Author of Ed Engoron’s Choclatique, Running Press, 2011
This is my favorite Mexican fast food dessert and it’s perfect for a Cinco de Mayo celebration. The long strips of fried dough are comparable to New Orleans beignets or southern-fried fritters… only they’re easier to make. They are a common street food and can also be found at fairs and carnivals in both America and Mexico. In recent years many vendors have resorted to frozen churros choosing to just fry them off. I think my freshly made version presented here is far better than frozen. I made them even more delectable with the addition of Choclatique Cocoa Powder to give it a light chocolate flavor. Fried chocolate-how bad could it be?
Prep Time: 10 minutes
Fry Time: 30 minutes (to fry them all)
Ready In: 40 minutes
Yield: About 24 Churros
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
2 quarts vegetable oil for frying
1 cup water
1/2 cup margarine (not butter)
1 cup all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1/4 teaspoon salt
3 large eggs
- Stir together the sugar and cinnamon and set aside.
- In a heavy deep skillet or deep-fryer, begin to preheat heat the oil to 360º F (use a thermometer). The oil should be at least 1-1/2 inches deep.
- In a medium saucepan, heat the water and margarine to a rolling boil. Combine the flour, cocoa powder and salt; stir into the boiling mixture.
- Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time.
- Spoon the mixture into a pastry bag fitted with a large star tip.
- Carefully squeeze out 4-inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at a time, until golden brown, about 3 to 4 minutes on each side.
- Remove from hot oil to drain on paper towels.
- Roll each of the churros in the cinnamon-sugar mixture while still hot.
ChefSecret: If the oil isn’t hot enough the churros will be greasy; if you fry the pastry at a higher temperature than noted they will not get fully cooked on the inside.
Dress the churros up for a dinner time dessert by drizzling a little dark chocolate sauce over the top and garnish with fresh seasonal berries.
To make the Chocolate Drizzle:
2 ounces Choclatique Private Reserve Dark Chocolate, chopped
1 teaspoon white vegetable shortening
- Place the chocolate and shortening in a small re-sealable freezer bag.
- Microwave on HIGH for about 30 seconds until chocolate is melted.
- Massage chocolate and shortening together in the bag.
- Snip off corner and drizzle over the fried churros that have been dredged in cinnamon-sugar.
Special Note: Leave it to Joan to find another use for churros. While surfing the internet for Cinco de Mayo festivities she came across a recipe for Churro Cupcakes on The Curvy Carrot website. I think it a great idea that we will be trying here this week. Go and grab a quick peak for yourself and see what you think. Think of the possibilities… I would consider making a Tres Leaches Churro Cake just to make sure you have a totally indulgent dessert for the May 5th.