Photo by Romulo Yanes
These Mexican treats taste best when they are freshly fried (though we have given you some prep-ahead options), so make them when friends and family are gathered around for the holidays. Once the churros are made, everyone can get in on the action, dipping them in a choice of sugars and/or an easy warm chocolate sauce.
Cooks notes:
•Churros can be piped, but not fried, 2 hours ahead and chilled, covered with plastic wrap, or 1 week ahead and frozen (first on baking sheets, then stored in sealable bags); thaw 30 minutes before frying.
•To make chocolate sauce, bring 1/2 cup heavy cream to a boil and remove from heat, then stir in 3 1/2 ounces finely chopped bittersweet chocolate until smooth.
Recipe notes
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