This Sunday is perhaps my favorite eating and drinking day of the year. I'm a California girl and I love Mexican food.
Churros are actually a Spanish dish, but you can find versions of them all across Latin America and the Caribbean. In Mexico they usually serve churros filled with dulce de leche, but I just love dipping them in chocolate. The churro recipe that I'm sharing is from the cookbook of the Berkeley restaurant Cesar, which calls for a decent amount of grated citrus rind, giving them a bright acidic flavor. I took a few liberties with the ingredients in order to make them dairy free, subbing comparable measurements of Earth Balance for butter, and coconut milk for cream, but I'll give you the original recipe today, though I've modified the chocolate sauce to make it easier. Skip the pancakes and serve them for breakfast on Cinco de Mayo!
Churros + Chocolate
3 tbsp butter
1 tsp sugar
pinch of salt
grated zest of 1 orange
grated zest of 1 lemon
1 cup water
1-1/2 cups of flour
3 cups peanut oil (I use rice bran oil)
1 cup sugar
1 tbsp cinnamon
For chocolate sauce:
10 oz semisweet chocolate chips
1/4 cup honey
1/2 cup half and half
To prepare the sauce heat melt the chocolate in a heatproof bowl over a pot of boiling water. Add in half and half and honey. Whisk until smooth.
To prepare the churros combine butter, sugar, salt, zest, and water in a saucepan. Bring to a boil, then reduce to a simmer and add flour, stirring until combined. Transfer to a standing mixer and whip with a paddle attachment, adding eggs, and mixing until dough is peaked (about 5 minutes). I hand rolled mine into a long tube, then pressed the side gently with the tines of a fork and cut them into 3 inch pieces.
Combine the sugar and cinnamon in a shallow flat bowl.
Heat the oil on medium-high in a deep pot. Carefully add the churros in batches and fry for about 1-2 minutes, until golden brown, and floating up in the oil. I purposely undercooked mine a bit, because the kids like them doughy, but true churros are fairly crunchy and cooked through. Dredge them into the cinnamon and sugar and serve immediately.
More Cinco De Mayo decor this Friday with a guest post from Corner Blog!