For the coating:
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
For the churros:
- 1 cup all-purpose or cake flour
- 1 tsp baking soda
- a pinch of salt
- 1 tbsp olive or vegetable oil
- 1 cup (+3 tbsp more if using cake flour) boiling water
- olive or vegetable oil for deep frying
For the chocolate sauce:
- 1/2 cup water
- 1/2 cup evaporated milk
- 5 chocolate tablea
- a pinch of salt
- 2 tbsp granulated sugar (or adjust amount to your desired sweetness)
- For the coating. Combine sugar and cinnamon in a plate or bowl. Set aside.
- In a large bowl, sift and mix flour, baking soda, and salt. Add oil and boiling water and mix until well combined. The consistency resembles a very sticky dough—almost pasty but not as watery as a batter. Transfer the churro mixture into a piping bag with an 8mm star-tip nozzle.
- While letting the churro mixture cool down a bit, heat oil in a wok or deep skillet or frying pan over medium heat. To test if the oil is ready, dip the handle tip of a dry wooden spoon or a bamboo skewer into the oil. It’s ready if it sizzles.
- Carefully pipe about 5 to 6 inches of churro mixture into the oil. Cut it using kitchen shears or knife. You may fry about four churros per batch as long as the pan is not crowded. Cook for about 2 minutes or until golden brown. Turnover to cook the other side for another 2 minutes or so. Place churros on a baking rack or paper towel to drain excess oil.
- Roll churros in the sugar and cinnamon mixture while still hot.
- For the chocolate sauce. In a small saucepan over medium heat, simmer water and evaporated milk. Turn down the heat and add the tablea chocolates, salt, and sugar. Using a wire whisk, stir the mixture until the chocolates have completely dissolved. Simmer (do not boil) for a few more minutes while whisking constantly to reduce the liquid and to thicken the sauce until you achieve the desired consistency. Transfer the chocolate sauce in a teacup, ramekin, or small bowl.
- Serve churros with the chocolate sauce while still warm.