Churros con Salsa de Chocolate - Fried Dough Sticks with Chocolate Sauce

Churros con Salsa de Chocolate - Fried Dough Sticks with Chocolate Sauce

The crunchy-soft fried sticks are wonderful dipped in a warmed Mexican chocolate sauce. Churros can be eaten alone or dipped in morning coffee like a cinnamon sugar coated doughnut. The chocolate sauce is easy to make. The baked Churros do require a piping bag but maintain their carnival deliciousness without deep frying. Either way, these babies are a real treat!

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Course: Antijitos, Breakfast, Dessert

Cuisine: Mexican, Norteno Mexican

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: Churros

Author: My Hungry Traveler

Equipment

Pastry bag with large star tip
Stand or hand mixer.
Medium saucepan
Baking sheet

Ingredients

½ cup Unsalted butter
½ tsp Salt
1 cup Water
1 cup All purpose flour
3 large Eggs
3 tsp Vanilla extract
½ cup Granulated sugar
2¼ tsp Cinnamon
½ cup Heavy cream
½ tsp Ancho chile powder or cayenne pepper
¾ cup Mexican chocolate (see Notes)
3 tbsp Melted butter (or cooking spray)

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Instructions

Churros

Make Dough - In an medium saucepan, combine water, ½ cup butter, and salt. Bring to a boil. Remove from heat and stir flour into the bowl of stand mixer or leave in saucepan if using a hand mixer. Stir with a wooden spoon to combine. Mixture will resemble mashed potatoes. Beat mixture with mixer on low, adding one egg at a time until combined. Repeat with remaining eggs. Add 1 tsp vanilla and mix on high for a few seconds.
Prepare Churros - Preheat oven to 350 °F (177°C). Spoon dough into a pastry bag fitted with a large star tip. Lightly spray or grease a cookie sheet. Pipe 6-inch long rows of dough with 1-inch between each. Bake for 20-25 minutes until outsides golden brown and crispy. Roll in cinnamon sugar.
Serve - Unlike revenge, Churros are a dish served warm. Make chocolate sauce while Churros are baking. Serve Churros in same shallow baking dish with bowl or bowls of chocolate sauce for dipping.

Mexican Chocolate Sauce

In a medium saucepan, heat heavy cream over medium low heat until it's just beginning to bubble. At the same time, combine chocolate, chili powder, ½ tsp vanilla, and ¼ tsp cinnamon in a medium bowl. Pour heated cream into the bowl and let it sit for 1 minute. Once its melted and cooled slightly, whisk until smooth.

Cinnamon Sugar

Mix together ½ cup sugar with 1½ tsp cinnamon in a small bowl

Notes

Churros without cinnamon sugar can be stored for a few days in the refrigerator or indefinitely in the freezer. Once warmed, coat with cinnamon sugar before serving.
Mexican chocolate comes in 3 oz tablets and has a very unique flavor. It can be found in many supermarkets and online. Some good brands are Ibarra, Abuelita, Taza, or Rey Amargo.

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