- 1 cup of warm water
- 2 tsp sugar
- 2 tbs Ahuacatlan Avocado Oil Natural
- 1 cup all –purpose flour
- 2 eggs
- Cinnamon and Sugar to cover
- Chocolate syrup to fill (or liquid chocolate)
- 1 piping bag with a star tip
- ½ cup Ahuacatlan Natural for frying
In a sauce pan, add the water, sugar and Ahuacatlan. Bring to a boil and turn off.
Add flour mixing well until a paste forms. Add eggs and mix well again.
Add the churro dough into the piping bag, and form the churros placing them over a sheet tray with wax paper. Freeze them during 45 minutes.
In a large pot, add the ½ cup Ahuacatlan oil to medium heat. Once hot fry the churros during 10 minutes each or until golden color. Remove the excess of oil by placing them over a paper towel.
Immediately cover with the cinnamon and sugar mix.
With a large skewer make a hole in the center of each churro. Stuff them with the liquid chocolate or syrup.