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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Churros a hot and crunchy exterior with a soft chewy interior street food. Originated in Spain they quickly spread to Mexico and Argentina. Today, Churros are also enjoyed in the United States by all nationalities. Ingredients:
2 cups milk |
1/4 lb mexican chocolate, ibarra chocolate coarsely chopped |
1/8 cup sugar |
2 1/2 cups water |
4 ounces butter |
1 teaspoon salt |
1/4 cup brown sugar |
1/4 cup corn oil |
1 teaspoon vanilla extract |
1/4 teaspoon nutmeg |
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
4 large eggs |
corn oil (for deep frying) |
powdered sugar |
cinnamon sugar (equal parts sugar and cinnamon) |
Directions:
1. Chocolate Caliente:
2. Bring milk to a boil. Add in chocolate and sugar.
3. Stir over heat until chocolate is melted and sugar has dissolved. Set aside.
4. Churros:.
5. Heat water, butter, salt, brown sugar, oil, vanilla extract and nutmeg to a rolling boil.
6. Mix flour and baking powder together; stir vigorously into water mixture over low heat until mixture forms a ball (about one minute). Remove from heat.
7. Beat eggs in all at once. Continue beating until smooth.
8. Let the dough cool. Place dough in a piping bag with a large star tip.
9. In a large frying pan, heat oil in a pan 2 inches to 375 degrees F.
10. Pipe the churros in long rods directly into the hot oil.
11. Fry in 2-3 batches until golden brown on all sides about 2-3 minutes. Drain on paper towel.
12. Dust while still warm with choice of sugars and serve with Chocolate Caliente.
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