Churros with Mexican Chocolate Sauce
Crisp, ridged fried dough sticks rolled in cinnamon sugar and served with a thick, warm chocolate sauce for dipping. Makes about 18.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the dough
In a medium saucepan (about 2 litres), bring the water, butter, 1 tablespoon of sugar and the salt to a boil. Take off the heat, add all the flour at once and stir hard with a wooden spoon until a smooth ball forms that pulls away from the sides of the pan.
- 250 ml water
- 30 g butter
- 1 tbsp sugar
- ½ tsp salt
- 150 g flour
✅ Done when: smooth ball of dough that pulls cleanly away from the sides of the pan
Add the egg
Let the dough cool for 5 minutes, then beat in the egg and vanilla until smooth, glossy and thick. Spoon the dough into a piping bag fitted with a large open star nozzle.
- all dough from step 1
- 1 egg
- 1 tsp vanilla extract
✅ Done when: dough is smooth, glossy and thick enough to hold its shape in the piping bag
Make the chocolate sauce
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Heat the oil
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Fry the churros
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Coat and serve
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Make the dough
In a medium saucepan (about 2 litres), bring the water, butter, 1 tablespoon of sugar and the salt to a boil. Take off the heat, add all the flour at once and stir hard with a wooden spoon until a smooth ball forms that pulls away from the sides of the pan.
- 250 ml water
- 30 g butter
- 1 tbsp sugar
- ½ tsp salt
- 150 g flour
✅ Done when: smooth ball of dough that pulls cleanly away from the sides of the pan
Add the egg
Let the dough cool for 5 minutes, then beat in the egg and vanilla until smooth, glossy and thick. Spoon the dough into a piping bag fitted with a large open star nozzle.
- all dough from step 1
- 1 egg
- 1 tsp vanilla extract
✅ Done when: dough is smooth, glossy and thick enough to hold its shape in the piping bag
Make the chocolate sauce
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Heat the oil
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Fry the churros
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Coat and serve
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The Story Behind the Dish
Churros came to Mexico from Spain, where they are eaten for breakfast with thick hot chocolate. In Mexico they became a beloved sweet snack, sold hot from street carts and sprinkled with cinnamon sugar.
Mexico City's El Moro churrería has been frying them around the clock since 1935, and Mexico added its own twists, like churros filled with cajeta (goat's milk caramel).
⭐ Why It's Famous
Crunchy outside, soft inside and dipped in rich chocolate: few treats are so simple and so satisfying.
💡 Fun Fact
The ridges from the star nozzle aren't just for looks: they help the churro cook evenly and stay crisp.
Spain, adopted by Mexico City
19.43°N, -99.13°W
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