Churros con champurrado (Churros with Mexican hot chocolate): SHF

It's about time I participated in Sugar High Friday again... I was almost caught out by the fact that these days, it's actually the round-up that is published on the Friday, but deadline for submission is the preceding Monday! It was only because I am hosting the August edition this year and Jennifer gave me a heart-to-heart to explain the (new) rules, that I can now present my entry on time! You gotta love the theme of this round: cravings! This is the mission our Domestic Goddess gave us:

"So, I ask you. What is your favourite, most craved dessert? What do you want when you are on a diet or when you've been away from home for a long time? What dessert always catches your eye on a menu in a restaurant and you've had it made by a thousand different people but never made it yourself? I want to know. I want you to make it for SHF this month and post about it on June 25th and I will post the round-up on Friday June 29th."

Although for many people, something they so deeply crave will invariably be something their mother used to make, in my case it isn't. There is one thing I have been craving for ages, in fact, I haven't eaten it in over 17 years. And I have never, ever made it myself, so I am glad that the opportunity finally presented itself! When I lived in Mexico, I used to eat churros whenever I came across one (and you would think that since I gained 25 kg over there, this must have been hourly, but there were other delicacies to distract me). When I recently saw them made on Saveurs Mexicaines, a blog I follow with passion since it brings back so many good memories, I just knew that this fit the bill for this SHF.
Apparently, churros are a Spanish pastry brought to Mexico and the rest of Latin America by the conquistadores and in return they got: chocolate! There is hardly a better combo than those crisp strands of dough piped directly into some hot oil and fried for 3-5 minutes, then rolled in some cinnamon sugar and served with a bowl of steaming hot chocolate: dunking compulsory, I should think!
In Spain, churros are a favourite amongst revellers after a long night of dancing, which is probably the main reason for my long abstinence... I've had quite a few trips to Spain in this time, but I've been sight-seeing or visiting friends I hadn't seen for ages and I didn't really feel like going to a club until the wee hours of the morning, not even for some churros wrapped in grease-proof paper!
In Mexico, however, the family I stayed with ate them like other people would have their night-cap. With the main meal happening at lunch (not to be confused with 12pm, which may be what cuts your day in half, but lunch is served mid-afternoon), pan dulce, or sweet bread, is a favourite snack before going to bed, a last chance for the family to reunite over a steaming bowl of hot chocolate - and churros are a natural extension of pan dulce, really. You also find churros offered as a sweet treat in the (late) afternoon, when the smell of deep-fried pastries fills the streets... and like with so many other things, Mexicans are celebrating one-upmanship by elaborating on the original recipe from Spain and like to stuff theirs, most commonly with cajeta (a kind of dulce de leche, but made from goat's milk)... now here we're talking! How much more indulging can it get? But after years of craving, plain churros did just fine for now!
Champurrado, then. Mexican hot chocolate. This is different from what you had for breakfast as a kid. No instant powder dissolved in milk, it is a chocolate version of another drink most Mexicans enjoy daily, namely atole. Atole is made by dissolving corn flour (masa harina) in water and sweetening it, it is consumed cold and really an acquired taste. But it belongs to a Mexican meal like the amen to a prayer. Adding chocolate makes it much more palatable, in my opinion, that's exactly what champurrado is: using atole as a base, you dissolve (pure) chocolate and brown sugar in it, simmer it with some cinnamon sticks, and the end result is an onctuous chocolate drink thickened by the corn starch - and it is surprisingly moreish. And yes, you read and re-read that right: there is no milk involved, which makes it perfect for me and any person with a lactose intolerance.
Why is it, then, that most recipes for churros will invariably come with instructions for hot chocolate using milk? Some even add cream, probably to achieve a thicker consistency. Is it pure ignorance, then, ignorance of the fact that originally, Mexican hot chocolate used to be made without milk and dairy is only a recent addition, shunned by champurrado purists? Or are people simply not ready to stomach a dairy-free hot chocolate?  You certainly don't need it for the creaminess, if you make it the traditional way, like atole. My husband frowned when I explained how champurrado was made and, much as expected, he didn't warm to it, finding the taste of corn too overwhelming. He also isn't too keen on cinnamon and seeing how the churros are drowning in cinnamon sugar, I didn't expect him to like this one single bit. But what was supposed to turn into churros decadence for one depraved blogger ended up as a late-night chat with the better half. Nice under normal circumstances, yes, but there I was sitting at the edge of my seat counting every single strand of glistening pastry he picked up, struggling to get my fair share!
And if you're not convinced that champurrado is the way to go or if you can't find corn flour in your neck of the woods, by all means bring out the milk. But don't blame me for not trying to show you the real deal!

Churros con champurrado (Churros with Mexican hot chocolate)
(serves 4)

For the churros:
150 ml water
80 g butter
150 g self-raising flour
1 egg
1 tsp fine table salt
1 tbsp vanilla sugar
5 g cinnamon
50 g sugar
ca. 1 l vegetable oil for frying

Heat the butter, sugar, salt and water in a heavy-based pan and bring to a boil. When the butter has melted, turn off the heat, pour in the flour and beat vigorously with a spoon until a smooth dough forms and easily comes off the sides of the pan.
Leave to cool (temperature should be a maximum of 70 C), then beat in the egg and work the dough until it is completely incorporated.
Prepare a soup bowl with the cinnamon and caster sugar and combine well.
Heat the oil in a large frying pan or a deep fryer. Fill dough into a piping bag with a multi-point piping nozzle. Slowly push out the churros, directly into the hot oil, creating strands of about 8 - 10 cm.
Fry for 3-5 minutes until golden brown on all sides.
Drain on a paper towel, then (while still warm) roll in the sugar & cinnamon.
Serve with champurrado.

For the champurrado*:
750 ml water
75 g masa harina (corn flour)
75 g brown sugar
75 g dark chocolate (70% cocoa solids)
half a vanilla bean
1 cinnamon stick

In a thick-based pot, whisk the masa into the warm water. Add the sugar, cinnamon and vanilla and bring to a rolling boil. Turn down the heat and continue to simmer for at least 10 minutes.
Remove cinnamon and vanilla, then add the chopped chocolate. Stir to dissolve.
Pass through a sieve to remove any larger bits of cornmeal or any lumps that might have formed.

* Recipe for champurrado is based on one on the Sonora Tourism site.

Comments

[The Cooking Ninja]

My better half and I love Churros dusted with cinnamon sugar.

[Pille]

I had no idea that Mexican chocolate is also called champurrado, and that it contains masa harina. Various Mexican friends have served me that, and I really like it, but haven't yet figured out how to make it myself. Now I know:) You're an Angel, Johanna!!

[johanna]

vaya, vaya, pille, don't exaggerate. although i must say those churros are heavenly ;-)
and coooking ninja, the cinnamon dusting is the best - plain sugar just wouldn't do it for me!

[andreea]

churros are very popular in belgium. i don't know why exactly but they are everywhere - every fair, street party, etc. i like them but never tried them at home. thanks for sharing this

[Anne]

Oops! Totally missed it then, I was aiming for Friday :) But your churros look great, I wish I had some now. :)

[Katia]

Oh mein Gott, das gibt es auch in Frankreich...Gehen direkt auf die Hüfte, schmecken aber verdammmt gut, habe das Rezept so schnell gelesen, dass nichts hängen blieb, für meine Hüften...

[Mevrouw Cupcake]

My mouth is watering! What a perfect snack for this dreary Northern European weather that we're suffering. Good on you, for putting in the effort.

[Melissa]

I had chocolate and churros in Spain more times than I can count, but now I realize I've never had the Mexican versions. That will have to be remedied - thanks so much for the recipes!

[Nora NSW (Australia)]

oh churros! I miss them so much so this will be something for me to make very soon. Thank you!

[joey]

Delicious! I have had churros in Spain and yes, they do make for a great afternoon snack or re-energizer after dancing :) Your churros look so perfect!

I have had Spanish hot chocolate but never Mexican...but guess what! Where I live (Philippines) we have a very typical chocolate rice pudding we have for breakfast and it's called champorado...what a nice coincidence! :) So funny how the world works :)

[Petra]

Ich liebe churros! Gegessen haben wir die letzten an einem herrlichen Abend am Meer in der Nähe von Saint Tropez. Ich sollte doch auch mal welche selbst machen....
Deine 25 kg hat unser chinesischer Austauschschüler übrigens auch erreicht ;-)

[Pilar]

Churros my favorite breakfast! The diference is that here in Spain, the dough is simply flour, salt and water. No eggs, no butter added. Just fried and sprinkled with sugar and in some places mixed with cinamon powder. I also have the recipe in my blog. Take a look if you wish.
Kisses.

[Patricia Scarpin]

And what a wonderful way to participate, Johanna! This is decadent!

[Marona]

I love a cup of hot, creamy chocolate topped with whipped cream and some fresh churros. That was our family sunday morning treat in Spain! I miss it!

[Y]

I wish I'd seen your post before I embarked on making churros for 300. My recipe, quite different to yours, turned out well, but I would've loved to give yours a go too because they look and sounds divine! :)

[Johanna]

I fell in love with chocolate and churros during 2 weeks in spain - and I was delighted to see this post - as I am not keen on deep frying, a holiday to mexico sounds preferable to trying this recipe, but it has been good to learn about a favourite dish from your post

[Janet]

These look sinful. I've never had a churro, but I really want to try one now!

[La Traductora]

I never cared for champurrado myself, although my parents drank it all of the time, but now I am willing to give it another try! Love your blog, love London!