Recipe courtesy of Alex Garcia


  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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5 cups water

8 ounces butter

2 teaspoons salt

1/2 cup sugar

1/2 cup corn oil

2 teaspoons vanilla extract

1 teaspoon nutmeg

5 cups all purpose flour

8 eggs

1 pint corn oil

Cinnamon Sugar, recipe follows

Chocolate Caliente, recipe follows

Cinnamon Sugar:

1/2 cup sugar

1/2 cup ground cinnamon

Chocolate Caliente:

1 quart milk

1/2 pound Mexican chocolate, coarsely chopped

1/4 cup sugar


  1. Heat water, butter, salt, sugar, oil, vanilla extract and nutmeg to a rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat. Beat eggs in all at once. Continue beating until smooth. Let the dough cool. Place dough in a piping bag with a star tip. In a large frying pan, heat corn oil. Pipe the churros in long rods directly into the hot corn oil. Fry until golden brown on all sides. Dust with Cinnamon Sugar and serve with Chocolate Caliente.

Cinnamon Sugar:

  1. In a small bowl, mix sugar and cinnamon together and store in an airtight container.

Chocolate Caliente:

  1. Bring milk to a boil. Add in chocolate and sugar. Stir over heat until chocolate is melted and sugar has dissolved.
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