Mexican Churros

A very simple recipe for plain churros. Makes one plateful, suitable for about 4 people. It can easily be doubled or halved, but be warned that attempting to mix more than double this recipe at once is very hard work.

Mexican Churros


  • 400 g flour 00
  • 400 ml boiling water
  • 1 teaspoon bicarbonate of soda baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate optional


  • Sift the flour, bicarb (baking soda) and salt into a large mixing bowl. Add the boiling water gradually to the flour, mixing constantly until you get a very thick, smooth paste. Allow to stand for about an hour. Heat up a deep frying pan of oil until it shimmers.
  • Using an icing bag, or a freezer bag with the corner cut out to give a hole about the size of your little finger, squeeze the paste into the pan. Use a pair of scissors to cut the sausage shaped pieces off after about 10cm.
  • Fry these until golden brown and crunchy. If the pieces are too thick and are still raw in the middle, cut them in half lengthways and fry again.
  • Serve dusted liberally with sugar or hot chocolate sauce.



Bon Appetit



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