The aroma and flavor of breakfasts and snacks

The aroma of churros runs through the streets of Malaga every morning. This traditional product of Spanish gastronomy cannot be missing in cafes and churrerías in the province. Especially in the winter months, where a good plate of churros with chocolate is the best option to shake off the cold, whether first thing in the day, for a snack or at night. The historical tradition of churros in our country has given rise to numerous denominations, varieties and recipes: from the traditional wheels, smaller and circular in shape, to the famous porras, stretched and slightly thicker or the Madrid churros, shaped like ribbon. But if there is a variety that can be considered the authentic Malaga churro, that is the tejeringos. Tejeringos, also known as syringos, are the traditional churros of the province of Malaga (and also common in other parts of southern Andalusia).

This is a variety whose preparation is much more complex and artisanal, since they must be drawn entirely by hand. Its dough must always be fresh, unlike that of porras or churros, which can be frozen. They get their name from the syringe-shaped instrument used to make them.

Varieties

Tejeringos are today a product that can only be tasted in some specific churrerías in the province due to the enormous investment of time required to make them. However, the evolution of churro recipes has made it possible for new flavors and varieties to appear: porras filled and covered with chocolate or vanilla, churros with cinnamon or churros with sugar, among others. However, the most consumed continue to be the traditional churro wheels and porras. They both share a common dough composed of flour, water, sugar and salt. The main difference between them is that porras contain a very small amount of baking soda and the proportion of flour is somewhat higher than in churros. There is also a slight difference in their preparation: different instruments are used to pour the dough over the oil and, in the case of porras, the dough is allowed to rest for a few minutes before being fried.