Champurrado con Churros: A Culinary Love Song

Allergens

Wheat (gluten) and Dairy (lactose)

Ingredients

• 2 cups corn masa flour
• 3 cups water
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar, plus more for dusting
• 1 cinnamon stick
• 1/4 teaspoon salt
• 1/2 cup milk
• Canola oil for frying
• 1 tablespoon ground cinnamon

Instructions

1. In a large saucepan, combine corn masa flour and water. Cook over medium heat, stirring constantly until the mixture thickens and forms a smooth paste. In another pot, combine cocoa powder, sugar, cinnamon stick, and salt. Gradually add this mixture to the corn masa paste while continuously stirring. Stir in milk and continue cooking until the champurrado reaches a creamy consistency. Remove from heat and set aside. For the churros, pour canola oil into a deep frying pan to a depth of 2 inches and heat over medium high heat to 350°F (175°C). In a separate bowl, mix together the corn masa flour and 1/4 cup granulated sugar. Add water to form a smooth dough, then pipe it into the hot oil using a piping bag fitted with a star nozzle. Fry until golden brown on all sides, turning as needed for even cooking. Use a slotted spoon to remove the churros from the oil and drain them on paper towels. Dust with cinnamon sugar while still warm.

Chef’s Insight

Champurrado is a traditional Mexican hot drink made from corn masa flour and cocoa, and churros are a popular deep-fried dough pastry. Combined, they create a delightful fusion of sweet, spicy, and rich flavors.

Notes

Enjoy this dessert responsibly and in moderation due to its high sugar content.