On a recent jaunt to Tijuana, we had dinner at a new- to- us restaurant. To start things off, we had some drinks and along with our libations came a small dish of crunchy churros. They were made with blue corn and looked like these here, and did not resemble the typical cinnamon sugar deep fried dough treat at all. The only thing they had in common is the shape and the deep frying, but that’s it. These savory botanas are in a class all their own. Best enjoyed with a cold glass of beer, these snacks are better than peanuts and will leave you wanting more.
1 cup Instant Corn Masa Flour (I used Minsa brand)
3/4 cup water
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp onion powder
canola oil for frying
1 tsp chile powder
Combine dried masa flour, salt, oregano, onion powder and water. Mix until well incorporated and homogenous. Break a small piece the size of a quarter off and roll between your palms. If it rolls smoothly without sticking, it’s ready. If the mixture is too tacky, add more dried masa flour 1 tbsp at a time. Or, if mixture is too dry and crumbly, add water 1 tbsp at a time. The ideal consistency will allow you to roll the dough on a wood cutting board without additional flour or water.
Once the mixture is ready, roll long ropes 3-4 inches long and approximately 1/8″ thick. Transfer to a parchment lined sheet pan. Once the bottom layer is full of ropes, set another sheet of parchment over and continue rolling and transferring to the parchment. Make at least 3 layers. Deep fry until golden brown and transfer to a paper towel lined sheetpan. Sprinkle with chile powder.
Slice limes and radishes for garnish.
When you’re ready to eat the churros, squeeze some lime juice over and enjoy immediately.
*if you have a meat grinder attachment to your kitchenaid, I imagine this process would far more efficient. But then again, when it’s made by hand, you sure do appreciate and savor each bite.