An easy tortilla hack to make churro-flavored dipping sticks paired with a Mexican chocolate sauce is a perfect dessert for a gathering or Cinco de Mayo.
Prep time: PT15M
Cook time: PT15M
Total time: PT30M
5 stars (1 reviews)
chocolate dipping sauce, churro dipping sticks, easy churros
- Preheat the oven to 350 degrees. Line a baking sheet with a silpat or parchment paper.
- In a small bowl, combine the granulated sugar and cinnamon and mix well.
- Place a piece of waxed paper or parchment paper on work surface. Lightly brush one side of a tortilla with the melted butter.
- Lightly sprinkle with cinnamon-sugar to cover. Pick up the tortilla allowing any excess cinnamon-sugar to fall onto the waxed paper below. Pick up the waxed paper and hold opposite sides of the paper together creating a channel to pour the excess cinnamon-sugar back into the bowl. Turn the tortilla over and repeat Steps 3 and 4 to coat on both sides.
- Cut the tortilla into 1-inch width strips. Place on the prepared baking sheet. Using this same method, prepare the number of tortillas desired.
- Bake for 10 minutes. Remove from oven; remove from the baking sheet and place onto a cooling rack to fully cool and become firm.
- In a double boiler or in a metal bowl over a medium saucepan of gently boiling water (do not allow the bottom of the bowl to sit in the boiling water) combine the Mexican chocolate, heavy cream and bittersweet chocolate.
- Stir constantly until the chocolate has melted and the sauce is creamy. Serve warm. Tip: extra sauce may be stored sealed in the refrigerator and will need to be warmed to become liquid again. It can also be added to hot milk for a rich hot chocolate.