Tex-Mex Fiesta Churro Bites

Allergens

Dairy (queso sauce), Gluten (all-purpose flour)

Ingredients

• 1 cup all
• purpose flour
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1 cup water
• 3 tbsp unsalted butter, melted
• 2 quarts vegetable oil, for frying
• 1/2 cup cinnamon
• sugar mixture (equal parts sugar and ground cinnamon)
• 1 recipe Creamy Queso Sauce (see instructions below)
• 1 recipe Smoky Chili Con Carne (see instructions below)

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, salt, and ground cinnamon. Gradually add water and melted butter to the dry ingredients, stirring until a smooth batter forms. Let the batter rest for 30 minutes.
2. Prepare the Creamy Queso Sauce and Smoky Chili Con Carne as per their respective recipes. Set aside.
3. Heat the vegetable oil in a deep frying pan to 350°F (175°C). Fit a large wooden spoon across the top of the frying pan to create a rest for the spoon while you work.
4. In a piping bag fitted with a small star tip, pipe generous dollops of queso sauce into the hot oil. Use a knife or spatula to submerge the dough in the oil and cook until golden brown and crispy. Transfer cooked churro bites to paper towels to drain.
5. Once all churro bites are fried, dip them one by one into the cinnamon sugar mixture, coating evenly on all sides.
6. Pipe small dollops of smoky chili con carne onto the top of each churro bite and serve immediately.

Chef’s Insight

The key to perfect churro bites is letting the batter rest, which allows the gluten to relax and creates a tender interior texture.

Notes

This recipe requires the preparation of Creamy Queso Sauce and Smoky Chili Con Carne, which are listed separately in the instructions.