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Churros are now offically banned from our house.

post #1 of 18
11/23/09 at 9:41am
Thread Starter 
Watching The next iron chef rerunathon casually (I have no desire to play along this season after they shafted Besh ;) ), one of the contestants did NOT make a churros for a Mexican competition, but it got me thinking to try them. How hard is fried dough?

I find a good looking recipe for them and give it a whirl. My wife does cakes as a hobby so she had a icing bag with the proper tip. I did fresh ground cinnamon as well, instead of the preground.

Dear god they were awesome. Like, eat a dozen before breathing awesome. They were so amazingly light and so good. It was scary.

Being my wife and I are at the end points of our diets, they are officially banned from our home because they are food crack.

If anyone wants the recipe let me know. :p
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post #2 of 18
11/23/09 at 3:22pm
Please share!
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post #3 of 18
11/23/09 at 8:49pm
Thread Starter 
A Churro Recipe To Die For

Ultra simple, took about 5 minutes from pot on stove to complete with the dough. We don't have a deep fryer so I just used a larger fry pan with enough oil for them to float.

Food crack I tell ya.
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post #4 of 18
11/24/09 at 6:50am
usually served with warm chocolate or caramel sauce.....your right, food crack. Better to just get them out, that way you don't have a whole batch around.
cooking with all your senses.....
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post #5 of 18
11/24/09 at 6:55am
Crack indeed. Great post.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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post #6 of 18
11/24/09 at 7:04am
Shroom,

You wrote, With an abundance of respect and affection, "Maybe in St. Louis Mexican restaurants." In Mexico, and in cities with large Mexican populations here in el Norte, churros aren't on the menus of Mexican restaurants intended for Mexicans. Rather, churros are street food. They're typically sold in a twist of wax paper, a little cardboard boat, or by the bag; dusted with cinnamon sugar; and, seldom if ever served with sauce.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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post #7 of 18
11/24/09 at 7:19am
This is the little guy I buy the Churros from in Mexico. He extrudes them from a putty gun looking crank dispenser with a star tip at the end. He then slices off three inch pieces into the oil. He sells 10 for $1 in a small bag. I always tell him I want them right out of the fryer and tossed into the cinnamon and sugar. Its a bit of Heaven in every crunchy bite. I will think of you in Feb when I'm there...........I will also try your recipe......Thanks Bill
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post #8 of 18
11/24/09 at 3:24pm
Doc, I made these with my 15 yr old daughter, her friend, and my son (10) for dessert tonight. My daughter and her friend said these are amazing. Her friend even asked how old you are, said she wanted to marry you so you could cook these for her. lol

We did enjoy them and that recipe has been added to my favorites file. Thank you!!
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post #9 of 18
11/26/09 at 6:15am
Thread Starter 
Glad she liked them. Being I'm 39 and married so I'll have to decline the marriage proposal.

Who would have thought years ago when I was weight lifting and trying to be 'cool' to get the girls all I had to know was how to fry dough :lol:
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post #10 of 18
11/26/09 at 6:29am
ROFL!

Everytime this one friend comes over and I'm making dinner, she comes in the kitchen wanting to help. She wants to learn to cook but no one takes the time to show her how to do things. I let her help me when she's here. Making the churros with the kids was a lot of fun but I was worried that someone would get burned with the hot oil. Four people in the kitchen gets crowded in a hurry. I let her make Amish peanut butter last night but something went wrong. We ended up with Amish peanut butter fudge. lol I think she cooked the syrup for too long but it's still very good.
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post #11 of 18
11/26/09 at 8:41am
Churros y Chocolate is a regular menu item in most hispanic(not just Mexican) restaurants in the South East. I think it's more of a South American influence, as most hispanics in this area are Colombian, Argentine, and Caribbean (too many islands to note).
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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post #12 of 18
11/26/09 at 10:12am
Thread Starter 
Honestly on THESE churros, putting chocolate or anything would be sacrilege.

They would still taste good, but definitely not an improvement. You can't improve a perfect score. ;)
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post #13 of 18
11/26/09 at 10:19am
Maybe I should have been more complete. First, the oririgin of churros isn't "hispanic," it's Spanish from Spain.

In Spain, churros con chocolate is not unusual as a cafe or bar breakfast. But the "chocolate" isn't chocolate sauce, it's hot chocolate. The churros are used as dunkers. In Mexico, another favorite as the drink component of the churro dunk, are champurrado.

In Spain, as in the rest of those parts of el mundo Castillano with which I have some familiarity (by no means everywhere) churros are essentially street food; and accordingly there's no heavy sauce served on the side. That doesn't mean you can't find glazed churros though. It also doesn't mean things haven't changed since I spent real time in Latin America or Spain.

It seems to me that serving churros in a regular, sit-down, family type restaurant is a very North American thing. It's not unusual for ethnic restaurants of any stripe to wrap the entire cultural ball of wax (mmmmm wax) in one menu.

When I wrote to shroom, I didn't mean to imply that the Mexican way was better. It's just different. I responded to the word "unusual," and was am not trying to keep your churros out of the Fox's U-Bet if that's where you like them.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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post #14 of 18
11/26/09 at 9:14pm
The sauces I've seen aren't very heavy. More the consistency of a hot stock. Sort of like hot chocolate with a more buttery than creamy mouth feel.

On a separate note, I never had churros the whole time I was in Spain. I saw them everywhere but I never tried them until I went to Panama on vacation. Awesome stuff.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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post #15 of 18
11/27/09 at 5:20am
"In Spain, churros con chocolate is not unusual as a cafe or bar breakfast. But the "chocolate" isn't chocolate sauce, it's hot chocolate. The churros are used as dunkers. In Mexico, another favorite as the drink component of the churro dunk, are champurrado."

That drink "champurrado" I have had in Central America. A hot chocolate drink mixed with masa and a molinillo, flavored with piloncillo and anise.

This year I went to a coffee house and had a terrific hot chocolate, they put a cube of sugar , the cube was made with cream and icing sugar , it slowly melted making the drink very creamy and smooth and slightly flavored....addicting for a chocolate lover.

Petals
Réalisé avec un soupçon d'amour.

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post #16 of 18
11/29/09 at 3:07pm
I have to make a batch of these now... this thread has reminded me of a place in the mall near my house (called Churritos) that made and sold churros! They didn't last very long and I have to say while I like the deli that's in their location now, I miss the churro place.
OK ... where am I going?.. and WHY am I in this handbasket??
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post #17 of 18
11/29/09 at 3:28pm
If I could EVER figure out how to post pics, I'd show you a lovely one of no3 son enjoying churros at a street cafe in Spain. The look of sheer joy on the boys face as he dunked the first one into the hot chocolate was indeed,a picture.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #18 of 18
12/2/09 at 6:36am
I think my kids would both like them alot too... especially with chocolate sauce!
OK ... where am I going?.. and WHY am I in this handbasket??
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