You may have looked at the name of this article and wondered, “What in taco shells is cajeta?” Well, cajeta is one of the most scrumdiddlyumptious sauce ever!! When the cajeta coated churros hit your taste buds, there is an explosion of sweet and salty sensations!
Cajeta is a Mexican caramel sauce, that is also called dulce de leche. Cajeta is insanely popular in Hispanic countries all around the world and is famously paired with churros.
Contrary to my last post, this recipe is not usually seen as the healthiest dessert. In this blog post, I will try and see if the healthier alternative to frying, baking, will taste just as well as normal churros. With the helpful panel of judges, the Webb family and their taste buds, we will discover the difference between the crunchy, cinnamon taste of churros!
Before making this recipe, make sure you have enough time to make the cajeta (and let it cool!). It is a bit time consuming, but it is definitely worth the wait. To make the cajeta you will need…
- 1 quart of whole fat milk
- 1 cup of white sugar
- 1 pinch of salt
- 1/2 tablespoon vanilla extract
- 1 cinnamon stick
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- You will need to a large saucepan to make the cajeta. Then the milk, sugar, salt, vanilla extract, and cinnamon should be combined in the pan and put on medium heat. Leave the pan on the stove until all of the sugar has been dissolved, then turn off the heat.
- Separately mix an extra tablespoon of whole fat milk with the baking soda and powder, until they dissolve. Combine the baking soda mixture with the sugar mixture in the pan and quickly stir them together. (Be extra careful because if the pan is left unattended, the mixture can start to over-flow!) Keep stirring the mixture until all of the bubbles have disappeared and put the pot back on the stove.
- Stir the pot every so often (and make sure you keep your eye on it!) while it is on the stove. After about 25 minutes, the mixture’s consistency should start to thicken and resemble more of a sauce. Continue to stir the mixture for another 30 minutes until all of the sauce is the same thick consistency.
- Take the pan off of the stove, once the cajeta has become a thick sauce. Allow it to cool for about 10 minutes and then pour it into a container (an 800 mL glass jar works the best!)
- Before eating, the cajeta can be warmed up in the microwave (in 15 second intervals), or in a pot on the stove (at medium heat for a few minutes). Make sure you stir the cajeta if you warm it up in either the microwave or stove!
When I made the churros, I used the same recipe – that way, when the “judges” were choosing which method was better, the results were not loaded. The recipe for both the fried and baked churros need…
- 2 tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar (granulated)
- 1 teaspoon cinnamon
- 3 tablespoons extra-virgin olive oil
- 2 large eggs
The process for making the churros is the same, just the method of cooking them changes the outcome.
- Combine the light brown sugar, granulated sugar, salt, and cinnamon in a bowl with the eggs. Whisk the ingredients together, until the eggs are completely beaten.
- Then, add the olive oil and stir it into the mixture until it the ingredients are blended together.
- Slowly add portions of the flour into the mixture and stir before adding more flour. (This keeps the flour from flying everywhere when you start to stir or start an automatic mixer!!)
- Put the batter into a piping bag or a ziploc bag with a small opening in the tip, so the batter can be squeezed out. If you want the authentic shape, you can use a piping tip.
Method #1 – Frying:
- Make sure you have a large skillet to pour the oil into. Turn the stove to medium high, after putting the skillet on it with the oil poured into the skillet. Once the oil starts to form small bubbles, the stove can be set on the medium temperature.
- Squeeze some of the batter into the skillet and let it turn golden brown, then turn it over with tongs and let the other side fry.
- Take the churro out of the skillet, and let it cool on a plate covered with paper towels (to help soak up the grease.) Continue the process until all of the churros you want are made.
Method #2 – Baking:
- Preheat the oven to 425°F.
- Put a sheet of parchment paper on top of a baking sheet. Squeeze the batter onto the parchment-lined sheets and evenly space the churro batter out.
- Once all of the batter has been used, put the sheet in the oven an leave it for 10-12 minutes. When the churros are golden-brown, take them out of the oven and let them cool.
The judges voted that the baked churros tasted better than the fried churro in a 4-1 decision. That shows that healthier foods can taste just as well or even better than original recipes!
Go out and try this amazing recipe and experience a fiesta on your taste-buds!!