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Mexican Fried Sweet Pastries |
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Serves: 12 Print this Recipe(Churros) Category: Pastries and Pies Makes about 12 (4-inch long) churros Churros are common street food all over Mexico, and are normally sold from special stands or small shops with walk-up windows. My husband Bill and I bought our first churros in Morelia, in the state of Michoacan, during an evening stroll. The sweet golden pastries coated with sugar were sublime. Churros are also quite easy to make. The thick dough is traditionally pushed through a special utensil called a churrera right into hot oil. I use a pastry bag with a large star tip. Wedges of fresh lime are added to the oil while it heats to give a subtle zest to the flavor of the churros. 1 cup water 1 tablespoon sugar 1/2 teaspoon salt 1 cup all-purpose flour 1 large egg Corn oil or safflower oil for frying 1 lime, quartered 3/4 cup sugar 1. In a medium saucepan, stir together the water, sugar, and salt. Bring to a boil over medium heat. Remove pan from the heat and add the flour all at once. Quickly beat with a wooden spoon to blend completely. Put the pan back on medium-low heat and continue beating until the mixture the pan, about 1 minute. Remove from the heat. Using an electric beater or mixer, beat the egg into the dough and beat until the egg is absorbed and the mixture is smooth. 2. In a medium heavy saucepan or wok, pour oil to a depth of about 1 1/2 inches. Add the lime wedges. Heat the oil over medium-high heat to 400° (about 6 to 8 minutes), or until the oil shimmers and a small piece of dough sizzles immediately when put into the oil. With tongs or a slotted spoon, remove the lime wedges from the oil and discard. 3. Put the churro mixture into a pastry bag fitted with a #6 star tip. Force about a 4-inch length of dough through the tip directly into the hot oil. (If dough does not drop off with a quick twist of the bag, release one hand from the bag and carefully cut dough off with kitchen scissors.) Fry until golden. Drain on paper towels. Roll in sugar. Repeat until all churros are made. Serve at once, sprinkled with the sugar. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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