These churro waffles, with or without chorizo, glitter with cinnamon and sugar. Add a fabulous maple syrup with a touch of smoke from Mezcal and a inch of ancho chile powder and you have a brunch waffle that won’t be forgotten!
It began on a cold and snowy Saturday night.
We found ourselves craving dinner and not knowing where to go, or what we desired.
Pulling into a recently opened Mexican restaurant that looked pure dive on the outside, we were greeted with a more pleasant inside.
After perusing the menu I ordered a chipotle shrimp dish that with the first bite seemed quite good.
It was the second bite that bit me.
Chipotle heaven but my mouth was in hell.
I can usually handle spicy, but this was way beyond that.
After scraping off the sauce, everything became a bit more manageable.
Our sweet waitress after noticing what was going on asked if I wanted a churro, a sweet cinnamon sugar churro, where upon Manservant said he was really ready to get home.
Bye, bye churro.
Later that night one of my favorite bloggers, posted a recipe for churro waffles which triggered something not very deep within, and I began thinking about breakfast.
Realizing I had some cooked leftover chorizo in the fridge I decided that churro waffles were meant to be.
After all cinnamon sugar is in my blood.
As a wee one it was a common item on the “the sick meal” plate.
Buttered toast, with probably margarine, topped with cinnamon sugar, some Mott’s apple sauce, and a glass of Nestle’s Quik were usually on said plate.
What can I say? It must have worked because I’m still here!
After looking at Tieghan’s recipe I decided to make a more grown-up waffle, though nothing was wrong with the original.
I had chorizo to use up and what a perfect place to put it.
This recipe is a basic buttermilk waffle but a pinch of cinnamon and chorizo moves it to the next level.
Yet honestly, it was the maple syrup with Sombra mezcal and ancho chile powder that moved this glistening, gleaming churro waffle into the sublime category.
And as for the mezcal? Well, mezcal is Manservant’s fave, but if it’s not for you feel free to add a dash of rum.
Just a little bit of something adds so much to already good maple syrup.
Enjoy this waffle for Cinco de Mayo or enjoy it for Mother’s Day. Just enjoy it. I know we sure did!
Belgian Liege Waffles
These churro waffles with chorizo are a special way to start any day. Totally decadent, this waffle with cinnamon and sugar is a real crowd pleaser.
2 c buttermilk
6 T melted butter
1 T vanilla
1 T brown sugar
2 c flour
2 t baking powder
1/2 t salt
1/2 t cinnamon
8 oz chorizo, cooked and crumbled and blotted well
1 T cinnamon
1/2 c to 3/4 c sugar
6 T melted butter
Ancho Chile Mezcal Maple Syrup:
3/4 c maple syrup
1/2 t ancho chile powder
1 t mezcal swirled into measuring cup, pour the extra back into the bottle
In a large mixing bowl, whisk together buttermilk, eggs, melted butter, vanilla and brown sugar.
Add flour, baking powder, salt and cinnamon. Whisk to combine.
Stir in cooked chorizo and allow mixture to sit for 10 minutes.
Make the cinnamon sugar by combining the sugar and cinnamon and pour onto a flat plate so you can dip the cooked waffles into it.
Heat the waffle iron. I use 1/4 c of batter per waffle and my iron takes about 90 seconds to bake 2.
Upon removing waffles, brush both sides with melted butter and then dip into the cinnamon sugar.
Serve with maple syrup or chile mezcal syrup.
To make the syrup, swish the mezcal in a measuring cup and pour the leftover back into the bottle. Add the chile powder and the maple syrup and whisk together. Before serving heat the syrup for 1 minute in the microwave.
Keywords: churro waffles, chorizo, churro waffle recipe, chorizo waffle, cinnamon sugar waffles