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

• 1 cup Water
• 1/2 cup Butter
• 1 cup All-purpose flour
• 3 Eggs
• 1/2 cup Sugar
• 1 tbsp Cinnamon
• Oil for frying
• 1 tablet Mexican chocolate for dipping

Pasos

1. Heat water and butter until boiling. Remove from heat and stir in flour until a ball forms.
2. Let cool slightly, then beat in eggs one at a time until smooth and pipeable.
3. Heat oil to 375°F. Pipe 6-inch strips using a star tip directly into the oil.
4. Fry until golden brown, about 2 minutes per side. Drain on paper towels.
5. Mix sugar and cinnamon, roll warm churros in the mixture.
6. Melt Mexican chocolate with a little milk for dipping. Serve immediately.