Executive Chef Sarah Rocio Gomez
Amaranta Cocina Mexicana
CANOGA PARK, CA
Makes 12 (4-inch long pieces)
1 cup Water
1 tbsp. Sugar
1/2 tsp. Salt
1 cup All-purpose flour
Canola oil (As needed)
3/4 cup Sugar
1/4 cup Ground Cinnamon
1/2 cup Cajeta
4 individual scoops of Vanilla Bean Ice Cream (each scoop should be 2 oz.)
In a medium saucepan, stir water, sugar and salt together.
Bring the ingredients to a boil over medium heat.
Remove the pan from the stove and add flour to the mixture all at once
Quickly beat ingredients together with a wooden spoon to blend completely.
Put the pan back on medium low heat and continue beating until the mixture clings together and a film forms on the bottom of the pan.
Remove from the heat.
Break an egg into the dough and quickly beat until the egg is absorbed and the mixture is smooth.
In a medium heavy saucepan, pour oil to a depth of about 2 inches, heat the oil over medium high heat to 350-400 °F
Test the oil by adding a small piece of dough, which should sizzle immediately when placed in the oil
Put the Churro mixture into a pastry bag fitted with a #6 star tip
Force about a 4-inch length of dough through the tip directly into the hot oil.
Fry until golden, dry on paper towels
Mix the sugar and ground cinnamon, and roll the Churro within this mixture
Repeat until all 12 Churros are made
On each dish, serve three Churros, stacked diagonally on top of each other, with Cajeta and one scoop of Vanilla Bean Ice Cream