Cajeta-Filled Churros
Crispy churros filled with cajeta, coated in cinnamon sugar.
About this recipe
Cajeta-filled churros are the gourmet evolution of one of Mexico's most beloved sweet snacks.
History & Origin
Churros arrived in Mexico from Spain during the colonial era but were transformed by Mexican creativity. The innovation of filling with cajeta combines Iberian churreria tradition with goat's milk cajeta from Celaya, Guanajuato. Churreria El Moro, founded in 1935 in Mexico City, is the most famous establishment. Filled churros represent the Mexican spirit of taking something good and making it even better.
Estimated cost
$5.88
Total cost
$0.49
Per serving
* Approximate prices based on Australian supermarkets
Nutritional information per serving
250
Calories
3.5g
Protein
32g
Carbohydrates
12g
Fat
0.5g
Fibre
170mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Boil 250 ml water with 30 g butter, 1 tbsp sugar and salt. Remove from heat and add 150 g flour all at once, stirring vigorously.
- 2
Return to low heat and stir until dough pulls from the sides (2-3 min). Cool 5 minutes.
- 3
Add 1 egg and beat vigorously. Transfer to a piping bag with a large star nozzle.
💡 If too stiff, add a little more beaten egg.
- 4
Pipe 12-15 cm strips into oil at 180°C. Fry 3-4 minutes until golden. Drain.
- 5
Mix 100 g sugar with 1 tsp ground cinnamon. Roll hot churros in the mixture.
- 6
Heat 200 g cajeta and pipe into the centre of each churro with a fine nozzle.
💡 Poke a hole with a skewer before filling to make it easier.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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