Churros

The Churros

Here's the ultimate recipe to make your own churros at home, just like they were at the churrería stands. Of course, the difference here is price. Here you can make a whole batch for what is cost for a few. Once you make the churros, you can make the authentic chocolate dip to dunk them in.

Ingredients: (Makes one platefull)

Vegetable or Olive Oil for frying
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)

Prepare to fry the churros by heating
oil in a pan (1 to 1&1/2 inches) to
360 degrees F.

To make churro dough, heat water,
margarine and salt to rolling boil
in 3-quart saucepan; stir in flour.

Stir vigorously over low heat until
mixture forms a ball, about 1 minute;
remove from heat.

Beat eggs all at once; continue beating
until smooth and then add to saucepan
while stirring mixture.

Spoon mixture into cake decorators' tube
with large star tip (like the kind used
to decorate cakes).

Squeeze 4-inch strips of dough into hot oil.

Fry 3 or 4 strips at a time until golden
brown, turning once, about 2 minutes on
each side.

Drain on brown paper bags or paper towels.

(Mix Sugar and the optional cinnamon);
roll churros in sugar or dump the sugar
on the pile of churros, like the pros.

That churro taste will take you right
back to your favorite summer days walking
the paseos of Spain.

Note: REAL churros in Spain are made
without cinnamon mixed with the
sugar, but the cinnamon adds an
extra nice flavor.

~~~ Chocolate for Churro Dunking

4oz dark chocolate, chopped
2 cups milk
1 TBS cornstarch (also known as
cornflour and is the powder
that causes the thickening)
4 TBS sugar

Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted.

Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar.

Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth.

Pour into and serve in cups or bowls for dunking churros.

Do not pour over churros, but use the mix for dunking churros after every bite. Serve warm.