❤Note the Classic Original ....You mentioned in the video he visited a vendor. What was told to me and the past .....was the vendors just started using flour because it was cheaper .... but Steered away from the *Original* Classic recipe Had a quarter part Corn Masa Thus That's the Beautiful Flavor off Is Toasted Corn ... So for years looking at thousands of recipes and hundreds of vendors I always know in the back of my mind this is not the original goodness.
You, sir, are truly one of a kind. Your dedication and love for your craft are evident in everything you do. Your passion and commitment to Mexican cuisine are both inspiring and admirable. Thank you for sharing it with the world!
Instead of the whole wheat flour, semolina will enhance the creamy taste and texture of the inside of the churro. I make beignets and crullers using a pate a choux with cooked semolina beaten in.
I have the exact same churro press. I drilled out the center a little and filed down the fins to make it more of a star than an asterisk. Now the churros look exactly like El Moro.
Great timing. I am obsessing over Churos the past few months. I guess I'm really late to the party. I am so excited to have this recipe. Rick Bayless is my go to for detailed instruction and wonderful recipes. Thank you, Chef, for sharing this one.
When you can hear the crunch on the mic.....you know it's done right!!!!!! My granddaughter's favorite treat is churros. Thank you for this excellent demo!
I am cooking my first Mexican dinner party. So I told my daughter that I want churros for dessert. I asked her if I should pick some up from Costco. She said absolutely not mom! I guess they didn’t see this video😂
I love these. When I went to a Mexican bakery recently I bought a couple of them but they had no sugar or cinnamon! I got a couple of other pastries there, too, and they were not sweet, either. Is that usual? I live in NYC and the bakery was uptown. Thought I should tell you where I am in case it makes a difference.
I'm pretty sure that the dough is too stiff for a piping bag. The pressure needed to extrude the churro would push the tip off (or, if you're using a plastic pastry bag, it would probably tear the bag).
I love your recipe of the churros, many years ago you went to Martha Stewart TV show and since I been making them. Thank you for the opportunity to let us in on this special recipe ❤❤❤❤❤
@@L.Spencer I’m a professional writer; however, perfect grammar and syntax aren’t required in the RUclips comments section. Thus, nothing he wrote was actually helpful, because he didn’t teach me anything. That said, if this helps him feel a bit better about himself, that’s fine. Eventually, hopefully, he’ll learn that trying to outsmart people in the RUclips comments isn’t actually beneficial to himself or anyone he’s trying to one-up.
@@ryanbourgo4660 I'm sorry I wasn't clear. I was referring to another correction on another comment where they helped with vocabulary; something about hot chocolate milk is normally just hot chocolate. I thought that was slightly helpful, though rudely done with the emoji. I was trying to be positive. :)
Rick is a prolific appropriater and stealer of Mexican food and culture. So many chefs out there are more deserving to represent and profit from Mexican cuisine
And add the boiling water in right? Maybe this video is geared towards people with no baking experience. Or they want to use the least equipment possible.
In Spain we dip the churro in hot chocolate milk!
Great recipe Rick!
^*hot chocolate, not hot chocolate milk🤦♂️
In the written recipe, it reads 2 cups of water 250 grams, is that correct? Or should it 500 grams?
❤Note the Classic Original ....You mentioned in the video he visited a vendor. What was told to me and the past .....was the vendors just started using flour because it was cheaper .... but Steered away from the *Original* Classic recipe Had a quarter part Corn Masa Thus That's the Beautiful Flavor off Is Toasted Corn ... So for years looking at thousands of recipes and hundreds of vendors I always know in the back of my mind this is not the original goodness.
You, sir, are truly one of a kind. Your dedication and love for your craft are evident in everything you do. Your passion and commitment to Mexican cuisine are both inspiring and admirable. Thank you for sharing it with the world!
thank you for teaching how to make authentic delicious treats like this! you're an awesome chef Mr Bayless!
HOW MUCH FLOUR? Cannot locate it.
More a pate a choux than a doughnut...interesting.
First time seeing churros without egg in it 😃
They look better than the horrible churros I’ve had in Madrid: unsweetened sticks of bread dough fried in oil.
I can’t imagine what a filled churro would taste like. Having always had the non-filled; I’ll stick with them.
Instead of the whole wheat flour, semolina will enhance the creamy taste and texture of the inside of the churro. I make beignets and crullers using a pate a choux with cooked semolina beaten in.
For the whole video, he was saying chuRRRRo, but I like how after all that work, he got to eating one, and then it was just a churro. 😆
Take a shot every time he says “chuurrrro” 💀
That would result in alcohol poisoning.
I passed out by 1:57. 😬🥴
You're funny 😄 good one
I’d be drunk 30 seconds in
Amazing! Your videos always inspire us! Now a tutorial Chiles en Nogada would be much appreciated! Thank you for making such great content, Chef!
I meet churros at home one time. I was pregnant and craving them so I made them and they were great.
I have the exact same churro press. I drilled out the center a little and filed down the fins to make it more of a star than an asterisk. Now the churros look exactly like El Moro.
Great timing. I am obsessing over Churos the past few months. I guess I'm really late to the party. I am so excited to have this recipe. Rick Bayless is my go to for detailed instruction and wonderful recipes. Thank you, Chef, for sharing this one.
What is the diameter of the star pattern? What piping tip would approximate that? Thanks!
When you can hear the crunch on the mic.....you know it's done right!!!!!!
My granddaughter's favorite treat is churros. Thank you for this excellent demo!
I strongly believe Charles Barkley would hire Chef Rick. Just to make mexican Churros.
I had to Google Charles Barkley i didn’t know who he was, why would Charles hire Rick Bayless to make him Churros?
It’s a running gag from Inside the NBA where Barkley makes fun of women from San Antonio. You can RUclips churros and Charles Barkley to see the clip.
His over annunciation on the Spanish accent is cringe af.
Is this a Mexican version of pot au choux?
I am cooking my first Mexican dinner party. So I told my daughter that I want churros for dessert. I asked her if I should pick some up from Costco. She said absolutely not mom! I guess they didn’t see this video😂
I love these. When I went to a Mexican bakery recently I bought a couple of them but they had no sugar or cinnamon! I got a couple of other pastries there, too, and they were not sweet, either. Is that usual? I live in NYC and the bakery was uptown. Thought I should tell you where I am in case it makes a difference.
His pronunciation of “churros” is perfect. “Churrería” not so much 😂
YUM, yes please! 😋
Thank you! Your videos are such a pleasure to watch and so informative.
Has anyone tried running the dough through a Kitchenaid mixer sausage press?
I love how much you get excited about Mexican food
🎉❤
What type of wood of your cabinet?
No matter where you are at it's always the food you cook
and churros are always great to make thank you Rick.
😋🥘🌮🌯🍲😋
@rogertemple7193 What does that mean, we all wonders?🤔🧐🤷♂️🤦♂️
Top tier ngl
Could you use a piping bag with a large star tip?
I'm pretty sure that the dough is too stiff for a piping bag. The pressure needed to extrude the churro would push the tip off (or, if you're using a plastic pastry bag, it would probably tear the bag).
This guy looks like he is related to skip
Brothers
I love your recipe of the churros, many years ago you went to Martha Stewart TV show and since I been making them. Thank you for the opportunity to let us in on this special recipe ❤❤❤❤❤
Rick, doing God’s work 😂
@ryanbourgo4660 That’s not a sentence.🤷♂️🤦♂️🤡🙄💩
@@spanqueluv9eryou can inform a person about their grammatical errors without being a çưňþ about it.
@@spanqueluv9er Your first correction was helpful, the second, not so much.
@@L.Spencer I’m a professional writer; however, perfect grammar and syntax aren’t required in the RUclips comments section. Thus, nothing he wrote was actually helpful, because he didn’t teach me anything. That said, if this helps him feel a bit better about himself, that’s fine. Eventually, hopefully, he’ll learn that trying to outsmart people in the RUclips comments isn’t actually beneficial to himself or anyone he’s trying to one-up.
@@ryanbourgo4660 I'm sorry I wasn't clear. I was referring to another correction on another comment where they helped with vocabulary; something about hot chocolate milk is normally just hot chocolate. I thought that was slightly helpful, though rudely done with the emoji. I was trying to be positive. :)
I hate when people talk American them for the ethnic dish they bend over backwards to say it ethnically.
Processed foods with lots of added sugar. Hard pass. Choose better food for your family.
It's a dessert.
Rick is a prolific appropriater and stealer of Mexican food and culture. So many chefs out there are more deserving to represent and profit from Mexican cuisine
Spoken like a true bigot
heart attack stroke and diabetes thank you
Why not put the flour into a mixer and mix it like pasta?
And add the boiling water in right? Maybe this video is geared towards people with no baking experience. Or they want to use the least equipment possible.
Wait, Rick, we need recipes for Gato Gazpacho and Kitten a la King. 😂
As a teen I would always get stoned and watch this guy on PBS.