Churros Españoles 
Spanish Churros
The first known churrerías in Spain date back to the 19th century in the province of Zaragoza. At that time, they were popular at festivals and fairs among the poorer and rural populations. The name 'churro' comes from the Churra sheep, a breed native to Castilla y León, one of the most indigenous breeds of the Iberian Peninsula. Shepherds of the time often replaced bread with this dish because it was much easier to fry them over rudimentary fires than to bake bread in wood-fired ovens.
Spanish Churros
The first known churrerías in Spain date back to the 19th century in the province of Zaragoza. At that time, they were popular at festivals and fairs among the poorer and rural populations. The name 'churro' comes from the Churra sheep, a breed native to Castilla y León, one of the most indigenous breeds of the Iberian Peninsula. Shepherds of the time often replaced bread with this dish because it was much easier to fry them over rudimentary fires than to bake bread in wood-fired ovens.
Cooking Instructions
- 1
Sift the flour into a bowl. Add the salt and sugar. Mix.
- 2
Add the milk or water to the mixture and mix with a spatula until a smooth mixture is obtained, then add the vanilla extract.
- 3
Mix again. Pour the mixture into a prepared piping bag (use a star tip for star-shaped churros). Heat the oil.
- 4
Fry the churros for about 2 and a half minutes and remove.
- 5
Place on paper towels to drain.
- 6
Serve the churros with chocolate.
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