Chipotle Churros with Salted Cajeta– This recipe uses the classic churro dough with a slight spice note from ground chipotle to give it a sweet heat flavor. Then it’s served with creamy salted cajeta to make this a memorable dish. Cajeta is the Mexican caramel that will change your life.
Some tools you can use to have the perfect churros:
Chipotle Churros with Salted Cajeta
Chipotle Churros with Salted Cajeta- This recipe uses the classic churro dough with a slight spice note from ground chipotle to give it a sweet heat flavor. Then it’s served with creamy salted cajeta to make this a memorable dish. Cajeta is the Mexican caramel that will change your life.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
- Cinnamon Sugar:
- ½ cup sugar
- 1 teaspoon cinnamon
- pinch salt
- 1 cup water
- ½ cup sugar
- ¼ teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup flour
- ¼ teaspoon chipotle ground seasoning
- 1 eggs
- ½ teaspoon Mexican vanilla or pure vanilla extract
- canola oil frying
- Salted Cajeta: make in advance
- ½ teaspoon baking soda
- 1 tablespoon water
- 4 cups goat’s milk
- 1 cup sugar
- 1 cinnamon stick or 1 teaspoon cinnamon
- ½ teaspoon Mexican vanilla extract
- ½ teaspoon Maldon sea salt
- To make cinnamon sugar mix all ingredients in a shallow pan and sit to the side.
- In a pot over medium heat, combine water, sugar, salt, and butter and bring the mixture to a boil. In a bowl mix flour and chipotle seasoning together. Add flour mix and remove pan from heat. Stir with a wooden spoon until the mixture forms into a ball of dough. Transfer dough to another bowl and let cool for 5 minutes. Then add egg and vanilla mix for 1 minute. Transfer batter into a pastry bag with a star tip.
- Fill another pot of oil half way to 350 degrees. Once hot pipe 4-inch length churro into oil cutting off with clean scissors. Fry churros 2 minutes per side make sure it’s brown on both sides. Drain on a paper towel lined baking sheet for 1 minute before rolling in cinnamon sugar, sit to the side.
- To make cajeta: In a bowl mix baking soda and water. In a large pot, add milk, sugar and cinnamon stick bring to a boil. Remove pot from heat, stir in baking soda, it will begin to foam, place back over heat and reduce heat to medium, cook for 30-40 minutes stir constantly until it has gotten thicker and turned caramel brown. As you notice it begin to thicken remove cinnamon stick. Once color is achieved, remove from heat and add vanilla and salt. Cajeta will thicken more as it cools, so don’t let it get too thick in the pot. Serve on the side with churros.
Cajeta keeps for a month or more in the refrigerator. Keep it tightly covered to keep it from absorbing other flavors. Pour some over vanilla ice cream and thank me later.