Tag Archive | "Churros y Chocolát"

Happy Cinco de Mayo from Barraca — Churros y Chocolát!

Co-owner and executive chef Javier Flores, at Barraca Paella y Tapas Bar, shared this recipe for a treat that is famous in Spain, and also in Mexico. Serve something this sweet and delicious to your friends and family on Cinco de Mayo! (The holiday is Monday, but we’re pretty sure celebrations should be starting any time now!)  See links below for an unusual margarita recipe from Emeril, plus recipes for celebrating May 5.

Emeril’s Watermelon Margarita
Crispy Fish Tacos with Radish & Jicama Slaw
Pork Chops with Tomatillo Salsa

Churros y Chocolát

Barraca - Churros

Photograph by Phillip Kent

1 cup milk
6 tablespoons butter
1 teaspoon vanilla extract
1 cup all purpose flour
4  large eggs
1/2 cup sugar
3 tablespoons ground cinnamon
1 tablespoon ground cardamom

In a mixing bowl toss the sugar, cinnamon and cardamom and mix well.

In medium saucepan, heat the milk with the butter and vanilla extract on medium high heat.  Once the butter melts and starts to simmer, pour in the flour all at once.  Stir constantly and vigorously with a wooden spoon until it mixes well and forms into a dough.  No lumps of flour should be left.

Pour the dough into a mixing bowl for a standing mixer, and using a paddle attachment mix on low speed. Add one egg at a time until all eggs are completely incorporated.  Mixture should look soft and glossy.  Pour the mixture into a pastry bag that has a star tip, and let it rest for 5 minutes.  In the meantime, heat up 4 cups of canola oil in a deep saucepan.  Using a thermometer heat up to 350 degrees.  Holding the pasty bag in one hand and a small paring knife in the other hand, squeeze the dough the desired length slowly into the oil and cut.  Fry one side for 2 minutes and then turn and fry for another 2 minutes.  Using a perforated spoon, take the churro out and place on a plate with paper towels to soak the excess oil.  Drizzle of toss in the sugar-cinnamon mixture. Serve with chocolate sauce.

Chocolate Sauce

16 ounces bittersweet chocolate chips
1 cup milk
1/2 cup heavy cream
2 tablespoons light corn syrup
1/2 teaspoon sweet pimentón (smoky Spanish sweet, not hot, red pepper)

In a 2-quart pot, fill with 1 quart water and bring to a boil.  In a small mixing bowl, large enough to fit the top of the 2 quart pot, place the chocolate.  Once the water boils, turn your heat off and place the mixing bowl on top.  The steam will start melting the chocolate. Stir, using a rubber spatula until the chocolate is all melted.  Pour in the milk, cream and syrup and stir.  It will look like in separated but continue to stir and it will come together.  Add the pimentón and stir.  You can dip the churro into the sauce or put the sauce in a ramekin for dipping.

From chef Javier Flores from Barraca Paella y Tapas Bar, 1420 S Alamo St.

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