Churros (Mexico vs Netherlands)

Churros has to be, by far my, favourite Mexican street food snack of all time.

Although really simple to make, the amount of oil you have to use means it’s a dish I don’t do at home very often. However as I was making a Brazilian dish that called for deep frying I decided to make some of these as well.

If I do ever get the craving for Churros, our favourite restaurant Pinche Pinche is only around the corner and these are always on their menu.

Churros Pinche Pinche

I’ve played around with various recipes for Churros the one below I feel is foolproof and works perfectly for me every time. It is more or less a Choux pastry mix, which is then deep fried.

There’s nothing I love more than serving these with chocolate sauce which, I make by melting good quality dark chocolate (100g bar) with around 50ml of extra thick cream. I must warn you though, Churros is highly addictive.


  • 200ml Water
  • 10g Butter
  • 200g plain flour
  • 2 Eggs

Put the water and butter into a pan on a low heat.
Once the butter has melted, add the flour and beat vigorously with a wooden spoon until the mixture starts to come together.
Incorporate the eggs slowly into this mixture until you reach a smooth and slightly runny consistency.
Leave to cool.
Heat the oil up until a small teaspoon of the mix bubbles.
Put the mixture into a disposable piping bag, snip off the end when you are ready to fry your Churros.
Pipe directly into the oil long sticks of the dough, making sure you have a knife to stop the flow of dough between each of the sticks.
The Churros cook pretty quickly (about two minutes).
Fish them out of the oil when cooked, and place on a plate lined with kitchen paper.
Dust with cinnamon and sugar to finish.

Churros homemade

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