The Churros
Here's the ultimate recipe to make your own churros at home, just like they were at the
churrería stands. Of course, the difference here is price. Here you can make a whole
batch for what is cost for a few. Once you make the churros, you can make the authentic
chocolate dip to dunk them in.
Ingredients: (Makes one platefull)
Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360
degrees F.
To make churro dough, heat water, margarine and salt to rolling boil in 3-quart
saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1
minute; remove from heat. Beat eggs all at once; continue beating until smooth and then
add to saucepan while stirring mixture.
Spoon mixture into cake decorators' tube with large star tip (like the kind use to
decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time
until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.
(Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile
of churros, like the pros. That churro taste will take you right back to your favorite
summer days walking the paseos of Spain.
Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the
cinnamon adds an extra nice flavor.
Chocolate for Churro Dunking
4oz dark chocolate, chopped
2 cups milk
1 tbsp cornstarch (also known as cornflour and is the powder that causes the thickening)
4 tbsp sugar
Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate
has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate
with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened,
about five minutes. Add extra cornstarch if it doesn't start to thicken after 5
minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking
churros. Do not pour over churros, but use the mix for dunking churros after every bite.
Served warm.
Feel free to share this recipe with your friends, as long as you include my
name and web address, so
others can contact me with comments.
Real Spanish Food Recipes - http://www.xmission.com/~dderhak/recipes.html
Dean Derhak - dderhak@xmission.com
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