Alan and I made some Churros! Are you ready? Here is what you will need for the churros.
- 2 cups of flour – sifted if possible, but not necessary
- 1 cup of water
- 1 cup milk – whole or skim makes no difference
- 1 teaspoon of salt
- 1 tablespoon of butter – NOT margarine, or any other substitute
- Large enough frying pan
- Corn oil
- Churrera – What? Don’t worry I’ll show you.
If you have the book, you can find it. I do it a bit differently than how Nitza does, mainly in how I make la masa (dough). Oh yes, I also have Alan – sometimes that strong manly arm comes in very handy, since the masa can get neurotic at times.
Sift (again optional, but it will make for easier mixing) the two cups of flour into a Pyrex bowl (or any heat resistant bowl).
In a small saucepan pour the milk, the water, the butter and the salt. Heat over medium low heat. Watch closely, and stir frequently to melt the butter.
When it looks like it is going to boil, remove from heat and pour it all on the flour on the Pyrex bowl. Beat fast and hard with a spoon until the dough is soft and compact. This is where the manly arm comes in handy. If you don’t beat enough the dough will be sticky and difficult to put in the churrera.
This is where tag teaming comes in handy. Fill the churrera halfway with the dough while the oil heats up. The churrera is nothing more than an icing bag, see?
The best way, back to the tag team, is to pour the churros directly into the frying pan. You can pour them on waxed paper, but I cannot guarantee they won’t stick. So I grab Alan who pours the churro into the frying pan and I cut, with a knife or spatula, when I like the size of the churro.
There should be enough oil to cover the churros halfway – you will need to turn them to get them nice and golden. The oil needs to be VERY hot, but not higher than medium heat. Otherwise, you’ll burn the outside of the churro and it will be raw inside.Once they start to turn golden, turn them over so you can dorar the other side. They will start looking like this (in particular, the one right on the top – when both sides have that color they are done!):They should not be browner than that top churro. Once done, with a straining/slotting spoon, spoon out the churros (draining as much oil as possible) and place them over paper towel (this will help absorb the extra grease). While still hot …..Pour Some Sugar over the churros.
Here is where in my house we run into a cultural rift. All my life I’ve seen churros placed in a cartucho, pour regular sugar over them, close the cartucho and shake. Apparently, in Chile not only do they have a different version of the churro, they also use confectioner’s sugar. So, we have to make separate plates. Here are Alan’s churros:
Notice the difference in the amount of churros….I am empache proof! Now this recipe says it will yield 15 churros. Ha! It gave us easily close to 30 churros!