Churros and Mexican Chocolate Dipping Sauce
Please welcome guest blogger Yvette Marquez of Muy Bueno Cookbook. I am so thrilled to have the opportunity to post my churros and Mexican chocolate dipping sauce recipe from Muy Bueno Cookbook here on Dear Crissy, and I think Yvette’s churros with Mexican chocolate dipping sauce will really wow you! Now, meet Yvette, and enjoy!
Hola! I’m Yvette — one of the chicas behind Muy Bueno Cookbook. Muy Bueno Cookbook is a food blog created to share three generations of Mexican recipes and the anecdotes that accompany them. Muy Bueno Cookbook has quickly grown to include life with our families, our love of cooking, and the journey of our printed cookbook—also called Muy Bueno Cookbook.
I’m excited to be sharing a recipe with you all today. I have never met Crissy but truly admire her work ethic as a work-at-home-mom, her captivating photography, and of course, her writing style. Thank you Crissy for inviting Muy Bueno Cookbook into your home (blog).
When Crissy welcomed me as a guest blogger I asked my daughter, “What should I make for Crissy, her family, and her readers?” and she said, “Churros!” I realized at that moment that I have never made churros. Both my children love them. What’s not to love—they are fun to hold, warm to the touch, crunchy as you bite into one, and the combination of sugar and cinnamon gives this dessert its signature outer finish.
For anyone who may not know what a churro is, it’s like a donut, but long like a bread stick, and covered with a sugar and cinnamon coating. Did you know that they originated in Spain? They eventually found their way into South America, and yes, of course, eventually North America. It truly is one of those delights that satisfy one’s sweet tooth. I mean seriously, who doesn’t love fried dough?
Growing up, we never ate churros at home, but they were definitely a favorite dessert choice at church bazaars, festivals, mercados (markets), taquerias (restaurant or stand), and even amusement parks. I heard recently that some Starbucks coffee shops will be selling them — everyone loves churros!
So in my search to make a muy bueno churro I stepped into my test kitchen and got to work. Over the years I’ve tasted many a churro, and they are best when freshly made and warm. If you want to get creative you can add a scoop of vanilla ice cream over them or even dip them in some warm thick Mexican chocolate sauce just before each bite.
So here it is—the results of my test kitchen creation and winning recipe. There are so many variations to this classic recipe, so I decided that less is more and kept this recipe simple and pure.
My children were very excited to have homemade churros and felt we needed to celebrate, so we coordinated a carnival themed photoshoot with our talented photographer, Jeanine Thurston.
We hope you enjoy the photoshoot of my kiddos and the churro and Mexican chocolate dipping sauce recipes.
Churros & Mexican Chocolate Sauce
Churros, a sweet fried-dough pastry, makea an easy and fun snack. This simple recipe for churros with delicious Mexican chocolate dipping sauce will be a sure hit with your family!
- ½ cup sugar
- ½ teaspoon ground cinnamon
- 1 cup water
- 1/3 cup butter
- 2 tablespoons packed brown sugar
- ½ teaspoon salt
- 2 cups all-purpose flour
- 2 eggs, room temperature
- 1 teaspoon pure vanilla extract
- Vegetable oil (for frying)
- Peel of ½ lemon
Mexican Chocolate Dipping Sauce
- 1/4 cup heavy whipping cream
- 1 3.3 ounce tablet Mexican chocolate (recommend Abuelita), chopped
- 1 tablespoon unsalted butter
- 3 tablespoons unsweetened cocoa powder (optional for thicker chocolate)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons coffee flavored liqueur (recommend Kahlua or Frangelico) (optional)
1. In a wide dish mix the sugar and cinnamon and set aside.
2. In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to a boil over medium heat then add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. In a separate mixing bowl, mix the eggs and pure vanilla and add it to the flour mixture beating well with a wooden spoon.
3. Fill your decorating bag fitted with a 1M large star tip. The star tip helps create the ridges on the outside of the churro.
4. Heat 2 inches of oil and lemon peel in a deep saucepan to 350 degrees F. Make sure the oil is hot before squeezing the dough into the oil. Try testing the oil by dropping a small amount of dough into it. If it bubbles quickly then it is probably ready. If you have a candy thermometer test the temperature.
5. As soon as your oil is ready, squeeze about a 4-inch long piece of dough into the hot oil. Cut off the dough with a pair of scissors or a sharp knife. Be careful not to burn yourself with the hot oil. Try cooking about 4 churros at a time. Allow the churros to fry for about 1 minute on each side before turning over with a pair of tongs. Churros should be a golden brown color.
6. Drain the churros on a paper towel. As soon as you are able to handle the churros roll each one in the sugar and cinnamon mixture. Serve warm.
7. Leftover churros can be reheated in the oven at 300 degrees F for 5 minutes.
Mexican Chocolate Dipping Sauce
1. Heat 1/2 cup cream in a heavy saucepan over medium heat until cream comes to a low boil.
2. Remove the pan from the heat and add Mexican chocolate. Let chocolate sit in the hot cream 3 to 5 minutes to soften, and then whisk chocolate together with the cream. Stir in butter, cocoa powder (optional), vanilla, cinnamon, and liqueur (optional).
3. If chocolate becomes too thick, stir in more cream, 1 tablespoon at a time, to desired consistency.
Recipe by Yvette Marquez of Muy Bueno Cookbook
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