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YOUR OWN ?
The best recipes are meant to be shared. Make your own churros at home, invite someone to your table, and bring a little taste of Mexico into your kitchen.
DARK CHOCOLATE GANACHE
INGREDIENTS
- 185 g water
- 185 g dark chocolate (70% cocoa)
- 1 chile de árbol
- A pinch of vegetable oil
INSTRUCTIONS
- Lightly fry the chile de árbol in a small amount of vegetable oil until fragrant.
- In a separate pot or saucepan, combine the water and dark chocolate.
- Cook over low heat, stirring constantly, until the chocolate is fully melted and incorporated into the water.
- Transfer to a bowl and let stand at room temperature until it thickens slightly.
CHURROS
INGREDIENTS
- 40 g butter
- 1 tsp baking powder
- 150 g hot water
- A pinch of salt
- 12 mL vanilla extract
- 1 egg
- 237 g all-purpose flour + 55 g sugar
INSTRUCTIONS
- In a bowl, melt the butter with the hot water.
- Once fully melted, add the sugar and flour, stirring until no lumps remain.
- Add the egg and mix until completely incorporated into the dough.
- Test the texture—the dough should hold its shape. If it’s too soft, add a bit more flour.
- Heat the vegetable oil in a pot to 180–200°C. Test the oil by adding a small piece of dough—it should float immediately and expand as it cooks.
- Once the oil is ready, pipe or shape your churros and fry until golden brown.
- Drain on paper towels, sprinkle with sugar, and enjoy warm.
CAFÉ DE OLLA
INGREDIENTS
- 1 L water
- 1 cinnamon stick
- ½ piece of piloncillo (raw sugar cone)
- 2 tablespoons ground coffee
INSTRUCTIONS
- In a pot, combine the water, cinnamon, and piloncillo. Bring to a boil.
- Once boiling, turn off the heat, add the ground coffee, and cover.
- Let steep for 10 minutes, then strain (if desired) and serve hot.