Crispy Homemade Churros (Mexican Street-style)
Crispy Homemade Churros (Mexican Street‑style) is a medium Mexican recipe that serves 20. 150 calories per serving. Recipe by Mi mundo feliz en el rancho on YouTube.
Prep: 30 min | Cook: 30 min | Total: 1 hr 15 min
Cost: $24.00 total, $1.20 per serving
Ingredients
- 2 kg All-Purpose Flour (sifted, room temperature)
- 6 L Water (clean bottled water, bring to a rolling boil)
- 0.5 cup Salt (fine sea salt, adjust to taste)
- 1 piece Vanilla Bean (Jaloma) (split lengthwise, use half the seeds for 2 kg flour)
- 2 tbsp Vegetable Oil (for dough) (neutral oil to keep dough from drying)
- 5 L Vegetable Oil (for frying) (deep‑frying oil, keep temperature steady at 190 °C)
- 1 cup Granulated Sugar (for coating)
- 2 tbsp Ground Cinnamon (for coating)
- 1 cup Cajeta (goat‑milk caramel) (optional filling, warm before use)
- 1 cup Nutella (optional filling, warm slightly for easier piping)
Instructions
Measure and Prepare Ingredients
Weigh 2 kg flour, measure 6 L water, ½ cup salt, split the vanilla bean, and set oil, sugar and cinnamon aside.
Time: PT5M
Boil Water with Salt and Vanilla
In the large pot bring the water to a rolling boil, add the salt and the scraped vanilla seeds. Stir until dissolved.
Time: PT10M
Temperature: 190°C
Incorporate Flour
Reduce heat to medium, then add the sifted flour all at once. Stir vigorously with the wooden spoon until a smooth, lump‑free dough forms.
Time: PT5M
Temperature: 100°C
Finish Dough and Rest
Remove the pot from heat, add 2 tbsp vegetable oil and mix until fully incorporated. Let the dough rest in the pot for 5 minutes; it will firm slightly.
Time: PT5M
Heat Frying Oil
Transfer the pot to the stove, add 5 L oil and heat to 190 °C (375 °F). Use the thermometer to monitor temperature.
Time: PT5M
Temperature: 190°C
Pipe and Fry Churros
Fit the churro maker with a star nozzle, fill it with the dough, and pipe 10‑inch strips directly into the hot oil. Fry in batches, turning once, until golden brown (about 2‑3 minutes per batch).
Time: PT15M
Temperature: 190°C
Drain and Coat
Using the slotted spoon, lift churros onto a paper‑towel‑lined tray. While still warm, roll them in a mixture of 1 cup sugar and 2 tbsp cinnamon.
Time: PT5M
Optional Fillings
If desired, pipe warm cajeta or Nutella into the center of each churro using a small pastry tip. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 2 g
- Carbohydrates
- 18 g
- Fat
- 7 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Can be made vegan by omitting dairy fillings
Allergens: Wheat, Milk (if using cajeta or Nutella)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
- Instead of Water: Filtered tap water
- Instead of Salt: Kosher salt (use 3/4 of the amount)
- Instead of Vanilla Bean (Jaloma): Vanilla extract (1 tsp)
- Instead of Vegetable Oil (for dough): Canola oil
- Instead of Vegetable Oil (for frying): Peanut oil, Sunflower oil
- Instead of Granulated Sugar: Powdered sugar
- Instead of Ground Cinnamon: Cinnamon sugar mix
- Instead of Cajeta (goat‑milk caramel): Dulce de leche
- Instead of Nutella: Chocolate hazelnut spread
Equipment Needed
- Large Pot (4‑L capacity)
- Wooden Spoon or Whisk
- Flour Sifter
- Churro Maker (star‑shaped nozzle)
- Thermometer (oil)
- Slotted Spoon
- Baking Sheet or Tray
- Paper Towels
Critical Steps — Do Not Skip
- 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
Chef Tips from the Video
- Sift flour twice for an ultra‑light texture
- Test oil temperature with a small dough ball before full batch
- For extra crunch, let fried churros rest on a rack for 2 minutes before coating
Troubleshooting
Dough is too watery
Add flour a tablespoon at a time until the dough pulls away from the pot and holds its shape.
Dough is too stiff
Add a tablespoon of warm water, knead briefly, and test again.
Churros explode or puff loudly in oil
Make sure the dough is fully mixed and the oil temperature is not above 200 °C; also ensure the star nozzle is clean and not clogged.
Churros are pale and soggy
Increase oil temperature to 190 °C and fry a little longer; avoid overcrowding the pot.
Storage
Refrigerator: Store uncoated churros in an airtight container for up to 2 days; re‑heat in a 180 °C oven for 5 minutes before serving.
Freezer: Freeze coated churros in a single layer, then transfer to a zip‑lock bag; keep for up to 1 month. Re‑heat directly from frozen at 190 °C for 6‑8 minutes.
Room temperature: Best eaten fresh; can sit at room temperature for up to 4 hours but will lose crispness.
Make-Ahead Tips
- The dough can be prepared up to 2 hours ahead and kept covered at room temperature; give it a quick stir before piping
- Sugar‑cinnamon coating can be mixed in advance
- Cajeta or Nutella can be warmed in a microwave for 20‑seconds before filling
Last updated: August 24, 2026
