Churros and Mexican Hot Chocolate
Churros and Mexican Hot Chocolate
Serve Churro’s with a delicious cup of traditional Mexican Hot Chocolate for a real taste sensation to celebrate Cinco De Mayo. Another delicious snack to serve is Walking Taco Trail Mix found at: Aldi Walking Taco Trail Mix has: Guacamole bites, salsa corn sticks, spicy chili peanuts, cashews, cheese corn sticks, multi-seed chips, and southwest mission almonds.
What is a Churro?
Churro [CHOOR-roh] Similar to a cruller, this Spanish and Mexican specialty consists of a sweet-dough spiral that is deep-fried and eaten like a doughnut. Churros are usually coated with a mixture of cinnamon and powdered or granulated sugar. Churro are also similar or related those delicious and sweet carnival treats; fritters, elephant ears and funnel cakes.
What is a Cruller?
Cruller [KRUHL-uhr] A doughnut-style dough, usually leavened with baking powder, that’s shaped into a long twist, fried and sprinkled with granulated sugar or brushed with a sweet glaze. The extremely light French cruller is made with choux pastry, cream-puff dough. The word “cruller”comes from the Dutch krulle, meaning “twisted cake.”




Walking Taco Trail Mix can be found at Aldi

Churro Recipe
Ingredients
- 1 cup water
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/3 cup butter
- 1 cup flour
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- vegetable oil for frying
Equipment
- Deep Fryer
- Deep cast iron skillet
Instructions
- Heat 4 to 5 inches of vegetable oil in a deep cast iron skillet to 375 degrees.
- In a separate dish, mix the 1/4 cup sugar and 1 teaspoon ground cinnamon. Set aside.
- In a 3 quart saucepan, add water, brown sugar, salt and butter, heat to a good boil.
- Remove from heat and add the flour, stirring in the flour vigorously, mix it in until well blended.
- In a separate bowl mix the eggs and vanilla together.
- Then add this mixture to the flour mixture.
- Stir until well blended and all the egg is completely mixed in.
- Fill your decorating tool with the churro dough.
- Attach the largest star tip you have, you can also use a decorating bag filled with dough and a large star tip.
- Test your oil by placing a small amount of dough in the oil.
- The dough should bubble up right away, if it doesn't the oil is not hot enough and you will end up soggy churros.
- Once the oil is hot enough, squeeze dough into hot oil about 4 inches long.
- Use a knife to release the dough from the decorator tip or use your finger to release the dough but be very, very careful. Cook for 1 minute, turn over with a slotted spoon.
- Cook an additional minute or two. (you want a nice golden brown color)
- Remove churros with slotted spoon and drain on paper towels.
- While still warm, roll each churro into the cinnamon/sugar mixture.