Cinnamon Churros with Mexican Chocolate Dipping Sauce

Name: Cinnamon Churros with Mexican Chocolate Dipping Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 2 liters canola oil, for frying; 355 milliliters Mexican chocolate; 3 mediums eggs; 237 milliliters granulated sugar; 2 Tbsps granulated sugar; 2 teaspoons ground cinnamon; 177 milliliters heavy cream; 0 teaspoons kosher salt; 237 milliliters unbleached all-purpose flour; 3 Tbsps unsalted butter

Cinnamon Churros with Mexican Chocolate Dipping Sauce might be just the European recipe you are searching for. One portion of this dish contains around 6g of protein, 48g of fat, and a total of 669 calories. This recipe serves 8. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 25 minutes. The Super Bowl will be even more special with this recipe. Head to the store and pick up canolan oil, mexican chocolate, butter, and a few other things to make it today.

Instructions

Watch how to make this recipe.

In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.

Ingredients you will need

Canola Oil

Equipment you will use

Kitchen Thermometer

Dutch Oven

For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate.

Ingredients you will need

Hot Fudge Sauce

Chocolate

Equipment you will use

Broiler

Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.

Ingredients you will need

Heavy Cream

Sauce

Equipment you will use

Wooden Spoon

Spatula

For the churros: Set a large saucepot over medium heat.

Equipment you will use

Pot

Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Water

Salt

Equipment you will use

Wooden Spoon

Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns.

Ingredients you will need

Egg

Cooking Oil

Equipment you will use

Pastry Bag

Pot

Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.

Equipment you will use

Slotted Spoon

To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat.

Ingredients you will need

Cinnamon

Sugar

Equipment you will use

Mixing Bowl

Serve with the chocolate dipping sauce.

Ingredients you will need

Dipping Sauce

Chocolate

Equipment

Ingredients

Servings:

2liters

canola oil, for frying 355milliliters

Mexican chocolate 3mediums

eggs 237milliliters

granulated sugar 2Tbsps

granulated sugar 2teaspoons

ground cinnamon 177milliliters

heavy cream 0teaspoons

kosher salt 237milliliters

unbleached all-purpose flour 3Tbsps

unsalted butter

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are great choices for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Sangre de Toro Tempranillo with a 4.5 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.