- Jewish Learning
Hi, guys! These are my easy Mexican Churros with an awesome chocolate chipotle dipping sauce. My name is Eitan Bernath. I am a 14-year-old teen chef who is a weekly food blogger, food photographer, and kosher personality. At the age of 11, my passion for cooking was turned into a career when I competed on “Chopped” on the Food Network. On my weekly food blog CookWithChefEitan.com, I post new recipes every Sunday. Be sure to check it out and follow me on Instagram @ChefEitanBernath! Easy Mexican Churros is now a Shortcuts video!
1 stick butter
1 and 1/4 cups water
1 tablespoon plus 2 cups sugar, divided
3/4 teaspoon salt
1 and 1/4 cups Glicks Flour
1/2 teaspoon Gefen Vanilla Extract
1 tablespoon cinnamon
vegetable oil, for frying
chipotle powder, a pinch
Preheat the oil in a large pot to 350 degrees Fahrenheit.
In a medium-sized pot heat up the butter and water until the water is simmering and the butter is melted.
Add in the salt and one tablespoon sugar and stir to combine.
Add in the flour and mix until fully incorporated. Continue mixing on a low flame for 30-45 seconds.
Transfer the dough into a large bowl and let it cool for five minutes.
Prepare the sugar coating: In a small bowl combine the cinnamon and remaining two cups sugar.
Place the dough into a piping bag fitted with a star tip.
Pipe churros about four inches long into the hot oil and fry until golden brown.
Immediately place the churros, right out of the oil, into the bowl of cinnamon sugar and fully coat. Serve immediately with Chipotle Chocolate Sauce.
Mix in the eggs into the dough one at a time until its forms a homogeneous mixture. Add in the vanilla extract and continue mixing.
In a small saucepan heat the heavy cream until it begins to simmer, then remove from the flame.
Add in the chocolate and chipotle powder and stir until fully combined. Serve warm.
How Would You
Rate this recipe?
Please log in to rate