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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Deep fried doughy goodness! If your store does not have Mexican Chocolate, you can substitute 1/2 lb of semi sweet chocolate and 2 1/2 tbs of cinnamon for this. Ingredients:
1 quart milk |
1/2 lb mexican chocolate, coarsely chopped |
1 1/4 cups sugar, divided |
5 cups water |
8 ounces butter |
2 teaspoons salt |
1/2 cup corn oil |
2 teaspoons vanilla extract |
1 teaspoon nutmeg |
5 cups flour |
8 eggs |
corn oil, for frying |
1/2 cup cinnamon |
Directions:
1. Prepare the chocolate caliente sauce: Bring milk to a boil. Add in the chocolate and 1/4 cup sugar. Stir over medium heat until chocolate has melted and sugar has dissolved. Set aside.
2. Heat water, better, salt, 1/2 cup sugar, 1/2 cup oil, vanilla extract and nutmeg to a rolling boil. Stir in flour. Lower heat and stir vigorously until mixture forms a ball (about one minute). Remove from heat.
3. Beat eggs in all at once. Continue beating until smooth. Let the dough cool.
4. Place dough in a piping bag with a star tip. In a large frying pan, heat about one pint of corn oil. Pipe the churro dough in long rods directly into the hot corn oil. Fry until golden brown on all sides. Drain on paper towels or a rack.
5. Mix remaining 1/2 cup sugar with the cinnamon and dust it over the fried dough while still warm. Serve with the chocolate caliente sauce.
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