Churros with Chocolate Sauce

Crispy on the outside, tender within, and coated in cinnamon sugar—churros are the ultimate Mexican street dessert that tastes like celebration in every bite. Pair them with rich, silky chocolate sauce for dunking, and you've got pure joy on a plate.

Ingredients:

• 1 cup water
• 2½ tablespoons granulated sugar
• ½ teaspoon salt
• 1 cup all-purpose flour
• Oil for deep frying (vegetable or canola)
• 3 tablespoons granulated sugar mixed with 1 tablespoon ground cinnamon (for coating)
• 4 ounces dark chocolate, chopped
• ½ cup whole milk
• 1 tablespoon butter

Method:

1. Bring water, sugar, and salt to a boil in a saucepan. Remove from heat, stir in flour until a thick paste forms.
2. Heat oil to 375°F in a deep pot or Dutch oven.
3. Transfer dough to a churrera or piping bag fitted with a large star tip. Pipe 6-inch strips directly into hot oil, using scissors to cut them.
4. Fry 1–2 minutes per side until golden brown. Transfer to paper towels.
5. While still warm, toss churros in cinnamon-sugar mixture.
6. For sauce: Heat milk and butter until steaming, add chocolate, let sit 1 minute, then stir until smooth.
7. Serve churros immediately with warm chocolate sauce for dipping.

Chef's tip: Keep your oil temperature steady—too cool and they're greasy, too hot and they cook outside before inside cooks through. Use a thermometer and adjust the heat as you go.