Churros are traditional Spanish desserts developed centuries ago by Spanish shepherds. Up high in the mountains, fresh baked goods were impossible to come by, so the ingenious, nomadic folk of the hills came up with a delicious cake-like, cylindrical, daily staple which they could easily cook in a pan over an open fire. This was the birth of Churros.
Originally churros were about the size of a breadstick, and they were eaten plain or rolled in cinnamon sugar. In Spain, churros are still a very popular breakfast, snack or dessert. But something this tasty wasn’t destined to remain in its country of origin.
It was only a matter of time before churros traveled to South America and other Hispanic countries and communities, eventually making their way to North America.
Once churros were adopted by peoples outside of Spain, they continued to evolve. Instead of being eaten plain, or rolled in sugar, a hollow, jumbo-sized churro was created, and stuffed with all kinds of delectable fillings such as chocolate, dulce de leche and fruit.
1 cup water
1/3 cup butter
2 tablespoons packed brown sugar
1/2 teaspoon salt
1 cup all-purpose flour
1/2 teaspoon vanilla
Vegetable oil for frying
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
Mexican Chocolate Dipping Sauce
3/4 cup semisweet chocolate pieces
1/4 cup butter
1/2 teaspoon ground pasilla or ancho chile pepper (optional)
1/4 teaspoon ground cinnamon
2/3 cup granulated sugar
1 5 ounce can evaporated milk (2/3 cup)
In a medium saucepan combine the water, the 1/3 cup butter, the brown sugar, and salt. Bring to boiling over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.
Preheat oven to 300 degrees F. Transfer mixture to a decorating bag fitted with a large open star tip. Line a baking sheet with waxed paper. Pipe 4×1-inch logs onto prepared baking sheet.
In a deep saucepan heat 3 inches of oil to 375 degrees F. Fry logs, a few at a time, in hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in oven while cooking remaining churros.
In a medium bowl combine the 1/4 cup granulated sugar and the 3/4 teaspoon cinnamon. Roll warm churros in cinnamon-sugar mixture to coat.
For Mexican chocolate dipping sauce, in a heavy small saucepan combine chocolate pieces, the 1/4 cup butter, the pasilla chile pepper (if desired), and the 1/4 teaspoon cinnamon; cook and stir over medium heat until chocolate is melted. Add the 2/3 cup granulated sugar; gradually add the evaporated milk, stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Cool slightly. Serve warm sauce with warm churros.
Nutrition Facts (Cinnamon Churros with Mexican Chocolate Dipping Sauce)
Per serving: 204 kcal cal., 14 g fat (5 g sat. fat, 27 mg chol., 109 mg sodium, 20 g carb., 1 g fiber, 2 g pro.
Percent Daily Values are based on a 2,000 calorie diet
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