Make this Tonight - "Mexican Home-Cooking"

Prep Time
Cook Time


  • 1L room temperature water
  • 1 tsp salt
  • 1tbsp sugar
  • 1tsp nutmeg, ground
  • 1 cinnamon stick
  • 2 tbsp vanilla extract
  • 4 cups flour
  • Vegetable oil
  • ½ cup of sugar and ground cinnamon to taste


  1. In a large saucepan under high heat, combine water, salt, sugar, nutmeg, cinnamon stick and vanilla.
  2. Allow to come to a rolling boil, stir and remove cinnamon stick. Reduce heat to low.
  3. Add flour all at once and stir vigorously with a rubber spatula until mixture comes together and it’s smooth. Remove from heat and allow the mix to cool.
  4. Heat about 2 inches of vegetable oil in a deep large frying pan over medium-high heat to 365 degrees.
  5. Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch).
  6. Carefully pipe mixture into heated oil, about 6-8 inch length each, cutting ends with kitchen shears or sharp knife.
  7. Remove each churro carefully and place on a paper towel lined plate to drain.
  8. While still hot, toss in sugar and cinnamon mixture. Serve hot.