Churros with Chocolate Sauce from “Eva Longoria: In Search of Mexico”

Editor’s note: (CNN Original Series”Eva Longoria: Looking for MexicoJourneys through the country’s many vibrant regions to uncover its unique and colorful cuisine. The series premieres on CNN at 10pm EST/PT on Sunday, March 26.)

(CNN) Sweet and crunchy on the outside, soft and dense on the inside, fried sticks of dough called churros are a popular treat throughout Mexico.

To try out the final version, head over to Churrería El Moroan establishment since 1935 is famous for its golden churros and rich hot chocolate.

“You have to come here when you’re in Mexico City,” said Eva Longoria, host of CNN’s “Eva Longoria: Looking for Mexico.”

Churrería El Moro was founded by a Spaniard named Francisco Iriarte. According to the restaurant, when Iriarte moved to Mexico City in the 1930s, churros—a classic snack in Spain and Portugal—were hard to find. So, he created a cart and started selling it downtown. His crossover was a success.

Two years later, Iriarte established a brick-and-mortar restaurant. The family-run company now has 15 locations around Mexico. The original store was located in the Zócalo, the historic center of Mexico City.

The candy can be found in various forms throughout Latin America.

Unlike most churro recipes, which include butter and eggs, El Moro dough is made with just three ingredients: flour, water, and salt. The winning formula makes this churro crunchy and delicious.

Churros are cut into hot oil in stunning spirals, cut into long sticks once fried and coated in sugar or a mixture of cinnamon and sugar. Candies lined with edges are ideal for dipping into chocolate, dulce de leche, or condensed milk sauce.

You can also dip churros in hot chocolate. El Moro makes six varieties—including the traditional Mexican light chocolate, a sweet and thick Spanish version, and a French vanilla-flavored version.

Longoria says churros are her son’s favorite.

“When it comes to food, we’re all guilty—for my son, it’s chocolate and churros,” she said on an episode of Looking For Mexico. “Churros and chocolates are a dream come true for my 4 year old son, Santi.”

Chocolate churros

To get the distinctive shape, use a pastry bag and a large enclosed star pastry tip, creating bumps. These accessories can be found on the Internet. You can also use a regular plastic bag – cut a hole in the corner to make straight lines for the dough to come out.

Makes 28 churros

ingredients

crossover

1 tsp 4 grams of sea salt

1 cup | 130 grams of wheat flour

8½ cups 1 quart vegetable oil, such as canola or corn oil

¾ cup | 150 grams of sugar sprinkled on fried dough

Chocolate syrup

1 cup | 220g of unsweetened dark chocolate (50% cocoa)

¾ cup | 90 grams of cream cheese, at room temperature

1 cup | 200 grams of sugar

¾ cup | 180ml cold heavy whipping cream

equipment

Deep fry thermometer

pastry bag

Big tip pastry with a closed star

tongs

directions

Make churros:

1. Heat 1 1/5 cups | 284 ml of water and salt in a saucepan over high heat and bring to a boil. As soon as the water boils, remove it from the heat.

2. Put the wheat flour in a bowl. Slowly add boiling water to the flour.

3. Using a spoon, fold the flour into the water until combined.

4. Let the dough rest at room temperature for 10 minutes.

5. In a saucepan, heat the oil over high heat until it reaches a temperature of about 375°F (about 191°C).

6. Using a pastry bag with a large dough tip closed in a star shape, add dough and remove excess air.

7. Working in batches so as not to crowd the pan, place strips of dough on top of the hot oil (about 5 inches or 13 cm, depending on the size of the pan). Fry the churros, spooning the oil over the dough with a spatula, until golden, about 3 minutes.

8. Using tongs, remove the churros from the hot oil and transfer them to a paper towel-lined plate. Using a spoon, sprinkle the sugar over the churros. Served with chocolate dipping sauce.

Prepare the chocolate sauce:

1. Pour water into a large pan until it is 1 inch (or 2.5 cm) high. Break the chocolate into pieces and pour it into a heat-resistant bowl (stainless steel or tempered glass). Place the pot in the pan and heat it over medium-low heat and bring the water to a simmer. Once it boils, turn off the heat. Let the chocolate melt.

2. Put the soft cheese in a bowl. Using a whisk, beat until smooth.

3. Add sugar to the cheese and mix until combined.

4. Add the melted chocolate to the cream cheese.

5. Using a chilled immersion mixer on medium-low speed, beat the heavy whipping cream in a separate chilled bowl until foamy.

6. Add the whipped cream to the chocolate cream cheese mixture and mix all ingredients until combined.

7. Leave it to cool for 5 minutes.

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