And the Mexican continues.
I mean I did tell you it was going to be all Mexican for at least the next few days.
Mexican foods will never get old.
Especially churros spiked with beer. Seeing as the idea for these was a New Years dessert, I just figured the beer was necessary. BUT the beer is not just here for fun. Nope, it is actually the secret that makes these churros better than any others you will ever have.
Beer acts as a leavening agent that is going to make your baked goods light and tender. Water and milk have nothing on beer.
I learned this from the queen of beer herself when she posted some glazed beer doughnuts that are probably some of the best doughnuts you will eat. I mean jeez, just look at how light and perfectly crisp these things look!
I figured churros are a lot like doughnuts, so I added some beer.
Well yeah – they are, and it worked. Amazingly!
It did take a couple of tries to get them just right, but that was pretty much only because I tried baking them first. Yeah, I tried. I tried to make them just a little healthier, sorry – no go. Oh well, the results have already been consumed. These fried churros are like one hundred times better.
And they are also faster.
I do promise come January second I will have a healthy recipe up. Really, I promise. I already have a few too many healthy + colorful recipes in mind. Ok, and a few creamy cozy ones too.
But until then I have just decided to go all out. No diets before January second anyway, right?
Anyway, these churros may just be everyone’s new favorite Christmas/New Years tradition. My eldest brother Creighton is PUMPED about these churros. His words to be exact, “Seriously, those Churros are soo good! I could eat 100 of em).
Now those are the words I live to hear. Seriously, and sentences like that make my week. But it was not just Creigh who loved these. All the Gerard’s, parents +brothers + cousins, even the newest addition (my cousin Matt’s very good choice for a serious girlfriend – Caroline. Yay, for another girl! We are finally starting to even out) loved them.
And they take like a total of thirty minutes to make.
That would mean that you can have fresh, hot, crisp churros, along with the sweet chocolate dipping sauce, in no time. Bonus, these are perfect for New Years.
Hello finger food.
Grab, dip (but I really mean drench), devour.
Oh, and a little note on the sauce.
For the base of the sauce I used this Cajeta Sauce recipe that I will be telling you guys about very soon. Cajeta is authentic mexican caramel sauce and oh my gosh it is the most amazing thing ever. Unfortunately, it takes about two hours to make, so if you do not feel like doing this step you can just use a can of store-bought Dulce De Leche. Still very good.
- To make the chocolate cajeta sauce. Add the beer and chocolate to a small saucepan and place over medium low heat. Gently stir the melting chocolate into the beer. When the chocolate is smooth, remove from the heat and stir the salt into the cajeta sauce (or dulce de leche) until smooth. Keep somewhat warm and set aside.
- To make the churros. In a medium saucepan, combine beer, butter, brown sugar, and salt. Bring to a boil over medium heat (make sure to actually bring the mixture to a boil). Add the flour all at once, stirring with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon or rubber spatula.
- Transfer mixture to a piping bag fitted with a large star tip or just snip the corner off a gallon size ziplock bag and skip the tip.
- In a medium bowl, combine granulated sugar and cinnamon. Set aside.
- Heat 3 inches of oil in a deep saucepan to between 350 degrees F. - 375 degrees F. fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels.
- Roll warm churros in cinnamon-sugar mixture to coat. Serve warm with the chocolate cajeta.
FYI, the plate above was completely devoured seconds after this shot. Just sayin.