Homemade Mexican Churros

It’s crazy to think but it’s been a month since I went to Mexico!

One of my favorite moments about traveling is the food experiences everywhere you go. I knew prior to going to Mexico that I HAD to find real Mexican churros.

I wanted to taste the authentic churros that everyone raves about. You know, not the ones you get at Costco.

And as sad as it is, the only ones I had prior to Mexico were the ones from Costco! I never made it at home myself and I had never been to Mexico prior to the cruise so the only basis of churros I had was one from a warehouse store, lol!

I had the opportunity to go to Puerto Vallarta.

To say I fell in love with that place is an understatement. Prior to the trip, I had no idea what to expect with Puerto Vallarta. I have heard of the place but I didn’t do any prior research.

I guess that’s one good thing about a cruise; they kind of do it all for you. They set up your excursions and they let you explore the city at your leisure.

In the morning, we had a quick excursion and then we had the entire afternoon to explore. After we got back to the ship to freshen up; we hit the town.

The best advice: hire a taxi for half a day. They’re reasonably priced and the taxi drivers are all locals aka they know the spots!

Our driver took us to this restaurant called El Dorado and it was right on the beach. It was beautiful and the food was amazing. The margaritas were on point and the authentic fish tacos and ceviche were fabulous.

We kept telling our driver that we wanted authentic Mexican churros and he said he knew of one place.

ONE, in all of Puerto Vallarta! I think it was also the season we were there; it wasn’t busy season, but thankfully, since our driver was a local, he was able to show us.

It was literally a small stand on the side of the road. I wish we had gotten more than we did. We had to split it amongst four of us and it went fast ;)

Piping hot, straight from the fryer, the lady quickly tossed that ring of fried dough into a cinnamon sugar mixture and then using kitchen shears, broke the ring into equal pieces and tossed it in a brown paper bag.

After we got our authentic Mexican churros, we hopped back into the taxi to head back to the ship – grinning ear to ear that we achieved our goal on the first day of port!

These homemade Mexican churros were perfection on a Saturday morning.

We had these the same weekend as the homemade apple cider doughnuts and seriously, the two best mornings.

Fried warm dough tossed in cinnamon sugar. Can’t beat that!

Tips for making homemade Mexican churros:

The best tip I can offer you for making Mexican churros at home is to work fast.

Once you’ve got the dough formed, the egg part is tricky.

You obviously don’t want it to scramble but working fast and stirring vigorously will ensure it doesn’t scramble.

Additionally, using a piping bag with a star tip (I used a Wilton closed star-tip kind of similar to this one) will give you the classic ridges that are so prominent with churros.

I could eat these Mexican churros all day.

They seriously rival the real authentic Mexican churros we had in the streets of Puerto Vallarta but I’m sure theirs is still way better.

I’m honestly dreaming of the next time I can go back to Mexico and get myself an authentic Mexican churro.

I guess for now, I’ll just stick to my homemade Mexican churros!

You should give them a try too :)

4.34 from 3 votes

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Homemade Mexican Churros

Making your own Mexican churros at home is easier than you think!

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 5 dozen

Calories: 96kcal

Author: Julie Chiou

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Ingredients

• 6 tablespoons unsalted butter6 tablespoons unsalted butter
• 2 1/4 cups water2 1/4 cups water
• 1 teaspoon kosher salt1 teaspoon kosher salt
• 1 teaspoon vanilla extract1 teaspoon vanilla extract
• 1 stick of cinnamon1 stick of cinnamon
• 2 1/4 cups all-purpose flour2 1/4 cups all-purpose flour
• 1 large egg1 large egg
• 1 1/2 cups sugar1 1/2 cups sugar
• 1 tablespoon ground cinnamon1 tablespoon ground cinnamon
• 1 quart canola oil, for frying1 quart canola oil, for frying

Instructions

• In a saucepan over medium-high heat, melt butter then add water, salt, vanilla, and cinnamon stick. Bring to a boil then remove the cinnamon stick and remove the mixture from heat.
  In a saucepan over medium-high heat, melt butter then add water, salt, vanilla, and cinnamon stick. Bring to a boil then remove the cinnamon stick and remove the mixture from heat.
• Add the flour and stir with a wooden spoon until a smooth dough is formed, about 3-5 minutes.
  Add the flour and stir with a wooden spoon until a smooth dough is formed, about 3-5 minutes.
• Let dough cool, about 10-15 minutes then transfer to a bowl and add the egg. Stir vigorously until egg is incorporated. The mixture is pretty hot so you have to stir vigorously so the egg doesn't actually cook and you get scrambled eggs :)
  Let dough cool, about 10-15 minutes then transfer to a bowl and add the egg. Stir vigorously until egg is incorporated. The mixture is pretty hot so you have to stir vigorously so the egg doesn't actually cook and you get scrambled eggs :)
• Transfer dough to a piping bag fitted with a closed star tip. Set aside.
  Transfer dough to a piping bag fitted with a closed star tip. Set aside.
• In a shallow bowl, mix together sugar and cinnamon. Set aside.
  In a shallow bowl, mix together sugar and cinnamon. Set aside.
• Heat oil in a Dutch oven to 400 degrees Fahrenheit.
  Heat oil in a Dutch oven to 400 degrees Fahrenheit.
• Hold piping bag above oil and pipe about four 6-inch lengths of dough. Fry until golden brown, about 2 minutes, flipping every so often with a spider strainer.
  Hold piping bag above oil and pipe about four 6-inch lengths of dough. Fry until golden brown, about 2 minutes, flipping every so often with a spider strainer.
• Transfer to paper towels to drain briefly then transfer to cinnamon-sugar mixture and roll around until evenly coated. Repeat with remaining dough in piping bag.
  Transfer to paper towels to drain briefly then transfer to cinnamon-sugar mixture and roll around until evenly coated. Repeat with remaining dough in piping bag.

Notes

adapted from Saveur

Nutrition Facts

Homemade Mexican Churros

Amount Per Serving (2 churros)

Calories 96 Calories from Fat 27

% Daily Value*

Fat 3g5%

Carbohydrates 17g6%

Sugar 10g11%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition facts are an estimate and not guaranteed to be accurate. 

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