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Crispy Homemade Churros (Mexican Street‑style)
Learn the secret churro recipe used by Ventura’s street‑side cart that sells up to 3,000 churros a day. This step‑by‑step guide shows how to make a light, salty‑sweet dough, fry it to a perfect golden crunch, and finish with classic cinnamon‑sugar or indulgent fillings like cajeta or Nutella.
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Cost Breakdown
Critical Success Points
- • Boiling water with salt and vanilla must reach a rolling boil before adding flour
- • Stirring flour into boiling water must be continuous to avoid lumps
- • Oil temperature must stay around 190 °C; too hot burns, too cool makes soggy churros
Safety Warnings
- • Hot oil can cause severe burns – never leave frying oil unattended
- • Use a thermometer to avoid overheating oil
- • Handle boiling water with care to prevent scalds
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