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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the chocolate caliente sauce: Bring milk to a boil. Add in the chocolate and 1/4 cup sugar. Stir over medium heat until chocolate has melted and sugar has dissolved. Set aside. | 2. Heat water, better, salt, 1/2 cup sugar, 1/2 cup oil, vanilla extract and nutmeg to a rolling boil. Stir in flour. Lower heat and stir vigorously until mixture forms a ball (about one minute). Remove from heat. | 3. Beat eggs in all at once. Continue beating until smooth. Let the dough cool. | 4. Place dough in a piping bag with a star tip. In a large frying pan, heat about one pint of corn oil. Pipe the churro dough in long rods directly into the hot corn oil. Fry until golden brown on all sides. Drain on paper towels or a rack. | 5. Mix remaining 1/2 cup sugar with the cinnamon and dust it over the fried dough while still warm. Serve with the chocolate caliente sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	quart		595.36	46.6528	30.744	31.9152
mexican chocolate	1/2	lb	chopped	966.1529	175.5631	8.2554	35.3576
sugar	1 1/4	cups	divided	399.75	75.01	12.5125	6.24
water	5	cups		0.0	0.0	0.0	0.0
butter	8	ounces		1292.76	59.3989	40.3931	108.86399999999999
salt	2	teaspoons		-	-	-	-
corn oil	1/2	cup		981.0	0.0	0.0	109.0
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
nutmeg	1	teaspoon		11.55	1.0844	0.1285	0.7988
flour	5	cups		2891.4	633.0269999999999	47.005	11.218
egg	8			572.0	2.88	50.24	38.04
corn oil				981.0	0.0	0.0	109.0
cinnamon	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.