Los Cabos Churros

Los Cabos Mexican Restaurant Recipe

Serves 6

olive oil, for frying
1 cup milk
8 tablespoons butter
1/4 teaspoon salt
1 cup all purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon

Chocolate Sauce
4 ounces dark chocolate, chopped
2 cups milk, halved
1 tablespoon cornstarch
4 tablespoons sugar

To make churro dough:  Heat milk, butter and salt to rolling boil in a 3 quart saucepan. Mix in flour and stir vigorously over low heat for 2 minutes until mixture forms a ball and then remove from heat. Beat eggs until smooth and then add to saucepan while stirring mixture. Heat enough oil to cover 1 to 1 1/2 inches of a deep pan to 360 degrees.  Spoon the dough into a piping tube with large star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Roll churros in the cinnamon sugar mix.

To make the chocolate dipping sauce:  Place the chocolate and half of the milk in a pan and heat on low. When 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 5 minutes. Add extra cornstarch if it does not start to thicken after 5 minutes. Remove and whisk smooth.

Notes:  Churros are Mexican donuts.  Pictured above are restaurant churros with three dipping sauce which are the chocolate, listed on this site, as well as caramel and raspberry flavors.

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