Churros con Chocolate

Churros trace their origins to Spanish shepherds who fried simple dough in open fires as a substitute for fresh bread, but Mexico transformed them into something extraordinary. Mexican churros — sold from street carts called churrerías from early morning onward — are longer, more lightly spiced, and dipped in a thick, dark Mexican hot chocolate that is closer to a pudding than a drink. In Mexico City, the Churrería El Moro has operated since 1935, serving churros around the clock to night-shift workers, early risers, and late-night revelers alike.

Serves: 4

Ingredients

For the churros:

• 250ml (1 cup) water
• 1/2 tsp salt
• 1 tbsp sugar
• 30ml (2 tbsp) vegetable oil, plus 1 litre (4 cups) for deep-frying
• 150g (1.25 cups) plain (all-purpose) flour
• 1 tsp ground cinnamon
• 4 tbsp sugar (for rolling)

For the chocolate:

• 500ml (2 cups) whole milk
• 100g (3.5 oz) dark Mexican chocolate (such as Ibarra), chopped
• 1 tbsp cornstarch (cornflour)
• Pinch of cinnamon

Instructions

1. Bring water, salt, 1 tbsp sugar, and oil to a boil in a saucepan. Remove from heat and immediately beat in the flour until a smooth, stiff dough forms. Let cool for 5 minutes.
2. Heat frying oil in a deep pot to 180°C (350°F). Transfer churro dough to a piping bag fitted with a large star tip.
3. Pipe 15cm (6-inch) lengths directly into the hot oil, cutting with scissors. Fry in batches for 3-4 minutes per side until deep golden and crisp.
4. Drain on paper towels, then roll immediately in the cinnamon-sugar mixture.
5. For the chocolate: whisk cornstarch into a splash of cold milk until smooth. Heat remaining milk in a saucepan over medium heat, add chocolate, and stir until melted. Add cornstarch mixture and cook for 3-4 minutes, stirring constantly, until thick enough to coat a spoon.
6. Serve churros immediately alongside cups of warm chocolate for dipping.

Cook's Notes: Churro dough must be piped while warm — it stiffens as it cools and will clog the nozzle. Keep the oil temperature steady; too cool makes greasy churros, too hot burns the outside before the inside cooks. Leftover chocolate sets into a delicious pudding when chilled.