Wednesday, September 18, 2013

California Surf Taco: Mexican Churros

Growing up in Southern California this was a sweet treat that couldn’t be beat.

  • Your favorite frying oil canola, corn, peanut
  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1 cup all-purpose flour, sifted
  • 3 eggs
  • 1/4 teaspoon cinnamon

  • In the pan or deep-fryer, heat at least 2 inches of oil to 375 degrees F.
  • In a medium saucepan, heat the water and butter together until butter melts. Add the salt and 1 tablespoon of the sugar. Stir until dissolved. Bring mixture to a full boil. Mix in the flour, stirring vigorously to blend well. Continue mixing until mixture forms a doughy ball, about one minute. 
  • Remove from heat after about 30 seconds after mixing or they will not  puff.
  • Add eggs one at a time, mixing well after each addition. Continue mixing until all the egg is completely incorporated and the dough is glossy. Set aside to cool and rest for about 5 minutes.
  • Mix remaining sugar and cinnamon in a shallow dish and set aside.
  • Spoon the dough mixture into a cake decorators' piping tube with the largest star tip available. Rolling down from the top, squeeze 4-inch strips of dough into the hot oil.
  •  Fry 3-4 minutes, turning once, until golden brown.
  •  Remove from the oil with a slotted spoon and set onto paper towels to drain.
  •  Roll churros in cinnamon/sugar mixture and serve warm.