Sunday, May 05, 2013


Tonight I made Chicken Enchiladas and served it on a bed of rice and cabbage with cilantro for garnish.  On the side was fresh made salsa and guacamole and our favorite lime and salt tortilla chips. We drank cold Horchata with a little extra cinnamon. Dave said, and the kids echoed, "This is like eating at a Mexican Restaurant."  Music to my ears. It probably helped that today was Fast Sunday and no one had eaten since dinner last night but nevertheless everyone walked away happy and full.

As if that wasn't good enough Cora and I surprised everyone with fresh fried Churros. This was an experiment for us since we'd never done it before and it was surprisingly easy and absolutely delicious. They disappeared pretty fast.

The chicken enchiladas were made using the recipe on the back of the Old El Paso Enchilada sauce can so nothing tricky or special about those but the churro recipe I got off a Mexican recipe blog that I like, Rockin Robin's Mexican Recipes. I've made a few of her recipes and they always turn out good.

This is her recipe for Churros. (Be sure to follow the link to her page to get details and tips that will make it easier on you):
Scrumptious Churro Recipe

 Ingredients: 1 cup water 2 Tbs brown sugar 1/2 tsp. salt 1/3 cup butter 1 cup white flour 2 eggs 1/2 tsp. vanilla extract 1/4 cup sugar 1/2 to 1 tsp. ground cinnamon, depending on taste

Directions: Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside. In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended. In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.

 Fill your decorating tool with the churro recipe dough and attach the largest star tip you have. Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way. Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself. You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color. Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease. While still warm, roll each churro into the dish with the sugar and cinnamon until coated.

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