Churrisimos

CHURRISIMOS



Churrisimos image

From Simply Delicioso with Ingrid Hoffmann on foodtv.com. These are a Mexican sweet that I have had a fairs and carnivals. I was thrilled to see it on TV and how easy they were to make using puff pastry. A healthier version because they are baked, not fried like the fair food.

Recipe From food.com

Provided by KelBel

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients: 4

1/4 cup sugar
1 tablespoon ground cinnamon
1 sheet puff pastry, defrosted
dulce de leche, for dipping
Calories260.4
Fat15.6
SaturatedFat4
Sodium102.1
Carbohydrate27.7
Fiber1.2
Sugar8.7
Protein3

Steps:

  • Preheat your oven to 375 degrees F.
  • Line a baking sheet with parchment paper and set aside. Mix the sugar with the cinnamon in a small bowl and set aside.
  • Sprinkle some cinnamon sugar on your work surface and place the puff pastry in an even, single layer on top.
  • Brush the pastry lightly with water and sprinkle generously with cinnamon sugar. Flip the pastry over and repeat on the second side.
  • Cut the pastry into 1/2 to 3/4-inch wide strips. Place them on the prepared baking sheet, twisting the ends of each strip so it looks like a corkscrew.
  • Bake until they're puffed and golden brown, 20 minutes and set aside to cool completely.
  • Serve with dulce de leche or caramel dipping sauce.


CHURROS



Churros image

These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.

Recipe From allrecipes.com

Provided by Delia

Categories     Everyday Cooking     Vegan     Bread

Time 20m

Yield 4

Number Of Ingredients: 8

1 cup water
2 ½ tablespoons white sugar
½ teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
½ cup white sugar, or to taste
1 teaspoon ground cinnamon
Calories691.3 calories
Carbohydrate57.1 g
Fat51.1 g
Fiber1.1 g
Protein3.3 g
SaturatedFat6.7 g
Sodium293.1 mg
Sugar32.9 g

Steps:

  • In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
  • Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
  • Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.


CHURRASCO



Churrasco image

Recipe From foodnetwork.com

Provided by Food Network

Time 9h15m

Yield 4 servings

Number Of Ingredients: 24

1/2 bunch fresh parsley
1 bunch fresh cilantro
6 cloves garlic
1/2 cup freshly squeezed lime juice
1 cup olive oil
2 pounds skirt steak
1 cup dried black beans
1/2 large white onion, cut into small dice
2 cloves garlic, minced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 ounces pancetta, cut into small dice
2 teaspoons ground cumin
1 cup long-grain white rice
Salt and freshly ground black pepper
1 bay leaf
4 quail eggs
Guacamole, for serving, recipe follows
2 ripe avocados, diced
1/2 beefsteak tomato, chopped
1/2 bunch fresh cilantro, minced
Juice of 3 limes
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • For the chimichurri sauce: In a blender, add the parsley, cilantro, garlic, lime juice and oil and blend until almost smooth.
  • Cover the skirt steak with the chimichurri sauce and marinate overnight in the refrigerator.
  • For the arroz con gris: Soak the black beans in water overnight. Strain the beans, reserving the liquid.
  • In a saucepot, saute the onions, garlic, peppers, pancetta and cumin over medium heat until the onions are translucent and the pancetta has rendered all its fat. Add the rice and toast, making sure to coat all the rice with the fat. Add the reserved black bean water and black beans and stir to combine. Season with salt and pepper. Add the bay leaf and cook, covered, until the liquid has evaporated and the rice is cooked.
  • To serve: Place a grill pan over medium heat or preheat a gas or charcoal grill. Grill the steak to desired doneness. When the steak is almost done, fry the quail eggs sunny-side up.
  • Cut the steak into 4 servings and top with the Guacamole. Serve the arroz con gris topped with the fried eggs alongside.
  • Mash the avocados, add the tomatoes, cilantro, lime juice and oil and stir to combine. Season with salt and pepper.




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