Although they are mostly connected to Spain, the origin of churros is unclear.
One theory suggests they were brought to Europe from China by the Portuguese. The Portuguese sailed for the Orient and, as they returned from Ming Dynasty China to Portugal, they brought along with them new culinary techniques, including altering dough for youtiao, also known as Youzagwei in southern China, for Portugal.
The new pastry soon crossed the border into Spain, where it was modified to have the dough extruded through a star shaped die rather than pulled.
Another theory is that the churro was made by Spanish shepherds, as a substitute of fresh bakery goods. Churro paste was easy to make and fry in an open fire in the mountains, where shepherds spend most of their time.
Meanwhile, in Spanish towns, an exchange occurred which transformed the snack from shepherd’s fare to a royal delicacy.
While the conquistadors took churros to South America, they brought back chocolate and plentiful sugar, turning dull dough sticks into a sweet sensation.
Once in South America, the churro continued to evolve from a plain, thin stick to a more rotund stuffed specialty, varying according to region.
While the Brazilians prefer a chocolate filling, the Cubans like their churros with Guava stuffing while the Mexicans, with dulce de leche or vanilla.
In Uruguay the churros are stuffed with cheese and in South Eastern Spain they are still eaten with salt rather than sugar, which makes them closer relatives of the original youtiao.
Mexican churros are said to be the bridge between dessert and savoury churros as salt is added to the dough before kneading, while the filling is over sweet.
After all these very interesting contradictions, flavour variations and facts, the most important thing to retain is that, churros are a very addictive and delicious delicacy.
The recipe I chose today, is this one, from the brand new Michael Rantissi & Kristy Frawley, Hummus and Cº. book "Middle Eastern food to fall in love with" and, I have to say, they were pretty amazing!
This is the second time I make churros. The first time I've made them was this recipe here and, although they were absolutely delicious, this time I wanted to try a different recipe and that's why, I chose the one I'm leaving you today.
I served my churros with a choice of this chocolate sauce and this salted caramel sauce but, you can serve them with either, both, just one, none, or other sauces to your own liking.
I just made half of the recipe but, as always, I'm regretting it now and so, I'm leaving you the full recipe.
Hope you give these churros and both sauces a try because, they are a well worthy "path of calories" to heaven :))).
