Choco-Churro Tacos with Cinnamon Sugar Crunch

Allergens

Eggs, Dairy

Ingredients

• 1 cup all
• purpose flour 2 tablespoons sugar 1/4 teaspoon salt 1 cup water 2 tablespoons unsalted butter 4 eggs 1 1/2 cups vegetable oil, for frying 6 oz semi
• sweet chocolate, finely chopped 1/2 cup heavy cream 1 teaspoon vanilla extract 1/4 cup granulated sugar 1 tablespoon ground cinnamon

Instructions

1. In a medium bowl, whisk together flour, sugar, and salt. Set aside.
2. In a saucepan, combine water and butter heat until butter is melted and mixture comes to a boil.
3. Pour the hot mixture over the flour mixture and stir until combined.
4. Transfer dough to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed for 1 minute.
5. With the mixer still running, add eggs one at a time, increasing speed between each addition until fully incorporated.
6. Transfer dough to a piping bag fitted with a large star tip.
7. In a deep frying pan, heat oil to 350°F (175°C). Pipe strips of dough into the hot oil and fry for 4 5 minutes on each side or until golden brown.
8. Transfer cooked churros to a tray lined with paper towels to drain excess oil.
9. In a microwave safe bowl, combine chocolate, heavy cream, and vanilla extract. Microwave in 30 second intervals, stirring between each, until smooth.
10. Dip each churro into the chocolate sauce and then coat with cinnamon sugar mixture.

Chef’s Insight

The balance of sweet chocolate and warm spices creates an irresistible flavor combination that will transport you straight to a Mexican street market.

Notes

This recipe yields a high degree of indulgence with its rich chocolate sauce and cinnamon-sugar crunch.