Mexican Churros with Chocolate Chili Dipping Sauce

Celebrate Cinco de Mayo with churros – a traditional Mexican deep-fried pastry treat. Serve with a chocolate chili dipping sauce.

Makes: 14 churros

Ingredients

For the churros:

• 4 cups vegetable or canola oil for frying
• 1 cup water
• ½ cup salted butter
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs
• 1 cup sugar
• 1 teaspoon ground cinnamon

Chocolate Chili Sauce:

Directions

1. Heat the oil in a large deep skillet or deep fryer to between 350°F and 375°F.
2. Add water, butter, vanilla, and salt to a large saucepan. Heat until the butter is completely melted and mixture is just simmering. Remove from heat and stir in the flour.
3. Add in the eggs one at a time, mixing until the eggs are fully incorporated into dough.
4. Transfer the dough to a large pastry bag fitted with a large star-shaped tip.
5. Working in batches, pipe the dough directly into the hot oil using scissors to trim to the desired length.
6. Cook until dough puffs and turns golden brown; about 2-4 minutes. If using a large skillet, turn churros halfway through cooking time so they cook evenly.
7. Remove churros from skillet and place on a paper towel-lined plate.
8. Add sugar and cinnamon to a large sealable plastic bag. Put one or two churros in the bag and gently shake until churros are coated in sugar and cinnamon mixture.

For the chocolate chili dipping sauce

1. Melt chocolate and butter in a double boiler. You can also melt chocolate in the microwave. Cut chocolate into small chunks, place in a microwave-safe bowl. Heat on medium high for about 1 minute. Remove from the microwave and stir. If the chocolate has melted completely, repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency.
2. Add cayenne pepper, chili powder, cocoa, and sugar. Stir until smooth.
3. Add cream and salt.
4. Serve with churros.

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