Churros with Chocolate Sauce

In a medium saucepan, combine water, butter, 1 tablespoon of sugar, and salt. Bring the mixture to a rolling boil over medium heat, stirring occasionally until the butter is fully melted.

Once boiling, remove the saucepan from the heat. Add all of the flour at once and stir vigorously with a wooden spoon until a thick ball of dough forms and pulls away from the sides of the pan. Continue to stir for about 30 seconds to cook out some of the moisture.

Transfer the dough to a large mixing bowl or a stand mixer. Let it cool for 5 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The dough will look lumpy at first but will become smooth.

Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 375F (190C). While the oil heats, combine 1/2 cup sugar and cinnamon in a shallow dish for the churro coating. Fit a large star-tipped piping bag with the churro dough.

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 for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.

Immediately after draining, roll the warm churros in the cinnamon sugar mixture until evenly coated. Set aside. For the chocolate sauce, combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth. Stir in vanilla extract.

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