If you don’t have a pastry bag, these are just as tasty hand-rolled, even if not as pretty. Simply pull off a portion of the dough and roll it between your hands until it’s about ¾-inch in diameter. I find a four-inch-long churro is the perfect size, but you can make them any size you like. You can also make these into smaller bite-sized churros!
The Mexican Chocolate Dipping Sauce should be served warm and the consistency should be thinner than hot fudge sauce—but feel free to make it as thin or as thick as you like! You can also dip your churros in a warm caramel (or dulce de leche) sauce.
Using a 2-quart saucepan, heat the oil, water, 1 tablespoon sugar, and 1/2 teaspoon salt until boiling, stirring occasionally.
In a shallow, wide dish combine the sugar with the cinnamon.
*If you don’t have Mexican chocolate, you can substitute with an equal amount of semisweet chocolate. Then for every ounce of semisweet chocolate, add ½ tsp. cinnamon and, if desired, a drop of almond extract to mimic the spiced sweetness of Mexican chocolate.
I used two different star tips: Size 822, which made skinny churros. They were hard to pipe out but my family really liked the cinnamon sugar ratio to the fried dough. I also used an extra large star tip, M827, which made the piping much easier. These were good but didn't stay as crisp as the thinner churros. Either way, these are best eaten the day made but the thinner churros were better than the thicker on the second day after making.
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