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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?
Good.
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.
Mexican Beer Spiked Churros with Chocolate Dulce De Leche.
Servings: 20 Churros
Calories Per Serving: 94 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup mexican beer I used Negra Modelo
- 3 tablespoons unsalted butter
- 2 tablespoons packed brown sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 egg
- 1 teaspoon vanilla
- canola oil for frying
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- 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.
This post was originally published on December 27, 2013
Dudette, churros are one of my favorite things to ever happen on this planet! And beer-spiked chocolate for dipping? I just don’t know what to do with myself…
Hehe! Thanks Julia!
I’ve been afraid of frying things for such a long time, but these look so good I might just have to try them!
Thank you! Hope you love these!
I absolutely love churros and I loved how you made the chocolate sauce for them Definitely bookmarking and trying these!
Happy Blogging!
Happy Valley Chow
Thank you so much! The chocolate sauce makes these!
These look incredible! And I love dulce de leche but have never added chocolate. Brilliant!
Thank you, Laura!! You would love a chocolate dulce de leche!
Well… these just done left me speechless!!!
A yeah!! I love making you speechless! Thanks Ashley!
I just got back from Puerto Rico and with me came a newfound love for dulce de leche, I already adored churros before I went, which means these are essentially perfect. This dessert looks absolutely magical and I’m pretty sure they don’t count as alcoholic if it’s all being cooked off right? That means my parents will totally let me make these. I hope.
Haha! Yes, that is what I think at least. I feed these to my younger siblings and pretty much all my other boozy treats. I figure most of it gets cooked out anyway!
Thanks Rebecca and I hope you love these! 🙂
Making Churros is on my bucket list! These look beautiful!
Thank you, Julianne! Merry Christmas (a little late, sorry) and Happy New Years!
See this is why i love what you do. You first attempt to make it healthy for us, which you ultimately sacrifice for taste. You’re looking out for us!! You’re totally right, this is perfect New Years fare. Delish!
Ha! Thanks so much, Todd! Happy New year!
Yay beer! And I love these, they totally look like the ones I had in Spain. Gorgeous job lady 🙂
Thanks Jackie!! Your beer baking habits are rubbing off on me! 🙂
These would totally make The Beeroness proud! Hell, I am proud! I know the magic of beer in baking- they make a very light cupcake too! Yum! Now you convinced me to try this!
Haha! Thank you so much, Sophia! 🙂
These do look easy! I will have to make asap. How long does the dough need to be
refrigerated?
Thanks Kathy!! The dough does not need to be refrigerated at all, but if you wish to make it ahead of time it will keep for up to 2 days in the fridge.
Hope you love these!
I can only imagine how good that sauce is. Want it on everything! And then there’s the churros themselves. The texture, in combo with the dip, is like heaven, right! Pinned
Thank you, Averie!! These were so good, I know you would love them. I made mine extra cinnamony!
Tieghan, these must be marvelous; on my menu for New Years! Question – on item #5 re oil/frying – there is a little confusion re oil amounts, etc. Will you clarify this? Thanks.
Hey Judith!
I like to use a large soup pot and fill the oil about 1/4 to a 1/3 of the way full. Just enough oil so the churros have enough room to be submerged in the oil (maybe a few cups). Hope that helps and I hope you love these!
Booze, churros and dulce de leche? This is my kind of deep-fried goodness! Totally with you on no diets until January 2nd, gotta live it up while it is still justifiable! I hope you had a great Christmas Tieghan! 🙂
Yes! I agree! Thank you so much, Taylor! Hope you had a great Christmas as well!
No diets before January 2nd. These look so wonderfully decadent – churros and dulche de leche are two of my most favourite things. And what a clever idea to add beer to the batter – can you taste it in the churros? Or is it very subtle?
Thanks skye! You cannot taste the beer in the churros, it just make them very light!