One of the highlights of visiting the swap meets in California, were the hot churros that were over a foot long! And then you had all the fresh fruits in a cup with chile and lime! I loved the swap meet! I really miss those days. Then we moved to Houston, which came with there large indoor/outdoor pulga(flea market). I especially crave churros and chocolate during these cold months near the holiday time. Before I moved away from home, I took it for granted that I could just go out and purchase some freshly fried churros whenever I had a craving. Moving away from all the things I loved and grew up with was not easy. But, the positive thing that came out of it was that it forced me to learn how to recreate many, many recipes and foods that I longed for. And I could not think of a more tasty combination to enjoy with your family and friends during these cold months. Start a new tradition and prepare churros and chocolate on Christmas day or New Years day! #churrosandchocolate #antojitos
Yields up to 12 Churros
For the Churros
3/4 cup water
6 tablespoons butter
2 tablespoons grated piloncillo or dark brown sugar
1/2 teaspoon salt
2 inch piece of cinnamon stick
1 1/4 cups all-purpose flour
1 full teaspoon ground cinnamon
1/2 teaspoon baking powder
2 large eggs
1/2 teaspoon vanilla
Oil for frying
1/2 cup sugar
2 teaspoons cinnamon
A large piping bag and a large star tip for the bag (check your local craft or kitchen store for these larger star tips).
1. For the Churros:In a saucepan, add the water, butter, brown sugar, salt and cinnamon stick. Heat to medium and cook for 3 minutes. Remove cinnamon stick.
2. To the hot liquid, add the flour, cinnamon and baking powder all at once. Stir with wooden spoon until dough forms and cook for another 30 to 40 seconds to toast the flour slightly. Remove from heat and let cool for 10-12 minutes.
3. By hand, or using a mixer, add in the eggs and vanilla until well incorporated. Add batter to piping bag fitted with a large star tip. Set aside.
4. In a 10-inch skillet, preheat 2 1/2 cups of vegetable or canola oil to 350ºF. It’s important to not go higher than 350 degrees, or your churros will not cook all the way through. When ready, twist the end of piping bag filled with batter to push batter down and out. Pipe a 5-inch section of batter carefully into the hot oil. Use a small knife to cut off the sections. Only add 4 to 5 churros at once. Cook for 5 to 6 minutes, turning as needed.
5. Transfer to a plate lined with paper towels for a few seconds, then to a baking sheet that is reserved in a low temperature oven (200 degrees). Once churros are all cooked, mix the reserved sugar and cinnamon in a bowl, dredge churros through until evenly coated. Churros are best enjoyed fresh. Serve with champurrado, hot chocolate or some warm dulce de leche caramel.
For Mexican Hot Chocolate:
2 cinnamon sticks
2- (3.5 ounce) disc of Mexican Chocolate
1 1/2 -2 liters of milk or water
Heat milk or water with cinnamon sticks at medium heat until right before it comes to a boil. Add the chocolate and stir using a wooden spoon to break up the pieces. If possible, use a wooden molinillo to mix and froth the hot chocolate. Serve right away.