Churros Mexicanos: Abril Echavarria Shares Authentic Mexican Treat With Helados La Neta

Craving for something sweet? Abril Echavarria shares an authentic Mexican treat topped with Helados La Neta to farewell Hispanic/Latinx Heritage Month and welcome the Dia de Los Muertos celebration.

Find below the most decadent, creamy, and sugary dessert of all time.

Authentic Mexican Churros Topped With Helados La Neta

Ingredients

1/2 cup of butter

1 cup of water

1 tsp of vanilla extract

1/4 tsp of salt

1 cup of all-purpose flour, sifted

2 eggs, beaten

A churro gun or pastry bag with a star-shaped tip

2 cups of vegetable oil for frying

1 large Ziploc Bag

1 cup of sugar

2 tbsps of Powdered Cinnamon

Directions

In a deep pot, preheat oil at 320 degrees and mix the sugar and cinnamon in the Ziploc bag.

In a saucepan, place the butter, water, salt, and vanilla. Bring to a boil.

Once boiling, stir in all-purpose flour and mix until a sticky dough is formed. Remove from heat.

Add eggs to the dough. Keep mixing. The egg will break dough initially, but mix until everything is reincorporated.

Place mixture in churro gun or pastry bag.

Slowly start adding the dough into the hot oil, going around the pot until completely circled. Cut dough with a knife or some scissors.

Once golden, remove churros carefully and place them on a paper towel-lined plate.

Allow time for churros to cool. Then, throw them inside the Ziploc bag one by one. Shake gently.

Remove churros from the bag. They’re ready!