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Hundreds of years ago in the Spanish mountains nomadic shepherds tended their prized Churra sheep. Like their charges, the nomads are a hardy and adaptable people. They carry only essentials and rely on the Churra for most of their needs. |
High in the mountains baked goods are rare and bread is a special treat. It must be cooked in the open … but how? An ingenious cake-like bread that can be pan fried over an open fire – Churros are born!
For the mountain shepherds Churros soon became a daily staple. Originally similar to a bread stick, they were eaten plain or rolled in cinnamon sugar. From these modest beginnings, Churros became a great Spanish tradition.
During the 16th century, famed Spanish explorers brought Churros to every port of the new world. They quickly became local favourites and this may be why many countries claim Churros as their own.
When Hernando Cortez returned to Spain with the secret of Aztec chocolate, the custom of chocolate con churros began. Nowadays, piping hot chocolate sauce, prepared thick in the Spanish fashion, is still the favoured Churro accompaniment.
From street vendors to fine restaurants, churros remain a popular breakfast, snack and desert fare right throughout Spain.
Here's the ultimate recipe to make your own churros at home
Ingredients: (Makes one platefull)
Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F.
To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros.
Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
Chocolate for Churro Dunking
4oz dark chocolate, chopped
2 cups milk
1 tbsp cornstarch (also known as cornflour and is the powder that causes the thickening)
4 tbsp sugar
Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite.
Served warm.
