Churros con Chocolate

Ridged fried choux pastry dusted in cinnamon sugar, served with a thick dark Mexican chocolate dipping sauce.

Ingredients

• 1 kg white fish fillets
• 300g bolillo rolls
• 1 tbsp minced garlic
• 1 tsp chili powder
• 2 tbsp neutral vegetable oil
• 2 red bell peppers, chopped
• a handful of fresh epazote, chopped
• a drizzle of salsa verde
• 1 cup chicken stock
• 1/2 tsp dried oregano
• a generous handful of jalapeños
• a generous spoonful of lime wedges

Instructions

1. 1

   Prepare the white rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the ground beef, ripe tomatoes, rehydrated dried chilies, and ground cumin, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the white rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the ground beef mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the white rice with the filling, a spoonful of crumbled cotija cheese, and a scattering of cilantro.

7. 7

   Add a final touch of Mexican crema for extra flavor and texture.

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