have faith, the batter will come together.
Pro Tips:
- The dough is ready when a thin film forms on the bottom of the saucepan. You’ll see the dough to be smooth. Allow this mixture to cool completely.
- Cold eggs will help cool down the batter slightly.
- Go short! Longer churros curl, making it more difficult to fry.
- Use a candy thermometer when frying. Oil should stay between 350 degrees F and 370 degrees F.
- Don’t overcrowd the frying pan, or they will not fry properly.
- Roll while warm so the cinnamon sugar sticks better.
- Reheating Churros and getting the same crunch is nearly impossible. Make and eat right away!
- Add the mixture to a large piping bag.
- Heat oil.
- Fry 2 minutes on each side.
6 inches of the mixture goes into the hot oil. You can make them longer if you wish. I find it easier to fry smaller pieces.
Note: This is a large piping bag with a round star tip ½ inch.
Look at the color of the churros as they are frying. You don’t want them to get too dark and burn.
How to Bake:
- Preheat oven to 350 degrees F.
- Bake for 10 minutes, or until golden brown.
- Dredge in cinnamon and sugar mixture.
- Mix the cinnamon and sugar.
- Roll the fried dough in the cinnamon mixture.
Once the dough has been fried, briefly place on a paper towel and immediately roll in the cinnamon mixture.
In this case, you need some (not all) of the oil for the cinnamon sugar mixture to stick to the churro.
Why are my churros raw inside?
If your churros are doughy on the inside and look raw, fry them longer. Fry for a total of 4-5 minutes. Another possibility, if your churros are too dark on the outside and raw inside, your oil is too hot.
What to Serve with Them:
Champurrado
Atole de Chocolate
Cafe de Olla
There are few things in life as delightful as biting into homemade Mexican churros. Crispy, sweet, and AMAZING!
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Homemade Mexican Churros
Ingredients
Other Ingredients:
- Vegetable Oil (for frying)
Coating Ingredients:
- 1/2 cup sugar
- 3/4 tsp ground cinnamon
Instructions
For the Dough:
- Add water, butter, sugar, and salt to the pan. Bring to a boil.
- Add flour. Reduce heat, stirring constantly until mixture comes together.
- The mixture should be smooth. Let cool. About 5 minutes.
- Add vanilla and egg.
- Blend with a hand mixer until combined.
- The mixture will look soupy at first, but it will come together.
For the Frying:
- Add mixture to a large piping bag with a round star tip ½ inch.
- Heat oil in a large pot or deep skillet.
- Mix the sugar and cinnamon topping ingredients. Set aside.
- Once the oil is hot, pipe about 6 inches of the mixture to the pan.
- Fry about 2 minutes on each side. Total of 4-5 minutes.
- Briefly transfer to a paper towel to remove excess oil.
- Immediately roll in the sugar cinnamon mixture.
- Repeat with the remaining dough until there is no more left.
Video
Notes
- The dough is ready when a thin film forms on the bottom of the saucepan. You’ll see the dough to be smooth. Allow this mixture to cool completely.
- Use cold eggs. This will help cool down the batter slightly.
- Go short! Longer churros curl, making it more difficult to fry.
- Use a candy thermometer when frying. Oil should stay between 350 degrees F and 370 degrees F.
- Don’t overcrowd the frying pan, or they will not fry properly.
- Roll while warm so the cinnamon sugar sticks better.
- Reheating Churros and getting the same crunch is nearly impossible. Make and eat right away!
Excellent Churro Recipe!
Thanks! So glad you enjoyed this!