Cinco de Mayo Pregame: Homemade Churros with Mexican Chocolate Dipping Sauce

How do you plan on spending your Cinco de Mayo? I will be celebrating Mexican culture with mucho margaritas by the pool. But first, I'll need something good and greasy to coat my stomach with. I'm thinking churros, the fried street food popular in Latin America and many other parts of the world (even Skinnygirl can't help me now).

Homemade churros dipped in Mexican chocolate sauce are easy enough to make and all kinds of awesome.

Here's how to do it:

Ingredients yields 12-15 churros

  • 1 cup water
  • 1/3 cup butter
  • 2 tbsp brown sugar
  • 1/2 tsp salt
  • 1 cup flour
  • 2 large or 3 medium eggs
  • 1/2 tsp vanilla extract
  • canola or other neutral oil, for frying
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon, or more depending on taste

For dipping sauce

  • 3 oz Mexican chocolate
  • 1 cup heavy cream
  • pinch salt
  • 1/2 tsp espresso powder, optional


Add water, butter, brown sugar and salt to a medium saucepan, mix together and bring to a boil. Remove from heat.

Stir in flour and mix until well blended. Add in eggs and vanilla, stirring until dough is formed.

Meanwhile, make the dipping sauce by bringing heavy cream to a boil. Place chocolate, salt and espresso in a large bowl and pour most of the hot cream over the bowl. Let stand 1 minute before whisking until chocolate is completely melted. If too thick, whisk in excess cream. Set aside and cover to keep warm.

Heat 2 inches oil (350-375 degrees) in a large, deep cast-iron skillet or frying pan.

Fit a pastry tube or plastic bag with a large star tip and fill with churro batter.

Squeeze out 4-inch-long strips of batter into hot oil, about 3 or 4 at a time. Cook for 1 minute and then flip pastries, cooking for another minute until churros are a nice golden brown all around.

Remove from oil and set on plate covered with papered towels to absorb excess oil.

In a large, shallow bowl or dish, mix granulated sugar with cinnamon. Toss fried churros into mixture to coat.

Serve churros hot with warm Mexican chocolate dipping sauce.


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Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
Contact: Brooke Viggiano