Churros a hot and crunchy exterior with a soft chewy interior street food. Originated in Spain they quickly spread to Mexico and Argentina. Today, Churros are also enjoyed in the United States by all nationalities.
- 2 cups milk
- 1⁄4 lb mexican chocolate, Ibarra Chocolate coarsely chopped
- 1⁄8 cup sugar
- 2 1⁄2 cups water
- 4 ounces butter
- 1 teaspoon salt
- 1⁄4 cup brown sugar
- 1⁄4 cup corn oil
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon nutmeg
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 4 large eggs
- corn oil (for deep frying)
- powdered sugar
- cinnamon sugar (equal parts sugar and cinnamon)
- Chocolate Caliente:
- Bring milk to a boil. Add in chocolate and sugar.
- Stir over heat until chocolate is melted and sugar has dissolved. Set aside.
- Heat water, butter, salt, brown sugar, oil, vanilla extract and nutmeg to a rolling boil.
- Mix flour and baking powder together; stir vigorously into water mixture over low heat until mixture forms a ball (about one minute). Remove from heat.
- Beat eggs in all at once. Continue beating until smooth.
- Let the dough cool. Place dough in a piping bag with a large star tip.
- In a large frying pan, heat oil in a pan 2 inches to 375 degrees F.
- Pipe the churros in long rods directly into the hot oil.
- Fry in 2-3 batches until golden brown on all sides about 2-3 minutes. Drain on paper towel.
- Dust while still warm with choice of sugars and serve with Chocolate Caliente.