Churros Mexicanos (Mexican churros) are a fried dough dessert, similar to Spanish churros but with some adaptations and variations.
Jump to
The fried dough is typically coated with a mixture of sugar and cinnamon. There are also filled versions with ingredients like cajeta, chocolate, or sweetened condensed milk.
They can be enjoyed on their own, with coffee, or with hot chocolate, and are popular at street stands and celebrations-especially during the Christmas season.
In this homemade Churro Mexicano recipe, the dough is infused with cinnamon, sweetened lightly, and fried. The warm churros are rolled in cinnamon sugar and served with a silky homemade chocolate sauce.
Easy to make and full of classic flavor, this recipe gives you the crisp, tender churros you'd expect from traditional Mexican churros-made at home.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Water: Hydrates the dough and absorbs the cinnamon flavor.
- Cinnamon Stick: Infuses the dough with warm, traditional flavor.
- Unsalted Butter: Adds richness and helps create a smooth dough.
- Sugar: Lightly sweetens the dough and aids browning.
- Vanilla Extract: Adds depth and classic churro aroma.
- Kosher Salt: Balances sweetness and enhances flavor.
- All-Purpose Flour: Provides structure for the dough.
- Eggs: Add elasticity, lightness, and a tender interior.
- Vegetable Oil: Used for frying to make the churros crisp on the outside.
- Ground Cinnamon + Sugar: Coats the churros with their iconic finish.Check out our easy cinnamon-sugar recipe!
- Chocolate Sauce or Cajeta: Optional for dipping and added richness.
How to Make Churros Mexicanos
Note: Full instructions are provided in the recipe card below.
- Heat the oven to 200°F. Set a wire rack inside a baking sheet and place it in the oven. Line a large plate with paper towels.
- In a saucepan, bring the water, cinnamon stick, butter, 2 tablespoons sugar, vanilla, and salt to a boil. Remove from heat, discard the cinnamon stick, and add the flour all at once. Stir until smooth.
- Transfer the dough to a stand mixer and mix on low to cool slightly. Add the eggs and mix on medium until fully incorporated.
- Spoon the warm dough into a piping bag fitted with a ⅝-inch closed-star tip.
- Heat 1½ inches of oil in a Dutch oven to 375°F. Pipe 6-inch strips of dough directly into the hot oil, cutting with scissors dipped in oil. Fry until deep golden brown, about 6 minutes, turning often.
- Let the churros drain on the paper-towel-lined plate for 30 seconds, then transfer them to the warm oven rack. Repeat with the remaining dough.
- Mix the cinnamon and the remaining ½ cup of sugar. Roll the warm churros in the mixture and serve with chocolate sauce or cajeta.
- Warm the sugar, milk, salt, and cinnamon over medium-low heat until the sugar dissolves and the edges begin to bubble, about 6 minutes. Reduce the heat and whisk in the cocoa powder until smooth.
- Remove from heat, add the chopped chocolate, and let sit for 3 minutes. Whisk until melted and smooth.
- Whisk in the butter and vanilla until combined and slightly thickened.
Hint: Dip the scissors in hot oil before cutting the dough-this prevents sticking and keeps the churros' shape sharp.
Storage & Freezing
Storage: Keep churros uncovered at room temperature for a few hours, or store in an airtight container for up to 2 days. Recrisp in a 350°F oven for a few minutes before serving.
Freezing: I don't recommend freezing-churros are best enjoyed fresh.
Camila's Tips & Variations
- Mix the dough well: Stir the flour into the hot liquid off the heat until no streaks remain and the dough pulls cleanly from the pan. This ensures a smooth, lump-free dough.
- Add the eggs gradually: Let the dough cool slightly, then beat in the eggs vigorously so the dough becomes elastic, smooth, and easy to pipe.
- Use the right piping tip: A closed-star tip with slightly narrow ridges helps the churros fry evenly and creates the classic pronounced edges.
- Prevent scissors from sticking: Dip the scissors into the hot oil before cutting the dough-this keeps the cuts clean and helps maintain the shape.
- Maintain oil temperature: Keep the oil between 350°F and 375°F for perfect churros that are crisp outside and tender inside.
- Coat immediately: Roll the churros in sugar (or sugar + cinnamon) while still warm so the sugar sticks well.
- Serve how you like: Enjoy them plain, with cinnamon sugar, dipped in cajeta, or with homemade chocolate sauce.
Frequently Asked Questions
Why did my churros come out soft instead of crispy?
The oil was likely too cool. Keep it between 350°F and 375°F for a crisp exterior and tender interior.
Why is my dough too stiff to pipe?
It may have cooled too much. Slightly warm dough pipes more easily and creates clean ridges.
What oil is best for frying churros?
Use canola, vegetable oil, or peanut oil-all withstand high heat without burning.
❤️Love this Churro Mexicano recipe?
Check out this Paraguayan-inspired churro recipe, too!
Pair with
You may also like
Recipe
Churros Mexicanos
Equipment
- Large Dutch Oven or heavy Pot
Ingredients
Churros
- 473 ml (2 cups) water
- 100 g unsalted butter
- 2 tablespoons sugar , plus 100 grams ( ½ cup), divided
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 250 grams (2 cups) all-purpose flour, sifted
- 2 large eggs
- 2 quarts vegetable oil
- 1 stick of cinnamon
- ¾ teaspooon ground cinnamon
Chocolate Sauce
- 248 grams sugar
- 91 ml (⅔ cup) whole milk
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 28 grams unsweetened cocoa powder , sifted
- 85 grams unsweetened chocolate , chopped fine
- 4 tablespoons unsalted butter , cut into 8 pieces and chilled
- 1 teaspoon vanilla extract
Instructions
For the Churros Mexicanos:
- Adjust oven rack to the middle position and heat oven to 200°F. Set a wire rack inside a second rimmed baking sheet and place it in the oven. Line a large plate with a triple layer of paper towels and set it aside.
- Combine the water, cinnamon stick, butter, 2 tablespoons of sugar, vanilla, and salt in a large saucepan and bring to a boil over medium-high heat.
- Remove from heat, discard the cinnamon stick, and add the flour all at once. Stir with a rubber spatula until fully combined, with no streaks of flour remaining.
- Transfer the dough to the bowl of a stand mixer. Fit the mixer with the paddle attachment and mix on low speed until the dough cools slightly, about 1 minute. Add the eggs, increase the speed to medium, and beat until fully incorporated, about 1 minute.
- Transfer the warm dough to a piping bag fitted with a ⅝-inch closed-star tip.
- Add oil to a large Dutch oven until it measures about 1½ inches deep, and heat over medium-high heat to 375°F. Pipe the churros (about 6 inches long) directly into the hot oil, using scissors dipped in the oil to snip the dough cleanly.
- Fry the churros until dark golden brown on all sides, about 6 minutes, turning frequently for even cooking. Adjust the burner as needed to maintain the oil temperature between 350°F and 375°F.
- Transfer churros to the prepared plate for 30 seconds to drain excess oil, then move them to the wire rack in the oven. Return the oil to 375°F and repeat with the remaining dough in 2 more batches.
- Combine the ground cinnamon and the remaining ½ cup of sugar in a shallow dish. Roll the churros in the cinnamon sugar, tapping gently to remove any excess. Transfer to a platter and serve warm with homemade chocolate sauce or dipped in cajeta.
For the Salsa de Chocolate:
- Meanwhile, heat the sugar, milk, salt, and cinnamon in a medium saucepan over medium-low heat, whisking gently, until the sugar has dissolved and the mixture begins to bubble around the edges of the pan, about 6 minutes. Reduce the heat to low, add the cocoa powder, and whisk until smooth.
- Remove from heat, add the chopped chocolate, and let sit for 3 minutes. Whisk until smooth and fully melted. Whisk in the butter and vanilla until fully incorporated and the mixture has slightly thickened.
- (Sauce can be refrigerated for up to 1 month; gently warm in the microwave, stirring every 10 seconds, until it is pourable before use.)
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
