The only thing better than fresh, fried churros is serving them with a delicious Mexican chocolate sauce!

Preparation

For the churros, boil water, butter, and salt in a medium saucepan over medium heat. Add flour all at once, stirring vigorously until dough pulls away from the sides, 1–2 minutes. Remove from heat and let cool for 3 minutes.

Combine sugar and cinnamon in a shallow bowl and set aside.

Beat eggs into cooled dough 1 at a time until smooth and glossy. Transfer dough to a piping bag with large star tip.

Heat oil to 375°F in a heavy Dutch oven or deep saucepan.

Pipe 4–5-inch lengths of dough into the oil, cutting each segment off with scissors. Fry for 3–4 minutes, turning until golden all over. Drain churros on paper towels, then roll immediately in cinnamon sugar while still hot.

To make the sauce, heat milk in a small saucepan over medium-low heat until steaming. Add broken Abuelita chocolate tablets and stir until melted.

Serve churros hot with warm chocolate sauce.