CHURROS OF THE GALAXY

 You are my churro. 

You are my churro. 

Guardians of the Galaxy Vol. 2 is coming out this week!  I’m not always into comic book-based movies, but this is one I have been eagerly awaiting since it’s predecessor three years ago.  I love a movie that can roll action, sci-fi and heavy comedy all into one.   

As I brainstormed fun foods to make in connection with the movie, I realized not only is this Friday it’s release, but it’s also Cinco de Mayo!  

Guardians of the Galaxy.  Cinco de Mayo.  Aliens.  Mexican food.  It’s too tempting not to attempt. 

While perusing the internet one day, I found this little guy staring back at me:

A Groot churro.  It’s genius!  I’ve never made churros before, but I do enjoy eating them.  What could go wrong?  The recipe this cute guy came from utilized a plug-in churro maker, something I don’t have, so I went super homemade.  What I came up with wasn’t nearly as cute, but was pretty fun and tasty!  A couple things about this recipe.  First, when I utilized the piping bag and star tip, what came out in the oil looked a lot more like funnel cake.  I still cooked it up, tossed it in cinnamon and sugar and gave it to the kids.  It was delicious.  After that, I got out a ziploc bag, filled it with the dough and clipped the tip of the corner.  This gave me something a lot closer to a churro, but without the cool texture.  All in all, looks aside, it was a worthwhile endeavor and I plan to keep practicing until I get it right.  Churros are worth it.  

If you’re looking to have a Guardians of the Galaxy Fiesta this Friday and aren’t feeling up to making your own, you can grab the frozen version and have just as much fun.  Pair it with some chips and guacamole, a few tacos and beers and you’re on your way to a night out of this world (I couldn’t even help myself with that last bit).

Homemade Mexican Churros

By Table for Two

INGREDIENTS

  • 6 tablespoons unsalted butter

  • 2 1/4 cups water

  • 1 teaspoon kosher salt

  • 1 teaspoon vanilla extract

  • 1 stick of cinnamon

  • 2 1/4 cups all-purpose flour

  • 1 large egg

  • 1 1/2 cups sugar

  • 1 tablespoon ground cinnamon

  • 1 quart canola oil, for frying

 

INSTRUCTIONS

 

  1. In a saucepan over medium-high heat, melt butter then add water, salt, vanilla, and cinnamon stick. Bring to a boil then remove the cinnamon stick and remove the mixture from heat.

  2. Add the flour and stir with a wooden spoon until a smooth dough is formed, about 3-5 minutes.

  3. Let dough cool, about 10-15 minutes then transfer to a bowl and add the egg. Stir vigorously until egg is incorporated. The mixture is pretty hot so you have to stir vigorously so the egg doesn't actually cook and you get scrambled eggs :)

  4. Transfer dough to a piping bag fitted with a closed star tip. Set aside.

  5. In a shallow bowl, mix together sugar and cinnamon. Set aside.

  6. Heat oil in a Dutch oven to 400 degrees Fahrenheit.

  7. Hold piping bag above oil and pipe about four 6-inch lengths of dough. Fry until golden brown, about 2 minutes, flipping every so often with a spider strainer.

  8. Transfer to paper towels to drain briefly then transfer to cinnamon-sugar mixture and roll around until evenly coated. Repeat with remaining dough in piping bag.

 "I am Groot" Ashley Santoro

"I am Groot" Ashley Santoro

Ashley Santoro

I’m a wife, mother of four and work full-time outside of the home. This means meal times usually needs to be quick and simple, but not at the expense of flavor! I like going to farmers markets, hunting for lesser known ingredients, making things from scratch and making any recipe that includes a lot of chopping. I think our gut affects so much of what goes on in the rest of the body, and we should treat it nicely.