Mexican Street Churros

Mexican Street Churros are indeed a delightful treat, known for their crispy exterior and soft, doughy interior, often rolled in cinnamon sugar.

Dipping Mexican Street Churros into Fabulous Hot Fudge Sauce or Ultimate Caramel Apple Dip enhances their indulgence, creating a perfect balance of flavors that elevates the churro experience, making them a favorite street food in Mexico and beyond. Whether enjoyed at a festival or on a casual outing, churros with these decadent dips offer a warm, comforting dessert that satisfies any sweet tooth.

Churros have a delightful history that spans multiple cultures and centuries. Their exact origins are somewhat disputed, but they are widely believed to have been influenced by both Chinese and Spanish culinary traditions.

Mexican Street Churros

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A delightful treat. We like to dip these in Fabulous Hot Chocolate Sauce or in Caramel Apple Dip.

• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 18 minutes
• Yield: 2 dozen 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Units USM Scale 1x2x3x

• 1 cup water
• 1 1/2 cups or 12 ounces butter
• 1/2 tablespoon salt
• 4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 3 eggs
• Vegetable oil (for frying)
• 1/4 cup sugar mixed with 1 tablespoon cinnamon for sprinkling

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Instructions

1. Place water in a large pot and bring to a boil. Add butter and salt. Remove from heat and add flour and cinnamon. Mix well. Add eggs and again mix thoroughly. Place in a bowl, cover and refrigerate until ready to fry.
2. Before frying, roll dough into churros, strips about 4 inches long and 2 inches wide. Or place dough into pastry piping bag and pipe out 4 to 5 inch churros to fry.
3. To fry, fill a deep pot halfway with oil. Heat to 350 degrees F. Test the oil by placing a small amount of dough in it. The dough should bubble up right away; otherwise, the oil is not hot enough. When hot, add 4 to 5 pieces of dough and cook for about 1 minute, turning with a slotted spoon. Cook for an additional minute or 2, until the churros are golden-brown. Fry in batches and avoid overcrowding.
4. Remove the churros with the slotted spoon and place on a paper towel-covered plate to absorb excess grease.
5. Place sugar-cinnamon mixture on a flat dish. While churros are still warm, roll each into the dish with the sugar and cinnamon until coated.