|Just a light breakfast|
It's the kind of thing that you a) have to share with other people and b) couldn't cook in my house because the husband would freak out about the thought of all that hot oil catching fire. So I decided to make it whilst visiting the Mothership as I knew she'd just about trust me to cook it by myself (see last night's brandy episode) and that my stepdad would do the honours and eat every last scrap.
The recipe supposedly makes 16 3-4" churros and I did consider only making half of the batter but figured that four each would be about right. In the end, I must have had about 24 3-4" ones (and they all went). It also makes far more chocolate sauce than it's humanly possible to eat at that time of the morning - but of course that will keep for another time or can be chilled and turned into truffles.
The only other tip is to either keep the pre-cooked ones warm whilst cooking the others or to serve them to people shortly after draining. I made all mine first and so the last few were a bit icky when cold but the chocolate sauce definitely made up for it.
I would definitely make these again if I ever had a crowd to feed. Which will be never. But definitely worth the effort if you fancy a treat. If you don't own a copy of Mexican Food Made Easy (then go buy one!) you can find the recipe here.
*It did feel slightly wrong cooking with 250g Finest Peruvian chocolate at 8am. But only slightly!