Churros Churros CHURROS, WHO doesn’t like the churros? This succulent recipe is famous around the world.


In Perú, we love to eat churros filled with caramel milk. In Brazil, it is also eaten this same way. There are other countries, like Mexico, where it is usually eaten without the fillings, even though there are some places in Mexico where they filled the churro with condensed milk.


Quien no ama los churros, esta receta increible que se come por todo el mundo, bueno no todo, pero si en muchos paises.

Espero que les guste y la puedan compartir 😉



  •  6 tazas de aceite vegetal Para freír los churros
  • 1 taza de agua
  • ½ taza de mantequilla salada
  •  ¼ cucharadita de sal
  • 1 taza de harina para todo uso
  • 3 huevos
  • ¼ taza de azúcar granulada
  • ¼ cucharadita de canela

Chocolate Dip
 2 oz chocolate semi-dulce oscuro
 1 taza de leche
 ½ cucharada de maicena
 2 cucharadas de azúcar granulada


  • En una olla mediana, caliente el agua, la mantequilla y la sal hasta que hierva.}
  • Agregue toda la harina a la vez y continúe batiendo hasta que la masa esté suave.
  • Agregar los huevos y batir hasta que la masa este blanda.
  • Coloque la mezcla en una bolsa de repostería equipada con una punta de inicio grande.
  • Colocar en tiras de 4 cm aprox, en el aceite caliente, hasta que estén doradas, aproximadamente 2 minutos por cada lado. El aceite debe ser de 350 grados.
  • Dejar escurrir el aceite en una rejilla.
  • Mezcle ¼ de taza de azúcar granulada y ¼ de cucharadita de canela y revuelva los churros calientes en la mezcla
    Salsa de chocolate
     Coloque el chocolate picado y la mitad de la leche en una cacerola mediana, hasta que el chocolate se haya derretido.
     Disuelva la maicena en la leche restante y bátala en la mezcla de chocolate con ¼ de taza de azúcar.
     Batir a fuego lento constantemente hasta que el chocolate espese, aproximadamente 5 minutos.
     Ajustar la maicena y agua si el chocolate no se estabiliza para espesar después de 5 minutos.
     Retire del fuego y bata hasta que quede suave.
     Servir el chocolate caliente en tazas para mojar los churros




 6 cups vegetable oil To fry the churros
 1 cup water
 ½ cup salt butter
 ¼ teaspoon salt
 1 cup all-purpose flour
 3 eggs
 ¼ cup granulated sugar
 ¼ teaspoon cinnamon

Chocolate Dip
 2 oz. dark semi-sweet chocolate.
 1 cup milk
 ½ tablespoon cornstarch
 2 tablespoon granulated sugar


 In a medium sauce pan, heat the water, butter, and salt to a rolling boil.
 Add all the flour at once and continue to beat until the dough is smooth.
 Remove from the stove and add the eggs.
 Put into the mixer and beat for a while.
 Spoon the mixture into a pastry bag fitted with a large start tip.
 Pipe 4-inch strips into the hot oil, frying 3-4 at a time, until golden brown, about 2 minutes on each side. The oil should be 350 degrees.
 Drain on wire racks.
 Mix the ¼ cup granulated sugar and ¼ teaspoon cinnamon together and roll the warm churros in the mixture.
Chocolate sauce
 Place the chopped chocolate and ½ of the milk in a medium saucepan, until the chocolate has melted.
 Dissolve the cornstarch in the remaining milk and whisk it into the chocolate mixture with ¼ cup of sugar.
 Whisk on low heat constantly until the chocolate is thickened, about 5 minutes.
 Adjust the cornstarch and water if the chocolate does not stat to thicken after 5 minutes.
 Remove from the heat and whisk until smooth.
 Serve the chocolate warm in cups for dipping the churros

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