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Mexicandessertvegetarian
Churros con Chocolate
Churros con Chocolate is a beloved street food dessert originating from Spain and deeply adopted into Mexican culinary culture, particularly popular at fairs, markets, and churrerías throughout cities like Mexico City and Guadalajara. Crispy fried dough sticks are dusted with cinnamon sugar and served alongside a thick, rich Mexican hot chocolate dipping sauce made with dark chocolate and piloncillo.
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Instructions
- 1
In a medium saucepan over medium heat, combine the water, 2 tablespoons sugar, salt, and butter. Bring the mixture to a rolling boil, stirring occasionally until the butter is fully melted.
- 2
Remove the saucepan from the heat and immediately stir in the all-purpose flour using a wooden spoon, mixing vigorously until a smooth dough forms and pulls away cleanly from the sides of the pan.
- 3
Allow the dough to cool for 5 minutes, then beat in the eggs one at a time using the wooden spoon or a hand mixer, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- 4
Transfer the churro dough into a piping bag fitted with a large star-shaped tip, approximately 1/2 inch in diameter.
- 5
In a shallow bowl, mix together the 1/2 cup granulated sugar and 1 teaspoon ground cinnamon for coating and set aside on a plate.
- 6
Pour the vegetable oil into a deep heavy-bottomed skillet or saucepan to a depth of at least 2 inches and heat over medium-high heat until the oil reaches 375 degrees Fahrenheit (190 degrees Celsius), using a kitchen thermometer to verify the temperature.
- 7
Carefully pipe 4 to 5 inch lengths of dough directly into the hot oil, using kitchen scissors to cut the dough cleanly from the piping tip. Fry in batches of 3 to 4 churros to avoid overcrowding the pan.
- 8
