Mexican Churros Recipe

Directions

Fill a small saucepan over medium-high heat with 1 cup of water, the butter, 2 tablespoons of sugar and the salt. Bring it to a boil and allow the butter to melt. Reduce the heat to low and add the flour a bit at a time, stirring constantly until completely combined; set aside to cool.

Transfer the batter to a bowl and stir in the eggs, one at a time, mixing thoroughly each time. Mix well to release any air pockets, so that it becomes nice and smooth. Transfer the mixture to a piping bag with a 2-inch star tip. In a shallow bowl, mix the remaining ½ cup sugar with the cinnamon until well combined. Set aside.

Heat the oil in a large skillet over medium heat. Check the heat by dipping a wooden spoon into the hot oil; if it sizzles, it’s ready. Pipe the churro out into the hot oil and cut the dough to your desired length with scissors as it comes out. You can make them bite-size or, like I do, about 5 to 6 inches long. Fry in batches until golden brown and cooked through, 4 to 5 minutes on each side; do not overcrowd. Drain on paper towels and toss in the cinnamon sugar. Serve with cajeta or a chocolate dip.

Excerpted from My Mexican Mesa, Y Listo! Copyright © 2024, Jenny Martinez. Photography Copyright © 2023 by Jennifer Chong. Reproduced by permission of Simon Element, an imprint of Simon & Schuster, LLC. All rights reserved.

Jennifer Chong

Cook with Jenny

Martinez shared two more recipes from My Mexican Mesa, Y Listo! for AARP members to try:

Papitas Enchiladas

In restaurants in Mexico, they serve these little round wax potatoes instead of chips. They’re great appetizers with a beer on a hot day.

Fideo Soup

My husband says this is the perfect cold weather comfort food that takes you back to childhood. It’s a blank canvas on which you can get creative.

Read about Jenny Martinez’s cookbook, My Mexican Mesa, Y Listo!