Churros are one of the most beloved street foods in Mexico. Vendors often serve them hot from the fryer, coated in cinnamon sugar and accompanied by thick chocolate for dipping. Although churros originated in Spain, they became deeply rooted in Mexican food culture and are enjoyed at fairs, markets, and family celebrations throughout the country.

Ingredients:

• salt	0.5 teaspoon
• vegetable oil	for greasing and frying
• butter	50 g
• All-purpose flour	1 cup
• ground cinnamon (for coating)	1 tablespoon
• sugar (for coating)	2 tablespoons
• boiling water	1 cup
• sugar (for dough)	1 teaspoon
• heavy cream (for chocolate sauce)	1/2 cup
• semi-sweet chocolate (for chocolate sauce)	4 ounces (115 grams)
• vanilla extract (for chocolate sauce)	1/2 teaspoon (optional)

1. In a shallow bowl, combine sugar and ground cinnamon.

2. Mix well and set aside.

3. DOUGH. Pour the water into a saucepan. Add the butter, salt, and sugar for the dough.

4. Place over medium heat and bring to a boil, stirring until the butter is completely melted.

5. Remove the saucepan from the heat. Add the flour all at once.

6. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

7. Allow dough to cool for about 10–15 minutes until safe to handle.

8. SHAPE. Lightly grease the inside of a pastry bag fitted with a large star tip. Transfer dough into the pastry bag.

9. Prepare a baking sheet or tray lined with parchment paper.

10. Pipe strips about 4–6 inches (10–15 centimeters) long onto the parchment. If desired, cut the dough with scissors while piping.

11. FRY. Pour vegetable oil into a deep pot or skillet to a depth of about 2 inches (5 centimeters).

12. Heat oil to 350°F (175°C).

13. Carefully place several churros into the hot oil.

14. Fry for about 2–3 minutes per side until golden brown.

15. Remove with a slotted spoon and place on paper towels.

16. While still warm, roll churros in the cinnamon-sugar mixture until coated.

CHOCOLATE SAUCE

1. Place chocolate in a heatproof bowl.

2. Heat cream in a small saucepan until steaming but not boiling. Pour hot cream over chocolate. Let stand for 1 minute.

3. Stir until smooth and glossy.

4. Add vanilla extract if desired.

If sauce becomes too thick, stir in a tablespoon of warm cream.

SERVING IDEAS:

Serve with warm chocolate sauce.

Drizzle with caramel sauce.

Dust with powdered sugar.

Serve alongside coffee, hot chocolate, or café con leche.

Add fresh strawberries or bananas for dessert platters.

TIPS & VARIATIONS:

- a star-shaped piping tip creates the traditional ridged churro texture

- if the dough becomes difficult to pipe, mix in a little more hot water

- keep oil temperature steady for even cooking

- churros are best eaten fresh and warm

FUN FACTS:

Traditional churros sold in Mexican markets are often much longer than homemade versions and are sometimes filled with dulce de leche, chocolate, or vanilla pastry cream after frying.

Churros with Chocolate Dipping Sauce