Dessert: Mexico – Baja Peninsula, Mexico (Baja California Sur) – Churros con Cajeta

Serving Size: 6

Approximate Time

Prep 40 min

Cook 8 min

Additional 45 min

Total 1 hr 30 min

Ingredients

- For the cajeta:
- 2 cups (480 ml) fresh goat's milk
- 1 cup (200 g) granulated sugar
- 1/8 tsp (0.6 g) baking soda
- 1/8 tsp (0.6 g) fine sea salt
- 1/2 tsp (2.5 ml) vanilla extract

- For the churros:
- 1 cup (240 ml) water
- 1/2 cup (120 ml) whole milk
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp (3 g) fine sea salt
- 1 1/2 cups (190 g) all-purpose flour
- 3 large eggs, approx. 50 g each
- 1 tsp (5 ml) vanilla extract

- For frying and coating:
- Vegetable oil (peanut or canola) for deep frying, about 4 cups (960 ml) or enough for a 2–3 inch (5–8 cm) oil depth
- 1/2 cup (100 g) granulated sugar
- 1–2 tsp (2–5 g) ground cinnamon
- Optional: extra cajeta warmed for dipping or a piping bag with small round tip to fill churros

Instructions

Short Description:
Crisp, ridged fried pastries tossed in cinnamon sugar and served with warm cajeta (goat's milk caramel) for dipping or filling. This Baja Peninsula version highlights local dairy by using rich homemade cajeta instead of chocolate.

Regional Notes:
In Baja California Sur, churros are often paired with local dairy sweets; using cajeta (caramel made from goat's milk) reflects the region's ranching and goat-milk tradition. Unlike many versions that use chocolate dipping sauces, this recipe fills or accompanies the churros with thick, slightly tangy cajeta for a distinctly regional dessert.

1. Make the cajeta first so it can cool and thicken. In a wide, heavy-bottomed saucepan, combine 2 cups (480 ml) goat's milk and 1 cup (200 g) sugar over medium heat. Stir until the sugar dissolves.
2. Bring to a gentle simmer, then reduce heat to low. Add 1/8 tsp (0.6 g) baking soda and 1/8 tsp (0.6 g) salt; the mixture will foam briefly—stir to incorporate. Simmer gently, stirring frequently and scraping the sides, until the milk reduces and deepens to a golden caramel color and coats the back of a spoon, about 30–45 minutes. Remove from heat and stir in 1/2 tsp (2.5 ml) vanilla. Transfer to a jar and let cool; it will thicken as it cools. Reserve about 3/4–1 cup (180–240 ml) for dipping/filling and keep any extra for other uses.

3. Prepare the cinnamon sugar: mix 1/2 cup (100 g) granulated sugar with 1–2 tsp (2–5 g) ground cinnamon in a shallow bowl; set aside.

4. Make the churro dough (pate a choux style). In a medium saucepan combine 1 cup (240 ml) water, 1/2 cup (120 ml) whole milk, 2 tbsp (28 g) butter, 2 tbsp (25 g) granulated sugar, and 1/2 tsp (3 g) salt. Bring to a rolling boil over medium heat.

5. Remove saucepan from heat and immediately add 1 1/2 cups (190 g) all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the pan, about 1 minute. Return to very low heat and cook, stirring, 30–60 seconds to dry the dough slightly. Transfer the dough to a mixing bowl or stand mixer bowl to cool 5 minutes.

6. Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. (If using a stand mixer, use medium speed.) Stir in 1 tsp (5 ml) vanilla. The final dough should be pipeable but hold its shape.

7. Heat oil in a deep, heavy pot to 350–375°F (175–190°C). Use a thermometer to maintain temperature; too cool = greasy churros, too hot = burnt outside, raw inside.

8. Fit a pastry bag with a large star tip (approx. 1/2 inch / 12 mm opening) and fill with the churro dough. Pipe 4–6 inch (10–15 cm) strips of dough directly into the hot oil, using scissors or a knife to cut. Work in batches and do not overcrowd.

9. Fry, turning as needed, until golden brown and crisp, about 2–4 minutes per churro. Remove with a slotted spoon to a rack or plate lined with paper towels to drain briefly.

10. While still warm, roll churros in the cinnamon sugar until evenly coated. Transfer to a serving platter.

11. To fill (optional): warm the cooled cajeta slightly so it is pipeable (microwave short bursts or warm in a pan). Fit a small piping bag or squeeze bottle with a small round tip, insert into the end or side of a churro, and gently squeeze to fill. Alternatively serve a small bowl of warm cajeta for dipping.

12. Serve churros warm with extra cajeta and, if desired, a sprinkle more cinnamon sugar. Store any leftover cajeta refrigerated for up to 2 weeks; rewarm gently before serving.