How to make homemade churros in Mexico

 Homemade churros in MexicoIngredients

1. 250 g. Wheat flour all use (also can be made with bakery flour)
2. 250 g of water
3. 1 spoonful of salt (approximately 8 grams)
4. Sugar to powder
5. Smooth olive oil for frying or sunflower oil
6. Kitchen absorbent paper

A manual  churrosor a pastry sleeve with a fine mouth

Do you want to learn how to make homemade churros? There is no corner of Spain where traditional churros or sticks are not made. 

From North to South of the peninsula, churros are always a welcome resource for breakfast or snack accompanied by a good hot chocolate or, just a latte.

This sweet, delicious, simple and light is nothing more than a mass of flour, water and salt, fried in plenty of oil and served at the sugar-sprayed moment.

The simplicity of its ingredients and process do not reflect the good and rooted in our culture of this recipe. 

They were supposed to be Morisco, Quevedo and Lope de Vega mentioned them in their texts. Many years later, it already appears in the General Cooking Dictionary in 1892, despite being a common element in the gastronomy of all communities, there are many and subtle differences in their form or preparation as we are found.

Its form may be straight, either on bond or on the stick, may be filled with chocolate ganache, pastry cream or milk candy or simply powdered with sugar. 

Perfect to accompany a hot chocolate to the cup And I've also shown you a relic, the churro machine my mother has at home for 40 years, what's it said soon! And that dust at least a couple of times a year, for everyone's joy.

You can watch this videos for that (churros in Mexico )

Preparation of the mass of the churros

• We put flour in a broad bowl. In a casserole we heat the water with the salt.

• When it starts boiling, we'll just pour it straight and just once over the flour. With a wooden spoon we integrated flour with water. We'll have a very sticky mass and quite compact.

• Now we're going to introduce this mass into a churrier or pie sleeve. This step is essential for you to get the churros right and don't have any trouble with them when the fried comes. The churrier compact the mass and eliminates the air. This keeps the churros from jumping us into oil, which is why it's a very important step. If you have a machine to make churros fill it with the mass. Best choice.

• If you have no choice to make churros with churrero, we have another chance, a pie sleeve with a star-shaped nozzle. Although not the recommendation, they do not look the same as churrera. Still, there are people who have managed to make good chowder with sleeve. Pie sleeves can be disposable plastic. 

• You can find them at cake stores or online creative cake stores.

• We're doing the portions of churros with the raw mass on a kitchen cloth on the counter. In a way that the mass goes cold and prevent them from opening or exploding during the fried.

• We put on the fire a pan with plenty of soft olive oil or sunflower oil.