Cinnamon Churros With Mexican Chocolate Dipping Sauce Food

CINNAMON CHURROS

Steps:

• In a medium saucepan combine the water, the 1/3 cup butter, the brown sugar, and salt. Bring to boiling over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.
• Preheat oven to 300°F. Transfer mixture to a decorating bag fitted with a large open star tip. Line a baking sheet with waxed paper. Pipe 4x1-inch logs onto prepared baking sheet.
• In a deep saucepan heat 3 inches of oil to 375°F. Fry logs, a few at a time, in hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in oven while cooking remaining churros.
• In a medium bowl combine the 1/4 cup granulated sugar and the 3/4 teaspoon cinnamon. Roll warm churros in cinnamon-sugar mixture to coat.

CINNAMON CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE

Steps:

• In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
• For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.
• For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
• Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.
• To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.

CHURROS WITH CHOCOLATE DIPPING SAUCE

Steps:

• Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros.
• Churros: Put the flour into a bowl and stir in the baking powder, then beat in the olive oil and 1 cup freshly boiled water. Keep mixing until you have a warm sticky dough, and let rest for about 10 minutes or for as long as it takes for the corn oil to heat up.
• Heat the oil in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it's hot enough, toss in a cube of bread and see if it sizzles and browns. If it browns in about 30 seconds, it's hot enough; or if you're using an electric deep-fat fryer regulate the temperature, it should be at 325 degrees F. Keep a watchful eye on your hot oil pan at all times.
• Preheat the oven to 175 degrees F.
• When you are ready, load up a piping bag with a large star shaped nozzle (8mm) and fill it with the churro dough. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, fish them out with a slotted spoon or tongs onto a kitchen towel lined baking sheet. To keep the churros warm while you fry the remaining dough. Blot them with paper towels and transfer them to a parchment lined baking sheet. Put the baking sheet into the oven to keep the churros warm. Even if you let them sit out of the oven, they do need 5 to 10 minutes to rest before you eat them, to allow them to set inside.
• Chocolate sauce: Melt all of the chocolate sauce ingredients in a heavy based saucepan over low heat. Once combined and the chocolate has melted, remove the pan from the heat and set it aside in a warm place.
• Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving platter and serve.
• Pour the chocolate sauce into individual pots for serving (to avoid the double dipping dilemma) and dip'n'dunk away.

CHURROS WITH CHOCOLATE SAUCE

Steps:

• For the chocolate sauce: Scrape the vanilla seeds into a small saucepan; add the vanilla bean, cream, brown sugar, cocoa powder, cinnamon and salt and cook over medium-high heat, whisking occasionally, until the sugar is dissolved, no lumps of cocoa powder remain and the mixture is simmering, about 4 minutes. Remove from the heat, discard the vanilla bean and add the chocolate, stirring to melt. Let sit until ready to serve (the sauce will thicken as it sits).
• For the churros: Whisk together the cinnamon and 1 cup of the organic sugar in a medium bowl; set aside.
• Scrape the vanilla seeds into a medium saucepan; add the vanilla bean, milk, butter, salt and remaining tablespoon organic sugar and bring to a simmer over medium-high heat. Remove and discard the vanilla bean, add the flour and use a wooden spoon to vigorously mix until the dough comes together, about 30 seconds. Transfer to the bowl of a stand mixer and let cool slightly, about 5 minutes.
• Fit the stand mixer with the paddle attachment and beat the mixture on medium-low speed. Add the eggs to the dough one at a time, making sure to incorporate each egg before adding the next. (The dough will look broken at first.) Continue to beat, scraping the bowl occasionally, until the dough is smooth, glossy and somewhat stretchy (pull off a small piece of dough and stretch it--it shouldn't break). Spoon the dough into a pastry bag fitted with a large closed star tip.
• Line a baking sheet with paper towels. Pour the oil into a large pot until it comes halfway up the sides. Fit the pot with a deep-frying thermometer and heat the oil over medium-high heat until the thermometer registers 350 degrees F.
• Holding the pastry bag at an angle so the tip is a few inches above the surface of the oil, squeeze out the dough, moving the bag as you squeeze so the dough is piped in a 6-inch length into the oil (use a paring knife to cut off the dough at the tip to release it into the oil). Repeat the process to make 4 more churros. Fry the churros, turning once and adjusting the heat as needed to maintain the oil temperature, until deep golden brown on all sides, 2 to 3 minutes per side. Transfer to the lined baking sheet for a moment, then toss in the reserved cinnamon-sugar mixture. Repeat with the remaining dough.
• Serve the churros with the warm chocolate sauce.

REAL NACHO CHEESE SAUCE

Steps:

• Melt butter in a saucepan over medium-high heat. Whisk in cornstarch until paste forms, 30 seconds to 1 minute. Whisk in milk gradually until smooth, 1 to 2 minutes. Simmer until thickened to sauce consistency, about 2 minutes.
• Whisk Cheddar cheese, cream cheese, taco seasoning, and hot sauce into milk mixture until smooth, 1 to 2 minutes more. Add more milk as needed for desired consistency. Keep warm until ready to use.

MEXICAN CHOCOLATE DIP

Steps:

• In a small heavy saucepan, combine chocolate chips and cream. Using a whisk, heat and stir over medium-low heat until smooth, 4-5 minutes. Remove from heat; stir in cinnamon and cayenne. Cool slightly. Serve with fruit.

CINNAMON CHURROS WITH A CHOCOLATE DIPPING SAUCE

Steps:

• 1. In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.
• 2. Transfer mixture to a decorating bag fitted with a large star tip. If you do not have a decorating bag put in a regular freezer or storage bag and cut off the corner. They won't be as pretty but will taste just as good.
• 3. Heat oil to 375 degrees and fry a couple of churros at a time for 2 mins or until golden brown turning once. Remove from oil and sprinkle generously with your cinnamon sugar mixture.
• 4. For the chocolate sauce in a heavy small saucepan combine semisweet chocolate pieces, butter, ancho chile pepper (if desired), and cinnamon; cook and stir over medium heat until chocolate is melted. Stir in the granulated sugar; gradually add evaporated milk, stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Cool slightly. Serve warm sauce with warm churros.

SUPER DELUXE STEAK NACHOS

Steps:

• Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
• Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
• When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
• Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
• Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
• Preheat oven to 450 degrees F (230 degrees C).
• Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
• Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
• Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

HOMEMADE CHURROS WITH DIPPING SAUCE

Steps:

• Mix 1/2 cup sugar and cinnamon in shallow bowl until blended.
• Bring water, remaining sugar and butter to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
• Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon mixture; toss to evenly coat.
• Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and sauce is well blended, stirring after each minute. Serve with warm churros.