dirt bike man got a new job! so this last weekend we decided to go on a staycation to celebrate. the 1st part of staycation started with going to dinner at a new vegan restaurant called Modern Love where you NEED a reservation to get in. we ate vegan mac & cheese (a squash sauce sin the cheese), some tofu and a coconut cream pie that came with an outer body experience (it was that good). the next morning we checked out a new coffee shop and ate pain au chocolate.
but the most memorable part of our staycation occurred when these cinnamon churros with chocolate atole sauce happened across our table at a small restaurant named Mula. omaha is not known for it's culinary scene, but i'd like to think that someday...soomeday it will be thanks to restaurants like Mula and Modern Love, which are popping up in crummier parts of Omaha and gentrifying the area.
these churros were hot and crispy out of the fryer and doused with a good amount of crunchy cinnamon & sugar on the outside. which is very familiar and comforting to begin with because it brings me back to being 5 and watching the cinnamon & sugar melt into my butter on hot toast.
and the spiced chocolate sauce had the right amount of cayenne; after a few bites the heat builds and compliments the cinnamon nicely. i loved it so much i wanted to share my version with you!
cinnamon churros with spiced chocolate atole sauce
1 c water
2 1/2 T brown sugar
1/2 t salt
2 T veggie oil
1 c all-purpose flour
2 qts veggie oil for frying
1 c white sugar
1 t vietnamese cinnamon
spiced atole sauce:
1 c 1/2 & 1/2
3/4 c cream
2/3 c semi-sweet chocolate chunks (~3 oz)
2 T Bob's Red Mill corn flour
1/4 c brown sugar
1/4 t vietnamese cinnamon
1/4 t cayenne
*thanks to allrecipes for my base churro recipe
1) combine water, brown sugar, salt and veggie oil in a saucepan. bring to a boil. remove from heat and dump in flour at once. stir with a wooden spoon until smooth.
2) let cool as you make the chocolate atole sauce.
3) combine 1/2 & 1/2 plus the cream in a saucepan, whisk in the corn flour. add the rest of the ingredients and bring to a simmer on medium-high heat. cook until thickened, stirring constantly.
4) place cooled churro dough into a piping bag fitted with a star tip (wilton # 827)
5) heat veggie oil to 375 F and pipe 4-5" long churros into the hot oil. fry until GBD (golden brown & delicious). place on a paper towel or metal rack lined baking sheet.
6) mix together sugar and cinnamon. toss drained churros in mixture.
7) serve hot with warmed atole sauce