Churros Rellenos

Hollow fried churros piped full of cajeta, Nutella, or pastry cream for an indulgent Mexican street dessert.

Ingredients

• 400g ground beef
• 1 cup white rice
• 2 tbsp minced garlic
• 1/2 tsp dried oregano
• 2 tbsp olive oil
• 1 cup red bell peppers, sliced
• a handful of fresh cilantro, chopped
• Mexican crema, to taste
• 2 cups beef stock
• 1 tsp ground cinnamon
• 1 cup avocado, sliced

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with lard.

2. 2

   In a large bowl, whisk together the bolillo rolls and chili powder until evenly combined.

3. 3

   In a separate bowl, blend the toasted pumpkin seeds with the orange juice until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 20 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with cilantro or a dusting of Mexican crema.

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