I remember on our many trips to Mexico how I loved visiting my Tia Minerva’s home. She would prepare these great dinners for us. But before the dinner, there was always a table full of botanas and antojitos. There were churritos, durritos, spicy peanuts, pepitas, spicy pumpkin seeds, pork cueritos in escabeche, Mexican cheese, tostadas and a variety of salsas . It was always very festive. I learned to make churritos as a kid, when my dad was testing out batches of homemade corn masa. For many years, he designed and repaired commercial size corn tortillas machinery. This required him to grind and test the masa and he would save out a small portion and prepare churritos for us. He would take an empty tin can and drill holes in the bottom, pipe the masa in and push the churritos out into the hot oil. My dad was fun that way, he was so creative and could figure things out like “Macgyver” , LOL! The best!
Churritos de Maiz
1 1/2 cups warm water or chicken broth
1 teaspoon chile ancho powder
1/2 teaspoon salt
1 1/4 cups masa harina
2 1/2 to 3 cups canola oil for frying
Chile Limon seasoning, homemade or store bought, Tajin brand
*If you like to add a little spice, mix in 1/3-1/2 tsp. of chile de arbol powder or caynenne pepper.
1. In a bowl, mix the water or broth, ancho powder and salt. Gradually add in the masa harina and mix until dough forms. Cover and let rest for 20 minutes.
2. Fill a diposable pastry bag with masa and cut off the tip. In a heavy pan, preheat your oil to 350 to 365 degrees F. Line a baking sheet with paper towels and set near pan of oil. Now you can pipe in one continous piece of masa or you can pipe in a 2 inch section and quickly cut with knife. I tried both methods and the 2 inch section worked best for me.
3. Fry about 12 to 15 churritos at one time for 4 minutes or until crispy and medium/dark golden brown in color. Drain onto lined baking sheets and season with chile limon powder while they are still warm. Toss to combine. Continue frying until they are all done. Cool completely before storing in an airtight storage bag. They will keep for 3 to 5 days at room temperature. Yields about 2 1/2 cups.
I purchased one box of disposable bags and I have used them for so many recipes!
You can fry the churritos in one long churrito! Lol! Just break them into smaller pieces once cooled.
My Mom loved churritos! I remember the little cellophane bags she would purchase to snack on in the car everytime we visited Monterrey.
The Durritos come in a variety of shapes. They are very hard in texture before you fry them. Once fried, the texture is much like a crispy pork rind. They are made of flour. Test the oil first. If the durritos get dark too fast, then the oil is too hot. I used canola oil for frying. Only drop a few at a time into hot oil because they exoand! They fry quickly! Remove from oil and season with chile lime seasoning while they are warm.
Durritos with Homemade Chamoy Salsa. Click onto link to see full recipe for chamoy.