Churros con Chocolate
From the kitchen of Abuela Rosa
Sunday morning churros. Abuela Rosa would fry these fresh and we would dip them in thick Mexican hot chocolate. The secret is the star-shaped tip — it gives them those perfect ridges that hold the cinnamon sugar.
Ingredientes
Pasos
Heat water and butter until boiling. Remove from heat and stir in flour until a ball forms.
Let cool slightly, then beat in eggs one at a time until smooth and pipeable.
Heat oil to 375°F. Pipe 6-inch strips using a star tip directly into the oil.
Fry until golden brown, about 2 minutes per side. Drain on paper towels.
Mix sugar and cinnamon, roll warm churros in the mixture.
Melt Mexican chocolate with a little milk for dipping. Serve immediately.
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Ramon Garza
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