🍩 Mexican churros

Name: Mexican churros
Total time: 40 min
Yield: 4
Cuisine: Mexico · nationwide
Ingredients: 250 g plain flour; 300 ml water; 2 tbsp sugar plus 100 g for coating; 1 tsp ground cinnamon; 1 pinch salt; Vegetable oil for deep frying; 150 ml chocolate sauce for dipping

Origin: Mexico · nationwide

458kcal

per serving · 150 g

305kcal

per 100 g

6 gProtein4 g / 100 g

21 gFat14 g / 100 g

60 gCarbs40 g / 100 g

Mexican churros are long ridged sticks of simple flour-and-water dough, piped into hot oil and fried until crisp outside and soft inside. While still hot they are rolled in cinnamon sugar. In Mexico they are sold by street vendors and churrerías and are usually dipped into thick chocolate sauce or eaten with hot chocolate.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: chocolate sauce

Contains glutenbecause of: flour

Contains dairybecause of: chocolate sauce

Not keto40 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

flourwatersugarcinnamonchocolate sauce

Recipe

4 servings40 min

Ingredients

250 g plain flour
300 ml water
2 tbsp sugar plus 100 g for coating
1 tsp ground cinnamon
1 pinch salt
Vegetable oil for deep frying
150 ml chocolate sauce for dipping

Method

Bring the water, 2 tbsp sugar and salt to the boil, take off the heat and beat in the flour until a smooth, stiff dough forms.
Let the dough cool for 10 minutes and spoon it into a piping bag with a large star nozzle.
Heat the oil to 180 °C and pipe 12–15 cm lengths straight into the oil, cutting them with scissors.
Fry for 3–4 minutes, turning, until deep golden, then drain on paper towels.
Mix the remaining sugar with the cinnamon, roll the hot churros in it and serve with warm chocolate sauce.

How to make it lighter

Deep-fried dough soaks up oil: two or three churros instead of a full bag keep the portion modest.
Dip lightly or skip the chocolate sauce and enjoy them with cinnamon sugar alone.
Drain churros well on paper towels and eat them as an occasional treat rather than a breakfast staple.

History

Churros came to Mexico from Spain, where fried dough sticks have long been eaten for breakfast and at fairs. The Mexican style is usually coated in cinnamon sugar and served with chocolate, and today churros are a fixture of markets, plazas and late-night stalls across the country.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →