Cinco de Mayo Churro Recipe + 3 Dipping Sauces

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Shanna Schad

I love churros. I have loved them since I was a little kid and would get them at Disneyland, or at the annual summer fiesta celebration in my hometown, or for dessert when we would go out to our favorite Mexican restaurant in town. They are crispy, cinnamony and extra good with chocolate and caramel dipping sauces.

Am I right?

Cinco de Mayo Churro Recipe + 3 Dipping Sauces - Discover, A World Market Blog

I treat my daughters to churros once in a while, and I love to make my own version from scratch.

Traditional churros are deep fried. I have a very rocky relationship with deep frying and the first time I attempted churros was…well…a disaster. They were burnt on the outside and still raw in the middle.

Baking churros lowers the calories and fat significantly so you can indulge in more than one with way less guilt.

These churros are essentially an extra-long, thin eclair. They are baked, broiled, baked, and then rolled. A large open star tip gives them the ridges of traditional churros and a spritz of water before baking helps keep that shape.

The churros are awesome on their own, but dipped in one of the three sauces (or all three) makes them even better. You can also drizzle the sauce over the top of the churros. Enjoy!

Cinco de Mayo Churro Recipe + 3 Dipping Sauces - Discover, A World Market Blog

Shop this Post: Indigo Dinner Plates | Indigo Serving Platter | Olivewood Spoon | Electric Mixer | Metal Non-Stick Cookie Sheet | Lindt Classic Milk Chocolate | Cinnamon | Dulce de Leche | Vanilla Extract | Chipotle Chili Chocolate Bar (In store)

Makes 14-16 Churros

Prep Time:45 Minutes
Cook Time:35 Minutes

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