Dessert: Mexico – Baja California (Northern Mexico) – Churros con Chocolate

Serving Size: 6

Approximate Time

Prep 40 min

Cook 30 min

Total 1 hr 10 min

Ingredients

- 1 cup (240 ml) water
- 1/2 cup (120 ml) whole milk
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (25 g) granulated sugar (dough)
- 1/2 tsp (3 g) fine salt
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 4 cups (960 ml) vegetable oil or other neutral oil for frying
- 1 cup (200 g) granulated sugar (coating)
- 2 tsp (4 g) ground cinnamon (coating)

Chocolate dipping sauce:
- 8 oz (225 g) dark chocolate, chopped (use Mexican chocolate discs like "Abuelita" or a 60-70% cacao chocolate; if using discs, chop roughly)
- 1 cup (240 ml) heavy cream
- 2 tbsp (30 g) piloncillo, finely grated, or dark brown sugar
- 1/2 tsp (1.5 g) ground cinnamon
- 1 tbsp (15 g) unsalted butter
- 1/8 tsp (0.5 g) fine salt
- 1 tsp (5 ml) vanilla extract

Instructions

Short Description:
Crisp, ridged fried dough sticks rolled in cinnamon sugar and served with a rich, velvety chocolate dipping sauce — a Baja California take that emphasizes an indulgent chocolate accompaniment.

Regional Notes:
In Baja California churros are often paired with an especially rich chocolate sauce for dipping, reflecting the region's sweeter, more indulgent adaptation of the classic snack. This version uses a cream-forward ganache with piloncillo (or dark brown sugar) and warm Mexican-style cinnamon notes to echo local tastes.

1. Prepare the coating: combine 1 cup (200 g) granulated sugar and 2 tsp (4 g) ground cinnamon in a shallow bowl; set aside.
2. Make the churro dough (pate a choux-like): in a medium saucepan over medium heat, combine 1 cup (240 ml) water, 1/2 cup (120 ml) whole milk, 4 tbsp (60 g) unsalted butter, 2 tbsp (25 g) granulated sugar, and 1/2 tsp (3 g) salt. Bring to a gentle boil, stirring so the butter melts and sugar dissolves.
3. Remove the pan from heat and immediately add 1 cup (125 g) all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1 minute. Return to low heat for 30 seconds, stirring, to dry the dough slightly.
4. Transfer the dough to a mixing bowl or stand mixer fitted with the paddle. Let cool 3–5 minutes, then beat in 2 large eggs one at a time, mixing until fully incorporated and the dough is smooth and glossy. The final dough should be pipeable but hold its shape.
5. Prepare oil: pour about 3–4 cups (720–960 ml) vegetable oil into a heavy-bottomed pot (oil depth around 2–3 inches / 5–7.5 cm). Heat over medium-high until a deep-fry thermometer reads 350°F (175°C). Maintain temperature between 340–360°F (170–180°C) while frying.
6. Fit a large star piping tip (approximately 1/2 inch / 12 mm opening) in a sturdy pastry bag and fill with the dough. Alternatively, use a churro press.
7. Fry churros in batches: hold the bag over the hot oil and pipe 4–6 inch (10–15 cm) ropes directly into the oil, cutting with kitchen scissors. Fry 2–3 minutes per side, turning as needed, until evenly golden brown and crisp. Do not overcrowd the pot.
8. Using a slotted spoon, transfer churros to a paper towel–lined tray to drain briefly (30–60 seconds), then roll immediately in the prepared cinnamon sugar to coat. Keep churros warm in a single layer on a cooling rack in a low oven (200°F / 95°C) if needed while finishing remaining batches. Yield is roughly 18–24 medium churros.
9. Make the Baja-style chocolate sauce while frying: in a small saucepan over medium heat, combine 1 cup (240 ml) heavy cream, 2 tbsp (30 g) grated piloncillo or dark brown sugar, and 1/2 tsp (1.5 g) ground cinnamon. Warm until the sugar dissolves and the mixture is just simmering — do not boil vigorously.
10. Place 8 oz (225 g) chopped dark or Mexican chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let sit 1–2 minutes to soften. Whisk gently until smooth and glossy. Stir in 1 tbsp (15 g) unsalted butter, 1/8 tsp (0.5 g) fine salt, and 1 tsp (5 ml) vanilla extract. Keep warm; if it thickens, reheat gently over a double boiler or microwave in short bursts, stirring between.
11. Serve immediately: arrange churros on a platter with a bowl of warm chocolate sauce for dipping. Enjoy while churros are crisp and the chocolate is velvety.