It’s gonna be MAY… well actually it’s MAY. Yay!!!! So many great things are happening this May. Like Mother’s day, friends birthdays… Which means so many reasons to come up with delicious easy recipes for YOU!
I love May because it really is the kick off to the summer months for us SoCal peeps. Yes, I know, May is a Spring month technically, but the weather in Cali says 80+ degrees most days this month, therefore it’s Summer weather. Anyways, since it feels like Summer, nothing feels more like Summer than BBQ’s?! What is the biggest BBQ in May, you ask?
Oh that is such a wonderful question and I’m ecstatic you asked about it!
It’s CINCO DE MAYO or as I like to call it, Cinco de Drinko!! Now, let’s be clear, we all really know that this is not Mexican Independence day, September 16th, but rather the celebration of Mexico’s victory over France at the Battle of Puebla. Buuuuttttt… I don’t really care what the holiday is if it gives me the opportunity to scarf some amazing Mexican food like, al pastor tacos (my and the hubs fav!) and sip tequila cocktails into the moonlight with friends and family.
So with this wonderful holiday upon us, I started to come up with different ideas for easy recipes I could break down for you. Recipes that seem somewhat unapproachable but really are fairly easy AND THEN IT HIT ME. My favorite sugary treat, the one I am a total snob about (actually there are quite a few things I am a total snob about, but let’s not get into that cactus ravine).
CHUUURRRRROOOOOOSSSSSSS!!!! GGGOOOAAAAALLLLL!! Seriously, so good you could scream out GGGOOOOOAAALLLLL just like the Mexican fútbol announcers do.
Of course in my typical fashion I spiced them up just for you! So without further ado my “Ancho Chili Churros” for you!
Ancho Chili Churros
Makes: About 15-20 churros depending on how long you cut them.
1 stick unsalted butter
1 cup water
1/4 teaspoon salt
1 cup AP flour
3 large eggs cracked into a small dish, left whole, not scrambled together
1/2 cup sugar
3 tspns ground cinnamon
2 tspns ground ancho chili powder (in store you may find it under pasilla chili powder)
vegetable oil for frying
small mixing bowl
medium sauce pot
medium shallow sauce pot
candy thermometer (optional)
plate lined with paper towel (for draining oil)
plate for finished churros
medium size bowl or shallow plate or even a paper bag
quart or gallon size plastic ziploc bag, parchment paper rolled into a cone, or if you have the pastry bag with the star tip, cause you’re fancy 😉
Start by heating the vegetable oil in the medium shallow sauce pan. You can use the candy thermometer here to get it to 350 degrees F. If you don’t have one just wait until it heats up and you can drop a little piece of dough in and it starts to fry immediately. We’ll come back to this later.
In a medium sauce pot combine the butter and water over medium heat, let the butter melt.
In the mixing bowl combine flour, salt, 1 teaspoon of the cinnamon, and 1 teaspoon of the ancho chili powder, stir to mix evenly.
Check back on the water and butter mixture, once it comes to a simmer add the flour mixture and stir it together with a wooden spoon. Remove from the heat and keep stirring until the mixture starts to form a ball and pulls away from the sides of the pot.
Now this next step is super important to keep the spoon moving and mixing or else you’ll end up with “Churros a la Scrambled Eggs”… gross.
While stirring, add the eggs one at a time, and combine completely into the dough before pouring another in. Once the eggs are all in and combined thoroughly, put the mixture into the ziploc bag. Try to place the mixture into one of the bottom corners. Once you have all the mixture in, seal off the bag trying to push all the remaining air out before you do so. Grab some scissors and cut the tip off of the end of the ziploc bag (the side you put the mixture in)
Next test the oil if you don’t have a thermometer.
Once the oil is ready, start frying in batches of about 4 to 5 churros at a time. You can use a pair of tongs to turn them. The churros may lift and flip on their own and will release easily when they are ready to be flipped, if they don’t on their on. Cook them for about 5 to 6 minutes to 6 minutes or until they are GBD- Golden Brown and Delicious. transfer them to the plate lined with a paper towel and let them cool slightly.
In the bowl, plate, or paper bag, take the sugar and the remaining cinnamon and ancho chili powders and mix them thoroughly. place the churros on the plate or bowl and toss the sugar on and around them to coat… or if using a bag… time to SHAKE them up!!
Lastly plate them on a nice, clean, and beautiful plate to
eat by yourself share with friends!
I served this with a dulce de leche sauce which you can easily make, but hey, you just made churros so buy it and call it a day! Olé!