Happy Cinco de Mayo! I decided to celebrate by making churros and dipping sauces.
Here are some tips to help you make these delicious churros:
I used a 1M Wilton piping tip and a 16″ bag for piping the churros into the oil. I do not recommend using a smaller tip because the churros will end up too thin. If you use a larger tip, that is fine, your churros will be a little less crunchy and may require more frying time.
A pan with straight sides works best for frying. Oil can spill easier out of a pan with sloped sides. When you place a piece of dough into the oil, it will bubble up quite vigorously. Make sure to account for this when you fill the pan with oil so that it won’t spill. It helps to have a candy or oil thermometer clipped to the side of your pan so you can closely watch your oil temperature while frying. If the oil gets too hot, just turn down the heat slightly.
Taste test your first churro to ensure your frying time is accurate. While the first batch of churros is draining on the paper towel, pipe the next batch into the oil. As the next batch fries, roll the first batch in the cinnamon sugar mixture. If you wait too long, the cinnamon sugar will not stay on the churros as well.
Adapted from Allrecipes
- 2 quarts vegetable oil (for frying)
- 1 cup water
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 1 cup flour
- 1/2 cup sugar
- 1 tsp ground cinnamon
- Pour 2 quarts of vegetable oil into a large skillet. You will want 1.5-2 inches of oil in the skillet. Heat the oil over medium heat until it reaches 350 degrees Fahrenheit.
- As the oil is heating, add the water, sugar, salt and 1 tbsp oil to a small saucepan over medium heat. Bring to a boil and remove from the heat. Stir in the flour and mix for thirty seconds or so until the dough forms a ball. Do not over mix.
- Place the dough in a pastry bag and pipe 4 inch strips into the oil. Fry until golden, around 7-8 minutes depending on size, flipping the churros over halfway through frying.
- Place churros on paper towels to drain. Mix together the cinnamon and sugar. Roll churros in the mixture.
Chocolate Kahlúa Sauce
Adapted from food.com
- 12 oz semisweet chocolate chips
- 3 tbsp butter, cut into pieces
- 1/2 cup heavy whipping cream
- 3 tbsp Kahlúa or similar coffee flavored liquor
- In a double boiler, melt the chocolate chips, butter and cream over medium heat.
- Stir until the chocolate chips have completely melted and the mixture is smooth.
- Remove the pan from the heat and stir in the Kahlúa.
- Serve the sauce while it is warm. You can store it in the refrigerator and reheat in the microwave.
Dulce de Leche
- 2 14 ounce cans of sweetened condensed milk
- 1 tsp vanilla extract
- Hot water
- Preheat your oven to 425 degrees Fahrenheit.
- Pour both cans of condensed milk into a square baking dish. You can also use a glass pie dish. Add the vanilla and stir to mix.
- Cover the baking an with foil and place inside a metal pan. Pour hot water into the pan until it is halfway up the side of the glass baking dish.
- Place the pan in the oven and bake for 3-3.5 hours. Make sure to check the water level in the metal pan and add more if needed.
- The dulce de leche is ready when it becomes a rich caramel color. When it is ready, remove it from the oven, let it cool and whisk it until it is smooth.
Raspberry Tequila Sauce
Adapted from Martha
- 1/2 cup water
- 1/4 cup sugar
- 12 ounces fresh raspberries
- 2 tsp lemon juice
- 3 tbsp tequila
- Add water and sugar to a small saucepan. Stir over medium high heat and bring to a boil.
- Reduce heat and simmer while stirring until all of the sugar is completely dissolved.
- Remove from heat and allow the mixture to cool. Pour in the lemon juice and tequila.
- Add the raspberries and syrup to your blender jar and puree until smooth.
- Strain the sauce to remove the seeds. It helps to strain a quarter of the sauce or so at a time, the strainer will become clogged with seeds and you’ll need to rinse it.