Mexican Churros with Chocolate Dipping Sauce

In a shallow dish, whisk together the 1/2 cup sugar and 1 tablespoon cinnamon. Set aside.

In a medium saucepan, combine water, butter, 2 tablespoons sugar, and salt. Bring to a boil over medium heat, stirring until butter is melted. Reduce heat to low, add flour all at once, and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Cook for 1-2 minutes, stirring constantly, to remove excess moisture. Remove from heat and let cool for 5 minutes.

Beat in the eggs one at a time, mixing well after each addition, until the dough is smooth and slightly glossy. The dough should be thick but pipeable. If the dough seems too stiff, you can add a teaspoon of water at a time until it reaches the right consistency.

In a large deep pot or Dutch oven, heat about 2 inches of vegetable oil to 190°C (375°F). Use a thermometer to ensure the temperature is consistent.

Fit a piping bag with a large star tip (such as a 1M or 2D tip). Fill with the dough. Carefully pipe strips of dough over the hot oil, using scissors to cut them to your desired length (about 4-5 inches). Fry in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per batch. Avoid overcrowding the pot. Drain on paper towels.

While still warm, roll the fried churros in the cinnamon sugar mixture until evenly coated. Set aside on a wire rack.

In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat, add the chopped chocolate and vanilla extract, and let stand for 2 minutes. Stir until smooth and glossy. If the sauce is too thick, add a tablespoon of warm water to thin it.

Serve the churros warm with the chocolate dipping sauce on the side. Enjoy immediately for the best texture.