chocolate con churros with your friends, specially on a winter morning! Living in Chicago it is hard to find good churros, so I bought a "churrera" and started making them at home. If you once went to Spain and loved chocolate con churros you will be able to enjoy them at home if you follow these easy steps.
The only special equipment you will need to purchase is a "churrera", the machine that shapes the dough into churros. I got mine at LaTienda.com for only $18.95 and it works fantastically.
If you want to enjoy the real Spanish hot chocolate, you should get Chocolate Valor a La Taza, the real thick Spanish hot chocolate. Otherwise any good quality dark chocolate would work but you will need to add sugar and corn starch to thicken it.
Tips: Make the hot chocolate first and cover; then start working on the churros. The churros should be eaten right away or they will become soggy.
CHOCOLATE & CHURROS
2 cups of all purpose flour
2 cups of water
2 pinches of salt
3 cups of olive oil
1 Bar of Chocolate Valor a la Taza (chopped)
6 cups of milk
Sugar for dusting the churros
Start by making the hot chocolate. Heat the milk in a pan at medium heat; when the milk is warm add the chocolate. Stir over low heat until chocolate is completely dissolved and begins to thicken, about 10-15 minutes; you should stir the milk and chocolate all the time or the chocolate will easily burn on the bottom of the pan.
If you like it thicker add more chocolate or if you prefer it lighter add more milk.
Remove from heat, cover and reserve until churros are ready.
To make the dough for the churros bring the water and salt to a boil and then mix in a bowl with the flour. Working in batches transfer the dough to the churrera and start making the churros with a closed u-shape. Set them aside in a parchment paper until ready to fry.
In a deep saucepan heat the olive oil and when hot start frying the churros until golden brown and turning once. Transfer to a plate lined with paper towels and sprinkle with sugar.
Enjoy with friends!!