Mexican Churros with Warm Chocolate Dipping Sauce

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Churros con Chocolate is one of Mexico's most beloved street treats: crisp, ridged sticks of fried dough coated in cinnamon sugar and dunked into a thick, bittersweet chocolate sauce. This classic combination is enjoyed for breakfast, merienda, or late-night dessert, especially during cool weather and holidays. The contrast of warm, crunchy churros against the smooth, dark chocolate is pure comfort.

Nutrition Facts

Per serving (estimated)

• 590 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 36 gSugar
• 9 gProtein
• 195 mgSodium
• 290 mgPotassium
• 170 mgCalcium
• 2.8 mgIron
• 1 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the churro dough

• 1 cup (125 g) all-purpose flour
• 1 cup (240 ml) water
• 2 tbsp (28 g) unsalted butter
• 1 tbsp granulated sugar
• 1/4 tsp fine sea salt
• 1 large egg, room temperature
• 1 tsp pure vanilla extract

For frying and the cinnamon-sugar coating

• 4 cups (960 ml) neutral frying oil, such as canola or sunflower
• 1/2 cup (100 g) granulated sugar
• 2 tsp ground cinnamon (preferably Mexican canela)
• 1/8 tsp fine sea salt

For the Mexican chocolate dipping sauce

• 2 cups (480 ml) whole milk
• 3.5 oz (100 g) Mexican chocolate, chopped (such as Abuelita or Ibarra)
• 2 tbsp granulated sugar
• 1 tsp cornstarch
• 1/2 tsp ground cinnamon
• 1/8 tsp fine sea salt

Directions

1. Make the dough: In a medium heavy saucepan, combine the water, butter, sugar, and salt and bring to a rolling boil over medium-high heat. Remove from the heat, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1 to 2 minutes.
2. Let the dough cool for 5 minutes, then beat in the egg and vanilla with a wooden spoon or hand mixer until the dough is glossy, smooth, and falls in a thick ribbon when lifted. Transfer the warm dough to a large piping bag fitted with a large open star tip (such as a Wilton 1M).
3. Heat the oil in a deep heavy pot or Dutch oven to 350°F (175°C) over medium heat. While the oil heats, stir together the sugar, cinnamon, and salt for the coating in a shallow bowl and set aside.
4. Pipe 4- to 5-inch strips of dough directly into the hot oil, snipping each strip with clean kitchen scissors. Fry 3 to 4 churros at a time for about 3 to 4 minutes total, turning occasionally, until deep golden brown and crisp on all sides.
5. Drain the fried churros on paper towels for 30 seconds, then roll them immediately in the cinnamon sugar until evenly coated on all sides. Keep finished churros warm on a rack set over a baking sheet in a 200°F (95°C) oven while you fry the rest.
6. Make the chocolate sauce while the churros fry: whisk the milk, chopped Mexican chocolate, sugar, cornstarch, cinnamon, and salt together in a medium saucepan. Cook over medium-low heat, whisking constantly, until the chocolate melts and the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil.
7. Reduce the heat to the lowest setting to keep the sauce warm, whisking occasionally to prevent a skin from forming. If the sauce thickens too much, whisk in a splash of warm milk to loosen it.
8. Serve the churros immediately in a basket or on a plate, with the warm chocolate sauce poured into small cups or mugs for dipping. Sprinkle a pinch of extra cinnamon over the sauce just before serving.

Cook’s Notes

• A large open star tip (Wilton 1M or 4B) gives churros their signature ridged texture; a round tip will work but produces a smoother, less traditional look.
• Keep the frying oil steady at 350°F (175°C) – too cool yields greasy churros, while too hot burns the ridges before the inside cooks through.
• Pipe the dough directly into the oil for the most authentic shape, or pipe 4-inch lengths onto parchment squares and gently slide them in for more control.
• Mexican chocolate disks (Abuelita or Ibarra) are already sweetened and spiced, so taste the sauce before adding the full amount of sugar.
• For a grown-up twist, stir 1 tbsp of Kahlúa, dark rum, or a splash of orange liqueur into the warm chocolate sauce just before serving.

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