Churros with Chocolate Sauce

In a medium saucepan, combine water, butter, 1 tbsp sugar, and 1/2 tsp salt. Bring the mixture to a rolling boil over medium heat, stirring until the butter is melted and sugar is dissolved. Remove from heat immediately.

Add the sifted all-purpose flour all at once to the hot liquid. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Continue to stir for another minute or two to dry out the dough slightly.

Transfer the dough to a large bowl or a stand mixer. Let it cool for about 5 minutes. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough will look lumpy at first but will become smooth and thick, resembling a very stiff paste.

In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350F (175C). While the oil heats, transfer the churro dough to a sturdy piping bag fitted with a large star tip (like an Ateco 826 or 827).

Carefully pipe 4-6 inch strips of dough directly into the hot oil, using kitchen shears or a knife to cut the dough. Fry 3-4 churros at a time to avoid overcrowding, turning occasionally until they are golden brown and crispy on all sides, about 3-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.

While the churros are still warm, combine the 1/2 cup granulated sugar and 1 tbsp ground cinnamon in a shallow dish. Roll each fried churro in the cinnamon sugar mixture until evenly coated. Set aside.

In a small saucepan, heat the heavy cream, 2 tbsp granulated sugar, and a pinch of salt over medium-low heat until simmering. Remove from heat, add the chopped dark chocolate, and let it sit for 2 minutes. Stir until smooth and melted, then stir in the vanilla extract.

Arrange the warm, cinnamon-sugar coated churros on a serving platter. Serve immediately with the rich, warm chocolate dipping sauce on the side. Enjoy this authentic Mexican treat!