Churros Recipe

Prepare dough (choux-style)

In a medium saucepan set over medium heat combine 1 cup water, 1/4 cup whole milk, 2 tablespoons unsalted butter, 1 tablespoon granulated sugar and 1/4 teaspoon fine sea salt. Bring to a simmer until the butter is melted and mixture is just steaming.

Remove the pan from the heat and add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the flour is fully incorporated and the dough pulls away from the sides of the pan into a smooth ball (about 1–2 minutes). Return to low heat and stir for 30–60 seconds to dry the dough slightly.

Transfer the dough to a mixing bowl or the bowl of a stand mixer. Let it cool for 3–4 minutes so it won't scramble the eggs.

Add 2 large eggs, one at a time, beating well after each addition until the dough is smooth and glossy. If using a stand mixer use the paddle attachment; the dough should be pipeable but thick. Stir in 1/2 teaspoon vanilla extract.

Heat oil

While the dough cools, pour about 4 cups vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and rise steadily.

Pipe and fry

Fit a large star piping tip (about 1/2-inch opening) to a sturdy pastry bag and fill with the dough. Working in batches, pipe 4–5 inch lengths directly into the hot oil, using scissors to cut the dough at the tip or piping onto a small baking sheet and sliding them in. Fry, turning occasionally, until deep golden brown and crisp, about 2½–3 minutes per batch.

Using a slotted spoon, remove churros to a paper towel–lined tray to drain for 30–60 seconds.

Coat churros

In a shallow bowl combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. While still warm, roll each churro in the cinnamon-sugar to coat evenly. Keep churros warm in a low oven (200°F / 95°C) on a wire rack if needed while finishing remaining dough.

Chop 4 ounces bittersweet chocolate and place in a heatproof bowl.

In a small saucepan, heat 1/2 cup heavy cream with 1 tablespoon light brown sugar, 1 tablespoon unsalted butter, 1 teaspoon unsweetened cocoa powder, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ancho or chipotle (optional) and 1/8 teaspoon salt over medium heat until it just begins to simmer; do not boil.

Pour the hot cream mixture over the chopped chocolate and let sit 1 minute. Whisk until smooth and glossy. If the sauce is too thick, whisk in up to 1 tablespoon warm cream or milk to reach a dipping consistency. Keep warm in a small bowl or thermos until serving.

If cajeta is stiff, warm it gently in a small saucepan over very low heat or microwave in 10-second bursts until pourable. If desired, whisk in 1 teaspoon hot water to loosen to a drizzling consistency.

Toast 1/2 cup pecans in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–4 minutes. Cool slightly and roughly chop.

Prepare strawberries by hulling and halving 8 strawberries. Keep chilled until plating.

Assemble and serve

On a serving platter arrange warm churros. Place small bowls or ramekins with Mexican chocolate sauce and warm cajeta. Scatter toasted pecans and strawberries around. Serve with 4 scoops of vanilla bean ice cream alongside. For each portion, drizzle a little cajeta and chocolate over churros and sprinkle chopped pecans and a strawberry half on top of each scoop of ice cream.