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My chipotle churros with salted cajeta 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 make you give traditional caramel the side eye.
churros Cooking Tips:
Make sure you have a star tip to get the signature churro look. The grooves that the star tip makes helps the cinnamon sugar coat it.
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.
Don’t be afraid of the goat milk, it’s the key to an authentic cajeta.
Can you make ahead?
Fridge: Churros: After they cool off, store in a freezer storage bag. Keep in the fridge for 7 days max.
Cajeta: It can be made a day or two in advance. After it cools off, place in an airtight container in the fridge for 30 days max.
Reheating: Churros: Pop in a 350-degree oven for 10 minutes.
Cajeta: Bring a small amount of water or milk to a boil and stir in cajeta, cook until hot. *A 1/4 cup of liquid will be enough for 2 servings.
latest Recipe Video:
Substitution Options:
I know goat milk is unusual but the flavor is stronger, creamier and better that cow’s milk for this recipe. Trust me.
You can use whole milk if you can’t find goat milk.
Use regular sea salt, if you can’t find Maldon sea salt.
what to serve with Churros?
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Recipe:
Chipotle Churros with Salted Cajeta
Ingredients
Cinnamon Sugar
- ½ cup sugar
- 1 teaspoon cinnamon
- pinch salt
Churros
- 1 cup water
- ½ cup sugar
- ¼ teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup flour
- ¼ teaspoon chipotle ground seasoning
- 1 large egg
- 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
Instructions
- 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, heat a large pot over medium high heat, add milk and sugar and bring to a boil, stir constantly to keep from burning.
- 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.
