Mexican Churros
on Apr 11, 2024
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Mexican Churros are so crisp, tasty, sweet, and cinnamony. This easy authentic recipe is perfect for a quick and easy dessert or sweet snack! Simple street food at home that is quite easy to make.
Pair these Homemade Churros with my Chocolate Dipping Sauce or Caramel Dipping Sauce for some added sweetness.
When it comes to Mexican food, you’re probably thinking of tacos or burritos but you’re missing out if you haven’t tried some Mexican desserts and sweets! We’ve tried some of them before- we absolutely loved our Tres Leches Milk Cake when we made it a while back. But we wanted to make something a bit easier and more of a “sweet snack” than a whole dessert, so we fried up some of these Mexican Churros.
If you’ve never tried churros mexicanos before, you’re really missing out! These Mexican cinnamon dessert sticks are just to die for: they’re a crisp, deep-fried pastry stick that you roll in plenty of cinnamon sugar. Good authentic Mexican Churros are perfect anytime but, we always make them for a Cinco de Mayo dessert.
Table of Contents
Why you’ll love this Authentic Mexican Churros recipe
- For such a simple dessert snack, these Mexican Churros pack plenty of flavor. Cinnamon, deep-fried flavors, and rich pastry all come together to make a totally binge-worthy sweet snack recipe!
- Even with the deep frying and pastry bags, it’s not hard to make these easy churros. All the ingredients are fridge and pantry staples and frying churros isn’t hard at all!
- You’ll love pairing these up with all sorts of different churro dipping sauces. Go with chocolate, caramel, or even whip up a quick icing for something super simple- they’ll all taste great!
Mexican Churros Ingredients
You’d think you might need some exotic ingredients to make something as tasty as Mexican Churros. Turns out you don’t- a lot of these ingredients are fridge and pantry staples! To make up our churro dough or churro batter, you’ll need the following ingredients:
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- Water
- Milk – We just used whole milk here.
- Butter
- Salt – Just a pinch of salt will help make these into extra tasty churros!
- Sugar
- Flour – Normal all-purpose flour will work perfectly fine here.
- Eggs – We want to use cold eggs for this recipe so keep them in the fridge until you need them.
- Vegetable Oil – We’ll need some good frying oil for this recipe and vegetable oil is our usual pick.
You’ll also want some cinnamon sugar for a churro coating once they’re done. For that, you’ll need:
- Sugar – Granulated white sugar is your best bet here.
- Cinnamon – There’s a bunch of different types of cinnamon but it’s not too important for this recipe. Cassia cinnamon, ceylon cinnamon, Saigon cinnamon- just use whatever you prefer.
See recipe card for quantities.
How to make Mexican Churros
Making Mexican Churros might seem a bit intimidating at first, with all the piping and deep frying. Trust us, making these tasty snacks is a lot easier than it sounds. If you want to know how to make churros, here’s all you gotta do:
- Before you start, mix up some cinnamon sugar. Combine your cinnamon and 1/2 cup of sugar in a shallow plate or bowl. Use a whisk to blend together before setting aside.
- In a medium saucepan, combine water, milk, butter, salt, and remaining sugar. Start cooking on the stovetop over medium heat.
- Stir mixture frequently while it comes to a boil. Once it starts boiling, remove from the heat and add flour. Use a wooden spoon to stir flour in until blended.
- Return dough mixture to the stovetop and cook over medium heat. Stir constantly while dough cooks for 2 minutes.
- Transfer dough to a large mixing bowl. Crack and beat eggs into dough one at a time until each egg is fully incorporated.
- Prepare a piping bag with a large star tip before transferring finished churro dough into piping bag.
- Heat oil in a large pan or dutch oven over medium heat. Once oil reaches 370 degrees, start piping churro dough directly into oil– aim for 6″ churros. Fry churros for 2 minutes on each side in batches to avoid overcrowding and keep oil between 350-370 degrees.
- Once you’ve fried both sides of your churros, transfer to a paper towel-lined plate or baking sheet. Let excess oil drain off.
- While your churros are still warm, transfer them to the bowl or plate with your cinnamon sugar. Roll or toss with cinnamon sugar until coated well. Serve with your choice of dipping sauce.
Substitutions
Our Mexican Churros recipe is pretty forgiving when it comes to making substitutions or swapping ingredients out. In case you’re missing an ingredient or change the recipe for any reason, here’s a few ideas you can try out:
- Sugar – We used white granulated sugar for this recipe because it’s the simplest choice and it doesn’t have much of a taste to it. If you don’t mind or want some of those more caramel-y flavors, you could use a brown sugar instead. In a pinch, you could even use a syrup like maple syrup, agave syrup, or corn syrup in your churro dough.
- Milk – You’re not restricted to using a whole milk for your churro batter. Feel free to sub in any sort of 2% milk, skim milk, or fat-free milk if you need to. You can even try using non-dairy milks like oat milk, coconut milk, or nut milks like almond milk if you want dairy-free churros.
- Oil – You’ve probably got vegetable oil lying around and it’s the easiest frying oil to get your hands on. Still, there’s plenty of other options like peanut oil, corn oil, and canola oil as well. Note that some oils like peanut oil or sunflower oil do have a slight nutty taste to them- but maybe that’s something you want in your churros.
Variations
We loved how these Mexican Churros turned out and think you’ll enjoy them as-is. But if you wanted to try and change things up a little bit with your next batch of homemade churros, here’s a few ideas you can try:
- Churro Bites – One of the easiest ways to change our recipe up doesn’t even need any extra ingredients or steps! To turn your churros into Churro Bites, just pipe churro dough out to about 1 to 2 inches instead of 6. These small churro bites might even cook up a little quicker- about 1-2 minutes per side.
- Savory Churros – These Churros make for a nice sweet treat but you can easily change them into a savory snack. Get rid of the sugar and mix some herbs like thyme and chives in with your churro dough. Fry like normal and top with parmesan instead of cinnamon sugar- maybe serve it up with a bit of White Queso Dip too.
- Other Churro Dough Recipes – Peek around on the internet and you’ll see tons of people getting creative with their churro recipes. People are using their churro dough to make things like Churro Tacos, Churro Empanadas, and Churro Doughnuts. Experiment and get creative!
Storage / Freezing
Storage: Usually, these Churros don’t store well in the fridge- they end up getting weirdly soggy sometimes. For best results, keep in an airtight container lined with paper-towels to absorb any excess oil or moisture. Kept like this, your churros will last 2-3 days at room temperature.
Freezing: If you like, you can freeze churros before cooking or after! You can prep make-ahead churros by piping your dough out onto parchment paper and then freezing for up to a month before frying like normal. You can also freeze cooked churros and store them for 1-2 months- let thaw overnight before reheating in an oven.
Recipe Tip
You will need to pipe long and strong when adding the churro dough to the hot oil.
Other Pastry Desserts
Looking for other pastry desserts? Try these:
Other Street Food Dessert Recipes
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Mexican Churros
Ingredients
- 25 tsp Sugar, divided (1/2 cup plus 1 teaspoon)
- 1 tsp Cinnamon
- 1/2 cup Water
- 1/2 cup Milk
- 8 tbsp Butter
- 1/4 tsp Salt
- 1 cup Flour
- 4 Eggs, cold
- Vegetable Oil, for frying
Instructions
- In a deep plate, combine the cinnamon and 1/2 cup sugar. Whisk until blended. Set aside.
- Combine water, milk, butter, salt and remaining 1 teaspoom of sugar in a medium saucepan.
- Bring to a boil over medium heat, stirring frequently.
- Remove from heat stir in the flour with a wooden spoon until blended.
- Return to heat and stir constantly for 2 minutes.
- Transfer dough to a large mixing bowl.
- Beat in each egg, one at a time, until each is incorporated.
- Fit a piping bag with a large star tip.
- Transfer dough to piping bag.
- Line a plate with paper towels. Set aside.
- Heat oil in a large pan over medium heat to 370. Keep temperature between 350 and 375 while cooking.
- Pipe churros into oil and cut with kitchen shears. They should be about 6″ long.
- Fry in batches to avoid overcrowding.
- Fry until bottoms are golden brown minutes and then flip, about 2 minutes per side.
- Transfer to a paper towel-lined plate then roll in prepared cinnamon sugar.
Notes
Nutrition
Oh my Jen…. I want these right now [lol].
Thank you for sharing your Mexican Churros recipe at Create, Bake, Grow & Gather this week. I’m delighted to be featuring your recipe at the party tonight and pinning too.
Hugs,
Kerryanne
What a delicious looking treat. Can this be done without frying in oil? Would love to find a recipe and no oil.
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