Description
Classic churros meet salty, spicy, fruity toppings in this wildly fun Mexican street treat. Each bite is crispy, tangy, and irresistibly sweet with chamoy, Tajín, and mango.
Ingredients
1 cup (240 ml) water
4 Tbsp (56 g) unsalted butter
1 Tbsp granulated sugar
1/4 tsp salt
1 cup (120 g) all-purpose flour
2 large eggs
1/2 cup cinnamon sugar
1/4 cup chamoy
2 Tbsp Tajín
1/2 cup diced fresh mango (or pineapple/strawberry)
1/4 cup tamarind candies
2 Tbsp sweetened condensed milk (optional)
Optional toppings: crushed cookies, fruity cereal, toasted coconut, mini marshmallows, dairy-free caramel
Instructions
1. Combine water, butter, sugar, and salt in a saucepan; bring to a gentle boil.
2. Remove from heat and stir in flour all at once until smooth dough forms.
3. Cool for 3 minutes. Beat in eggs one at a time until glossy and pipeable.
4. Heat oil to 350°F (175°C) in a heavy pot.
5. Pipe 6-inch churros into oil; snip ends and fry 2 minutes per side.
6. Drain briefly, then roll in cinnamon sugar while warm.
7. Place churros on a tray; drizzle with chamoy, sprinkle Tajín, add fruit and candies.
8. Finish with condensed milk or other toppings of choice. Serve immediately.
Notes
For vegan version: replace butter with refined coconut oil and eggs with flax “eggs”.
Gluten-free: use 1:1 blend with xanthan gum.
To store: keep plain churros in an airtight container and reheat at 350°F for 5 minutes.
Prep toppings ahead for easy assembly at parties.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 loaded churro
- Calories: 220
- Sugar: 11
- Sodium: 140
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 45