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THE CHEF'S SECRET YOU NEVER KNEW TO MAKING HOMEMADE CHURROS
The ultimate authentic Churros recipe-this is the one you’ve been searching for! Crispy, cinnamon and sugar dusted outside, soft and buttery inside with a special technique that makes them even easier to make! Don’t skip on the Mexican Chocolate Sauce either, it’s the perfect accompaniment.
INGREDIENTS
1 cup water
3 tablespoons unsalted butter
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 cup all purpose flour
1 large egg
1 quart vegetable oil, for frying
cinnamon-sugar coating
1/2 cup granulated sugar
1 teaspoon ground cinnamon
for serving
1 recipe Mexican Chocolate Sauce
INSTRUCTIONS
Boil. Heat water, butter, sugar, vanilla, and salt in a medium saucepan over medium-high heat. Bring to a boil.
Add flour. Remove from heat, add flour and beat 1 minute or until completely combined.
Cool. Transfer mixture to a stand mixer fitted with a paddle attachment. Let cool 5-10 minutes.
Beat in egg. Add egg and beat on medium until fully incorporated and a soft dough has formed.
Pipe. Transfer to a pasty bag fitted with a 1/2 inch open star tip. Pipe onto a parchment-lined baking sheet into long sticks, spirals, or any shape you'd like.
Freeze. Stick the baking sheet in the freezer until churros are stiff, about 20-30 minutes.
Heat oil. Meanwhile, pour vegetable oil into a wide, shallow frying pan or braiser. Attach a candy or deep fry thermometer to the side and heat to 360°F over high heat. Monitor the heat as you are frying the churros, you don't want it to get below 340°F.
Fry. Once churros are stiff and oil is hot, fry the churros 3 or 4 at a time until golden on all sides, about 4 minutes total.
Drain. Transfer to a paper towel-lined baking sheet and let drain for a minute or two.
Coat in cinnamon-sugar. Combine sugar and cinnamon for coating in a shallow bowl or pie plate. Place the warm churros in the cinnamon mixture and coat on all sides.
Serve. Serve while still warm with Mexican chocolate sauce.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!
Find out more here: www.holajalapeno.com/churros/
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