Monday, October 22, 2007

Mexican Churros

If you haven't heard yet, San Diego is on fire again. Authorities are saying that this is the worst fire in San Diego history. Thank goodness our friends and family are OK so far; however my mom and step dad may have to be evacuated soon. Many of us didn't go to work today as its raining ash and the air quality is extremely bad, so we're all staying indoors. Matt and I live about 5 miles east of the beach, so we're not affected. Hopefully the winds will die down soon and the fires will be able to be somewhat contained.

Since I've been home all day today, I decided to make churros. I'm sure many of you are familiar with churros which is a very typical and popular Mexican street vendor food. I love these little fried pieces of dough, but of course they don't taste the same as the homemade ones you buy on the streets in Mexico. The dough is very easy and you can also use the dough to make funnel cakes. Nice, huh?

INGREDIENTS (Makes one dozen churros)

  • Oil for frying
  • 2 tablespoons butter
  • 1-1/2 teaspoon sugar
  • 1/2 cup water
  • 1/2 Cup flour
  • 1 egg
  • Cinnamon-sugar: mix 1/2 cup granulated sugar with 1 1/2 tablespoons ground cinnamon. Stir or shake it thoroughly to blend it well. Store airtight at room temperature.

In a small saucepan, bring butter, sugar and water to a boil. Add flour all at once, stirring vigorously with a wooden spoon. Cook until mixture forms a ball. Remove from heat and cool 10 minutes.

Add egg, beat until smooth and shiny. Spoon dough into pastry bag fitted with a large star tip. Pipe dough into 4" strips onto a baking sheet lined with wax paper. Freeze 10-20 minutes or until paper can be peeled off. Do not freeze solid.

In the meantime, in a large cast iron or Dutch oven pan with high sides, heat 2 inches of vegetable or canola oil to 375 degrees. Add 3 to 4 churros at a time and fry until golden. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color. Drain on paper towels and generously sprinkle with cinnamon-sugar. Serve warm.

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