Churritos De Maiz-Spicy Fried Corn Snack
Prepare your favorite antojitos at home! Homemade fried churritos!
Ingredients
- 1 1/2 cups warm water
- 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
Instructions
- 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.
- Fill a disposable 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 continuous 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.
- 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.
Notes
*If you like to add a little spice, mix in 1/3-1/2 tsp. of chile de arbol powder or caynenne pepper.