Dessert: Mexico – Mexico City – Churros con Chocolate

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Total 40 min

Ingredients

- 1 cup (125 g) all-purpose flour
- 1 cup (240 ml) water
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) fine salt
- 2 large eggs, approx. 3.5 oz (100 g) total
- 4 cups (960 ml) neutral vegetable oil for frying
- 1/2 cup (100 g) granulated sugar, for coating
- 2 tsp (4 g) ground cinnamon, for coating
- 6 oz (170 g) Mexican chocolate tablet (Ibarra or Abuelita), chopped
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) cold water
- Pinch of salt
- Optional: 1–2 tbsp (12–25 g) granulated sugar, if additional sweetness is desired in the chocolate

Instructions

Short Description:
Crisp, ridged fried dough dusted in cinnamon sugar and served with a rich, thick Mexican-style chocolate sauce for dipping.

Regional Notes:
In Mexico City, churros are commonly paired with a hot, thick chocolate sauce (often made from Mexican chocolate tablets) for dipping, creating a denser, spiced chocolate than the typical Spanish hot chocolate. This recipe uses a tablet-style Mexican chocolate base and a cornstarch slurry to achieve the characteristic dipping consistency.

1. Prepare coating: in a shallow bowl, combine 1/2 cup (100 g) granulated sugar and 2 tsp (4 g) ground cinnamon; set aside.
2. Make the dough: in a medium saucepan over medium heat, bring 1 cup (240 ml) water, 2 tbsp (28 g) butter, 1 tbsp (12 g) sugar, and 1/2 tsp (3 g) salt to a rolling boil.
3. Remove the pan from heat and 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 pan, about 1 minute. Return to very low heat for 20–30 seconds while stirring to dry the dough slightly.
4. Transfer the dough to a mixing bowl and let cool 3–4 minutes so it is warm but not hot. Beat in the 2 large eggs one at a time, fully incorporating each before adding the next, until the dough is glossy and pipeable. (If mixing by hand is difficult, use a stand mixer with the paddle attachment.)
5. Heat oil: pour 4 cups (960 ml) neutral oil into a heavy deep pot. Attach a candy thermometer and heat the oil to 375°F (190°C). Keep heat steady; temperature may drop when frying.
6. Fit a pastry bag with a large star tip (about 1/2 inch / 12 mm). Spoon the dough into the bag. Holding the bag over the hot oil, pipe 4–6 inch (10–15 cm) lengths of dough directly into the oil and cut with kitchen scissors. Do not overcrowd the pan; fry in batches.
7. Fry the churros, turning as needed, until golden brown and crisp, about 2–3 minutes per side. Use a slotted spoon to transfer fried churros to a paper towel–lined tray to drain briefly.
8. While still warm, roll each churro in the cinnamon-sugar mixture to coat evenly. Keep churros warm in a low oven (200°F / 95°C) if making multiple batches.
9. Make the chocolate sauce: in a small bowl, whisk 1 tbsp (8 g) cornstarch into 2 tbsp (30 ml) cold water until smooth and set aside.
10. In a medium saucepan over medium heat, combine 1 1/2 cups (360 ml) whole milk and 1/2 cup (120 ml) heavy cream and bring just to a gentle simmer (do not boil).
11. Reduce heat to low and add the 6 oz (170 g) chopped Mexican chocolate tablet and a pinch of salt. Whisk until the chocolate is completely melted and the mixture is smooth.
12. Stir the cornstarch slurry once more and whisk it into the chocolate mixture. Simmer gently for 1–2 minutes, whisking constantly, until the sauce thickens enough to coat the back of a spoon. Taste and add 1–2 tbsp (12–25 g) granulated sugar if you prefer a sweeter sauce.
13. Remove the chocolate from the heat and keep warm. Transfer to a small serving pot or individual dipping bowls.
14. Serve immediately: plate churros with the hot thick Mexican chocolate for dipping. Churros are best eaten fresh and crisp.