A few weeks ago, I had the opportunity to be a guest on one of my favorite podcasts; the Tamarindo Podcast! I had been a long time listener, so when Luis asked me to be on I gladly accepted! I was so excited and slightly nervous and I couldn’t believe I was in the studio recording with them. If you love a good podcast, check them out! Whenever I listen to them or to Latinos Who Lunch I feel like I’m sitting en la sala hanging out con mis primos. They instantly become like family, and I love how relatable they are.
You can listen to the episode here.
When I posted the Vegan tacos Al Pastor on Tuesday, I had no idea I was going to get the reaction that I did. They went over so well! I had so many people tag me in their Insta stories who were making the marinade and I was living for it–Thank you for showing me so much love!
Keeping with the Vegan theme, we’re going to be making vegan churros with a vegan salted caramel dipping sauce today. The churro recipe comes from Eddie Garzas’s ¡Salud! Vegan Mexican Cookbook, which is one of the cookbooks I picked up a few weeks ago. This is a great book for anyone who’s Vegan and is looking for an authentic Mexican experience, or for those who like having alternatives for days when they don’t feel like eating meat.
I wish I were actually Vegan so I could truly appreciate the authenticity in these dishes. Eddie not only showcases modern Mexican cuisine, but he also focuses on spotlighting pre-Hispanic Mesoamerican dishes, taking it back to its plant based roots.
Today we’re pairing these Churros with a Vegan Salted Caramel dipping sauce because when I was visualizing what I wanted to do with the churros, I could not stop smelling cajeta. I kept picturing myself walking around El Jardín de la Villa being enveloped by the aroma of tacos de adobada, hot cakes with cajeta sizzling over a hot skillet, and the smell of dough being deep fried and being tossed around in sweet sugar and cinnamon.
Are there any vegan recipes you’d like to see in the future? Let me know! Non-vegans, we’ll be back to our regular recipes next week! See you then.
- For the Churros
- 2 cups of water
- 1 cup sugar, plus 2 tablespoons
- ½ teaspoon salt
- ½ Mexican vanilla extract
- 4-6 cups vegetable oil, divided
- 2cups all-purpose flour
- 4 tablespoons ground cinnamon
- For the Sauce
- 1 14oz can full fat coconut milk
- 1 cup light brown sugar
- pinch of sea salt
- ½ teaspoon vanilla
- For the Churros
- In a medium saucepan on medium heat, combine the water, 1 cup of sugar, salt, vanilla, and two tablespoons of vegetable oil. Bring to a boil and remove from the heat.
- Add the flour and stir with a wooden spoon, making sure all of the flour is completely mixed in. Allow for the dough to cool for about 15 minutes.
- Transfer your dough into a large piping bag with a large star tip on it and place it in the fridge to cool for an extra 30 minutes.
- In a large pot, bring the rest of the vegetable oil to 350 degrees (adjust the amount of oil depending on the size of your pot), using a thermometer. Adjust the heat to keep the oil at a constant temperature during frying
- Pipe 4 inch long churros into the oil very carefully, and fry for about 4-5 minutes until they are crispy and golden brown.
- Using a slotted spoon, remove the churros from the oil and let them drain on paper towels.
- Combine the remaining two tablespoons of sugar with the cinnamon in a large bowl. Toss the churros around the bow to coat.
- Serve with a side of the dipping sauce.
- For the dipping sauce
- Refrigerate the can of coconut milk for at least a couple hours to firm up the cream and help it separate from the water.
- Once it’s firmed up scoop out 1 cup of the cream* and add it to a medium sized saucepan with the brown sugar and salt and bring to a boil over medium heat, whisking occasionally, then boil for 5 minutes still whisking occasionally to make sure nothing burns. Turn off the heat, whisk in the vanilla, and let the sauce cool before serving.
- *All cans of coconut milk are different so you might not get a full cup but that’s cool, just adjust the brown sugar to match whatever amount you get with the cream.